By Krista Teigen
Updated Jul 10, 2025
There are few dishes more comforting than a bowl of homemade pierogies topped with sautéed onions and sour cream. My potato and cheese pierogies are a family-favorite recipe and a midwestern staple for those cold, harsh winters. Nothing’s better than a hot bowl after a long day of shoveling snow!
As soon as the temps start to drop, I start making big batches of these homemade pierogies to keep my family full all winter long. These potato and cheese dumplings freeze super well and taste just as fresh cooked from frozen, so they’re great for meal prep. My whole family loves them, and although they’re a bit of work to make, they’re a great easy freezer meal for when I’m too cold to think about what to make.
Ingredients1x2x3x
For the Dough
- ▢ 2½ cups all-purpose flour
- ▢ 1 teaspoon kosher salt
- ▢ 1 cup sour cream
- ▢ 1 large egg
- ▢ 2 tablespoons unsalted butter melted (¼ stick)
For the Filling
- ▢ 1½ pounds Russet potatoes peeled and chopped
- ▢ 1 cup freshly shredded cheddar cheese
- ▢ 2½ teaspoons kosher salt
- ▢ ¼ teaspoon onion powder
- ▢ ½ teaspoon ground black pepper
For the Butter Sauce
- ▢ 3 tablespoons salted butter (⅜ stick)
- ▢ ½ small onion thinly sliced
Video
Instructions
For the Dough
- Combine the flour and salt in a large bowl. 2½ cups all-purpose flour, 1 teaspoon kosher salt
- In a separate bowl, whisk together the sour cream, egg, and butter. 1 cup sour cream, 1 large egg, 2 tablespoons unsalted butter
- Add the wet ingredients to the dry ingredients and mix with a spatula until a dough forms. Form the dough into a ball.
For the Filling
- Add the potatoes to a large pot of water. Bring to a boil, cooking for 10-15 minutes until fork tender. Drain the potatoes and add to a large bowl. 1½ pounds Russet potatoes
- Add in the cheese, salt, onion powder, and pepper. Mash until smooth. 1 cup freshly shredded cheddar cheese , 2½ teaspoons kosher salt, ¼ teaspoon onion powder, ½ teaspoon ground black pepper
- Roll out the dough on a floured surface to a ⅛-inch thickness.
- Use a round biscuit cutter or a glass about 3 inches wide to cut out circles. Gather excess dough into a ball, roll it out, and cut out more circles.
- Spoon about 1 tablespoon of filling onto the middle of each round.
- Dip your finger into water and run it around the edge of half of the round. Fold the other half of the round over the filling and pinch the edges to seal. Repeat for the rest of the dough and filling.
For Assembly
- Melt the butter in a large skillet set over medium heat. Add in the onion, and cook for 8-10 minutes until softened and slightly browned. Take off the heat. 3 tablespoons salted butter, ½ small onion
- Bring a large pot of salted water to a boil. Drop 10 pierogis into the water. Once they rise to the top, remove with a slotted spoon and transfer to the skillet with the butter and onions.
- Turn the heat to low and gently toss the pierogis in the butter until coated.
- Serve with sour cream or (plain yogurt if in a pinch)
Equipment
- Rolling Pin
- Biscuit Cutter (optional)
Becky’s Tips
- Measure the flour using the spoon-and-level method to avoid dense, dry dumplings.
- This is a great recipe for using up leftover mashed potatoes !
- I recommend letting the dough rest for about 30 minutes while you prep the filling. This will ensure it is properly hydrated and soft.
- Don’t let the filling touch the edges of the dough; otherwise, it could leak out during cooking.
- You can freeze the prepared raw pierogies for up to 3 months and boil them directly from frozen, adding an extra minute or two to the final cooking time.
- Don’t overfill the pot with dumplings. They won’t cook evenly.
- Cook the pierogies just until they float. Any longer, and they will turn out overcooked and mushy.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Homemade Pierogies Step by Step
Gather all your ingredients.
Mix the Dry Ingredients: Combine 2½ cups of all-purpose flour and 1 teaspoon of kosher salt in a large bowl.
Whisk the Wet Ingredients: In a separate bowl, whisk together 1 cup of sour cream, 1 large egg, and 2 tablespoons of melted unsalted butter.
Formt the Dough: Add the wet ingredients to the dry ingredients and mix with a spatula until a dough forms. Form the dough into a ball.
Boil the Potatoes: Add 1½ pounds of peeled and chopped Russet potatoes to a large pot of water. Bring to a boil, cooking for 10-15 minutes until fork tender. Drain the potatoes and add to a large bowl.
Mash the Filling: Add in 1 cup of freshly shredded cheddar cheese, 2½ teaspoons of kosher salt, ¼ teaspoon of onion powder, and ½ teaspoon of ground black pepper. Mash until smooth.
Roll and Cut the Dough: Roll out the dough on a floured surface to a ⅛-inch thickness. Use a round biscuit cutter or a glass about 3 inches wide to cut out circles. Gather excess dough into a ball, roll it out, and cut out more circles.
Fill the Pierogies: Spoon about 1 tablespoon of filling onto the middle of each round.
Seal the Pierogies: Dip your finger into water and run it around the edge of half of the round. Fold the other half of the round over the filling and pinch the edges to seal. Repeat for the rest of the dough and filling.
Cook the Pierogies: Melt 3 tablespoons of salted butter in a large skillet set over medium heat. Add in ½ of a thinly sliced small onion, and cook for 8-10 minutes until softened and slightly browned. Meanwhile, bring a large pot of salted water to a boil. Drop 10 pierogis into the water. Once they rise to the top, remove with a slotted spoon and transfer to the skillet with the butter and onions.
Toss the Pierogies: Turn the heat to low and gently toss the pierogis in the butter until coated. Serve with sour cream.
How to Store and Reheat
Store leftover pierogies in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or in a skillet set over medium heat and tossing with fresh butter sauce.
Serving Suggestions
These delicious potato and cheese pierogies are so delicious all by themselves for meatless Monday. They also make a delicious side when I’m serving something heartier. I love pairing them with creamy Swiss chicken —it’s rich and comforting and the flavors go so well together. They’re just as good alongside smothered pork chops , with that savory gravy soaking into every bite, or my Mushroom chicken , which has a deep, earthy flavor that really balances out the lighter side dish.
More Dumpling Recipes to Try!
Toasted Ravioli
Cheese Ravioli with Sausage
Tortellini Pasta Salad
Ravioli Lasagna Bake
Homemade Pierogies Recipe
Equipment
- Rolling Pin
- Biscuit Cutter (optional)
Ingredients
For the Dough
- 2½ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 cup sour cream
- 1 large egg
- 2 tablespoons unsalted butter melted (¼ stick)
For the Filling
- 1½ pounds Russet potatoes peeled and chopped
- 1 cup freshly shredded cheddar cheese
- 2½ teaspoons kosher salt
- ¼ teaspoon onion powder
- ½ teaspoon ground black pepper
For the Butter Sauce
- 3 tablespoons salted butter (⅜ stick)
- ½ small onion thinly sliced
Instructions
For the Dough
- Combine the flour and salt in a large bowl. 2½ cups all-purpose flour, 1 teaspoon kosher salt
- In a separate bowl, whisk together the sour cream, egg, and butter. 1 cup sour cream, 1 large egg, 2 tablespoons unsalted butter
- Add the wet ingredients to the dry ingredients and mix with a spatula until a dough forms. Form the dough into a ball.
For the Filling
- Add the potatoes to a large pot of water. Bring to a boil, cooking for 10-15 minutes until fork tender. Drain the potatoes and add to a large bowl. 1½ pounds Russet potatoes
- Add in the cheese, salt, onion powder, and pepper. Mash until smooth. 1 cup freshly shredded cheddar cheese , 2½ teaspoons kosher salt, ¼ teaspoon onion powder, ½ teaspoon ground black pepper
- Roll out the dough on a floured surface to a ⅛-inch thickness.
- Use a round biscuit cutter or a glass about 3 inches wide to cut out circles. Gather excess dough into a ball, roll it out, and cut out more circles.
- Spoon about 1 tablespoon of filling onto the middle of each round.
- Dip your finger into water and run it around the edge of half of the round. Fold the other half of the round over the filling and pinch the edges to seal. Repeat for the rest of the dough and filling.
For Assembly
- Melt the butter in a large skillet set over medium heat. Add in the onion, and cook for 8-10 minutes until softened and slightly browned. Take off the heat. 3 tablespoons salted butter, ½ small onion
- Bring a large pot of salted water to a boil. Drop 10 pierogis into the water. Once they rise to the top, remove with a slotted spoon and transfer to the skillet with the butter and onions.
- Turn the heat to low and gently toss the pierogis in the butter until coated.
- Serve with sour cream or (plain yogurt if in a pinch)
Video
Notes
- Measure the flour using the spoon-and-level method to avoid dense, dry dumplings.
- This is a great recipe for using up leftover mashed potatoes !
- I recommend letting the dough rest for about 30 minutes while you prep the filling. This will ensure it is properly hydrated and soft.
- Don’t let the filling touch the edges of the dough; otherwise, it could leak out during cooking.
- You can freeze the prepared raw pierogies for up to 3 months and boil them directly from frozen, adding an extra minute or two to the final cooking time.
- Don’t overfill the pot with dumplings. They won’t cook evenly.
- Cook the pierogies just until they float. Any longer, and they will turn out overcooked and mushy.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
