In my family, pierogi are basically sacred. Everyone has their favorite—some love them meaty, others cheesy, and then there are those sweet-toothed rebels (yes, I know a few 😉). Today, I’m sharing the recipe for pierogi stuffed with cheese and potatoes, which my daughter absolutely devours faster than I can say “more, please!”
Here’s what you’ll need for the filling:
- about 1 kg of cooked potatoes,
- 500 g of cottage cheese (the slightly creamy kind works best),
- 3 medium onions,
- butter for sautéing the onions,
- salt and pepper to taste.
Pro tip: Cover the filling with plastic wrap while you’re working on the dough so it doesn’t dry out.
For the dough, you’ll need:
- 1 kg of flour,
- 1 teaspoon of salt,
- 8 tablespoons of oil,
- 0.5 liters of hot water.
Struggling with measurements? No worries—check out my Kitchen Converter for quick and stress-free conversions! 🧁
After kneading, wrap the dough in plastic wrap and let it rest—it deserves a break.
I’ve got a video showing exactly how to shape the pierogi—trust me, it’s easier than it looks.
When ready, I drop the pierogi into boiling water and cook them until they start floating (usually about 5 minutes, sometimes less if they’re in a hurry). Then, I drizzle them with crispy smoked bacon sautéed in vegetable oil. Not a bacon fan? No problem! Try sautéed onions or diced sausage instead—whatever suits your mood!
And one more thing: Got leftovers? Freeze those pierogi like a pro! Just be sure they don’t stick together—lay them out on a tray with some space, cover with plastic wrap, then wrap again and pop them in the freezer. You can freeze them raw or cooked—your call.
Enjoy every bite and let me know if your family falls in love with them too!e in between. Then wrap them again with the plastic wrap and freeze. You can freeze them cooked or raw.
momreducesstress
About the Author
