Homemade Polish Potato and Cheese Pierogi

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fluffy dumplings filled with creamy mashed potatoes and farmer's cheese, pan-fried until golden for a perfect handheld meal. This polish-inspired pasta ready in about 55 minutes layers all-purpose flour, salt, water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 300 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (12 ratings) Prep: 45 min Cook: 10 min Serves 8 Polish cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Boil 3 medium potatoes (peeled and cubed) in a pot of salted water for 15-20 minutes until tender. Drain and mash until smooth, then let cool.
  2. Step 2: In a bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Gradually add 1/2 cup water to form a dough. Knead on a floured surface for 5 minutes until smooth. Cover and let rest for 30 minutes.
  3. Step 3: In a separate bowl, mix 1 cup mashed potatoes (from step 1), 1/2 cup crumbled farmer's cheese, and 1/4 cup chopped chives until combined.
  4. Step 4: Roll rested dough into a thin sheet (1/8 inch thick) on a floured surface. Cut into 3-inch circles using a glass or cutter. Place 1 tablespoon of filling in the center of each circle. Fold over to form a half-moon, then crimp edges with a fork.
  5. Step 5: Bring a large pot of salted water to a boil. Add pierogi and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
  6. Step 6: Melt 2 tbsp butter in a skillet over medium heat. Add cooked pierogi and pan-fry for 2-3 minutes per side until golden brown and crispy. Serve with 1/4 cup sour cream.

Frequently asked questions

How long does Homemade Polish Potato and Cheese Pierogi take to make?

Total time is about 55 minutes (45 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Homemade Polish Potato and Cheese Pierogi?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Homemade Polish Potato and Cheese Pierogi?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Homemade Polish Potato and Cheese Pierogi for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Homemade Polish Potato and Cheese Pierogi?

Polish pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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