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Easy Homemade Pierogies

Like most people, I learned to love pierogies thanks to the frozen section of the grocery store. They were easy to heat up and eat fast, which made them all the more desirable. I never even thought of how the potato and cheese-filled pasta was made, until I was working at the newspaper years ago and heard about a local group’s pierogi making party.

Even then, I never thought I would make them myself.

But I did decide to try making pierogies. Now, these probably aren’t as amazing as a polish grandmother’s time-honored recipe, but they are easy, delicious and even better than the frozen ones that I fell in love with years ago.

The filling is a mix of potato from a baked potato (save the skins for potato skins!), cheddar, salt, pepper and milk. The pasta outside? Premade round wraps from the grocery store. You can find these in the produce section near the wonton wrappers. They are pasta, and are super easy to use.

Easy Homemade Pierogies

Easy Homemade Pierogies

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes


  • 1 1/2 lbs russet potatoes, baked and cooled
  • 6 oz grated sharp cheddar cheese
  • 1/4 tsp kosher salt
  • 1/4 tsp ground pepper
  • 2 tbsp nonfat milk
  • 1 package round wraps, found in the produce section -- they are used for gzoya, dumplings and pasta


  1. Cut the potatoes in half. Use a spoon to scoop the flesh into the bowl of a stand mixer (potato skins can be reserved for a fun appetizer!). Add the cheddar cheese, salt and pepper.
  2. Run the stand mixer on low for 30 seconds and them medium for 1 minute. Add the milk and mix on medium speed until combined.
  3. Fill a small bowl with a little water. Using one round wrap at a time, place a scant teaspoon of filling in the center of the wrap. Dip your finger in water and moisten the edge of the wrap all the way around. Press closed in a half-moon shape, tightly sealing with your fingers as you go.
  4. Bring a large pot of salted water to a boil. Add the pierogies and boil for 5-6 minutes, until the pasta is translucent and cooked through. Remove with a slotted spoon and plate immediately.
  5. Serve with your preferred sauce such as salsa or marinara.

Nichole Seni

Saturday 7th of September 2013

can you freeze these?


Saturday 26th of February 2011

When I first saw the title of this post, I laughed. Making pierogies is never easy. It's an in-it-to-your-elbows, long-and-involved-process type thing. I thought maybe you lost your mind.

Then I read your post. And now I'm intrigued. I will NOT tell my (Polish!) Grandma, but I will give your quick and easy pierogies a try sometime! Great idea!


Saturday 26th of February 2011

I've made homemade pierogies exactly once before and absolutely loved them! I used a meat filling but I know I would much prefer this potato and cheese filling. (I mean, cheese v. meat - NO CONTEST!)


Saturday 26th of February 2011

These look so good. We had friends who were Polish and they would make and share these. They are a real treat when well made. Yours look perfect. We always used to serve them with a thin mushroom ragu. This is my first visit to your blog, but it will not be my last. I really like the food and recipes you feature here. I hope you have a great weekend. Blessings...Mary


Friday 25th of February 2011

I lived off of pierogis on the East Coast, butt they aren't very popular out here.

Sarah Caron

Friday 25th of February 2011

No? I didn't realize it was an East Coast thing.

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