My Polish Potato Cheddar Pierogi Recipe comes straight from my family’s recipe book!  

Polish potato cheddar pierogi recipe


If you want to learn all about the traditional Polish dumplings called pierogi, then you’ll want to read the master post!  Why stop with Polish Potato Cheddar Pierogi?  Jump over to the article where I share 3 more delicious fillings to choose from! 

But, since I’ve shared four fabulous filling recipes, it may be hard to tell which is which once their cooked.  I know that’s a real problem with my family vying for their favorites as we sit down to huge platters of these luscious Polish dumplings.

That’s why I created some really pretty Polish inspired tent cards to help your friends and family identify which is the Polish Mushroom Thyme Pierogi and which are the Cabbage and Caraway!  You can get your own set by downloading the free PDF.  


Polish pierogi recipe variety tent cards

POLISH PIEROGI VARIETY TENT CARDS – How will you know what’s inside?

Now that you’ve prepared an amazing selection of four different this Polish pierogi recipes, how can you tell which is which?

With my POLISH PIEROGI VARIETY TENT SIGNS!  I finally got tired of having 4 different platters with one pierogi cut in half on top.  Yes, it worked, but when someone took it, which always happened, it was a free-for-all.

I created two different designs for you to choose from, both in traditional Polish designed themes.  They’re both lifted from examples of Polish pottery, which I’m extremely fond of collecting.  I hope you enjoy using them as much as I do!

  • Download the POLISH PIEROGI VARIETY SIGNAGE PDF from the Ingredients For A Fabulous Life Subscribers Resource Library
  • Print 2 page PDF on white card stock (2 variety tent signs per page)
  • Fold at center and crease to make a tent sign that stands on a surface


Want your own POLISH PIEROGI VARIETY TENT CARD PDF, but you’re not on our list yet? 

Polish pierogi recipe variety tent cardsWhy not join in on the fun!

Fill out the form below and I’ll send you a copy as a thank you for joining the IFAFL Email Subscriber List.

As a Ingredients For A Fabulous Life Subscriber, you’ll also get instant access to the IFAFL Resource Library and receive our twice-weekly emails. 

What are you waiting for?  You don’t want to miss out on anything fabulous, do you? 

There’s always something fabulous happening here at Ingredients For A Fabulous Life, don’t you want to stay in the loop?  

And while you’re at it, come join the gang in our Facebook group and get in on the gabfest at, The Fab Life!  That’s where we show off our triumphs and share our pursuit of “the good life” with each other all week long.  





Polish potato cheddar pierogi recipe

Polish Potato Chedder Pierogi

Yield: 32-36 pierogi
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 2 hours 30 minutes

With dough kept tender with the addition of sour cream, these Polish Potato Cheddar Pierogi are stuffed full of a savory mixture of sharp cheddar cheese and potatoes that's the ultimate comfort food combination.


  • 2 whole eggs + 1 yolk
  • 16 oz. sour cream
  • 2 Tbsp. unsalted butter, melted
  • 2 tsp. salt
  • 4 1/2 cups AP flour, more if needed
  • 4 large white potatoes, peeled and cubed (I use russet)
  • 1 large onion, diced
  • 1 Tbsp. unsalted butter
  • ½ tsp. each, kosher salt & fresh ground black pepper
  • ¾ cup sharp cheddar cheese, shredded
  • 2 Tbsp. unsalted butter, room temperature
  • 1 tsp. kosher salt
  • Black pepper to taste



I use my KitchenAid mixer to mix the eggs first, add the remaining wet ingredients and mix thoroughly.  Combine the flour and salt in a bowl and then add in batches until dough comes together. 

The dough is usually a bit sticky at this point (remember our discussion about the weather’s effect on dough?), but don’t be tempted to add additional flour YET!

Separate the dough into 4 portions, cover and let rest for at least 30 minutes, or cover and chill overnight.


  1. Place a large pot of cold, salted water over high heat. Add potatoes, cover and bring back to a boil. Reduce the heat and cook until potatoes are tender. Drain and put potatoes back into pot.
  2. Mash the potatoes inside pot until almost all lumps are gone. replace cover and hold.
  3. In a medium skillet, melt butter over medium heat. Add diced onion, cooking and stirring for 2-3 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally until tender, but not browned.
  4. Add cooked onions and remaining ingredients to pot of mashed potatoes, stirring or mashing until well combined. Cool, cover, and refrigerate until needed if not assembling pierogi on the same day.


On a lightly floured surface, pull out one portion of dough, adding flour as necessary to stiffen the dough enough to roll out into a large circle.  (As you know, less is better so as not to toughen your dough)  The thickness should be about the same as for a pie crust.

My mom and I use a freestyle method of cutting the dough, but it does not give you consistent sized dumplings.  You can use a biscuit cutter, water glass, etc., so long as you end up with circles of dough about 3 inches in diameter.

Add a tablespoon or so of your filling, moisten the edges of one side with water, fold over to make a half-moon and crimp closed with a fork. Do not leave any gaps or air pockets, or pierogi may open during cooking. (see related post)

Gather your dough scraps into a plastic storage bag and add to the next portion of dough you roll out. Place the pierogi on a towel lightly sprinkled with flour (this is important, they can stick), cover loosely with plastic wrap so that they don‘t dry out. Repeat with the remaining dough and filling.


  1. Bring a large pot of salted water to a boil. Reduce heat to medium-high. Carefully add pierogi in batches of 6-8 with a spider or large slotted spoon.
  2. Once the pierogi come to float on the surface, cook them for 2 minutes more. Remove with a spider or slotted spoon, drain spoon on a kitchen towel, and place the boiled pierogi on a cooling rack if not eating immediately. (the cooking time depends on the thickness of the dough)
  3. If eating fresh from the water, serve with melted butter and fresh minced parsley


  1. Melt 2 Tbsp. unsalted butter in a nonstick skillet over medium heat. Add pierogi and season with salt and pepper to taste,
  2. Cook first side until lightly browned, flip and repeat on the other side. Remove from pan and serve immediately.
  3. Serve with melted butter and sauteed onions if desired.


TO FREEZE: Follow the recipe, letting the pierogi cool after boiling. Store in gallon plastic storage bags with wax paper between the layers.

TO SERVE: Thaw pierogi - reheat briefly in simmering salted water, or fry as instructed above.

Nutrition Information
Yield 36 Serving Size 1
Amount Per Serving Calories 190Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 33mgCarbohydrates 24gFiber 1gSugar 1gProtein 5g

Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.

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