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Potato and Cheese Pierogies: Totally Delicious, Quick & Simple

Potato and Cheese Pierogies: Totally Delicious, Quick & Simple

By Brooke McLay

Whether they come from Pittsburgh or grandmother’s antique Ukranian recipe, pieorgies (potato stuffed, ravioli-esque bites of pure deliciousness) are a classic comfort food, perfect for these chilly winter evenings that are now upon us. 

While you can purchase pre-made pierogi’s in the freezer section of most local grocery stores, homemade pierogi are simple and so delicious.  You can make them a full batch of them in about an hour, and the last time our family cooked them up, the entire batch fed 10 people for dinner and cost less than $5.  How delicious is that?!

More Pierogies Recipe: Pierogies With Pizzazz

Potato & Cheese Pierogi’s


For the Pierogi:

  • 6 cups all-purpose flour
  • 3 eggs
  • 1 pinch salt
  • water as needed

For the Potato-Cheese Filling:

  • 5 pounds potatoes, peeled & cooked until tender
  • 1 pound velveeta cheese (or sharp cheddar, if you prefer it), cut into small cubes
  • salt and pepper to taste
  • onion salt to taste


  1. Bring a large pot of water to a boil.  In a large bowl, combine flour, eggs, and salt.  Mix water in a little at a time until the dough is pliable, but not sticky.  Roll the dough out until quite thin, then cut into circles using a biscuit cutter. 
  2. In a second large bowl, mash together the potatoes, cheese, and spices for the filling.  Spoon a small amount (about 1 tablespoon) of filling onto one half of the cut pierogi rounds.  Fold the circle of dough in half over the potato filling and seal the edges of dough together with a fork.
  3. Carefully place teh pierogi into the boiling water and boil until the float to the top.  Serve immediately, or allow them to cool then pan fry them in a bit of butter for extra flavor. 
  4. Garnish with chopped scallions, if desired.  Enjoy!