Grandma’s Homemade Pierogi (Potato and Cheese)

Grandma’s Homemade Pierogi (Potato and Cheese) are soft, pillowy dumplings filled with creamy mashed potatoes and melty cheese, just like the old-country version. Pan-fried in butter and topped with onions or sour cream, they’re pure comfort food that never goes out of style.

There’s nothing quite like Grandma’s Homemade Pierogi (Potato and Cheese) when you’re craving real comfort food.

These soft, tender dumplings are stuffed with creamy mashed potatoes and melty cheese, then air-fried or pan-fried until lightly golden.

Topped with buttery onions and a generous spoonful of sour cream, they’re the kind of simple, from-scratch recipe that brings everyone straight to the table.

Why You Will Love This Recipe!

• Old-School Comfort: This is the real deal — soft, handmade pierogies filled with creamy potato and cheese, just like Grandma made.
• Simple Ingredients: No fancy grocery list here. Basic pantry staples come together to create something seriously satisfying.
• Freezer-Friendly: Make a big batch and freeze them for later. Future you will be very grateful.
• Customizable: Add bacon, caramelized onions, different cheeses, or herbs to make them your own.
• Crowd-Pleaser: Whether it’s a holiday, Sunday dinner, or just a Tuesday night craving, everyone goes back for seconds.

Ingredients Needed

• All-Purpose Flour: Forms the soft, tender pierogi dough base.
• Water: Brings the dough together into smooth consistency.
• Salt: Enhances flavor in both dough and filling.
• Butter: Adds richness and helps brown pierogies beautifully.
• Eggs: Adds structure and tenderness to the dough.
• Potatoes: Creates the creamy, hearty classic filling.
• Onions: Adds sweet, savory depth when caramelized.
• Brown Sugar: Balances onions with subtle caramelized sweetness.
• Cottage Cheese: Adds creamy texture and slight tanginess.
• Black Pepper: Brings mild heat and savory warmth.

Recipe Variations

• Bacon & Onion Pierogi: Add crispy chopped bacon to the potato and cheese filling or sprinkle it on top with the onions. Smoky, salty, and impossible to stop eating.
• Cheddar Lover’s Version: Swap cottage cheese for sharp cheddar or mix both together. The filling turns extra rich and melty.
• Garlic Mashed Potato Filling: Stir roasted garlic into the potatoes before stuffing. It adds bold flavor without overpowering the classic taste.
• Farmer’s Cheese Style: Use farmer’s cheese instead of cottage cheese for a more traditional Eastern European flavor and slightly firmer filling.

How To Make Grandma’s Homemade Pierogi (Potato and Cheese)

Step One: In a small saucepan, heat the butter with ½ cup of water over medium heat until melted. In a large mixing bowl, whisk together the flour and salt. Gradually pour the warm butter mixture into the flour, stirring until a rough dough begins to form. Add the egg and mix until everything comes together.

Step Two: Transfer the dough to a lightly floured surface and knead for about 5 minutes, until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.

Step Three: Place the potato cubes and 1 teaspoon of salt in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 25 minutes, or until the potatoes are tender.

Step Four: In a large skillet, melt butter over medium heat. Add sliced onions, season with salt and pepper, and sauté for 5 minutes. Sprinkle in brown sugar and cook for an additional 7 minutes, stirring occasionally, until the onions are golden and caramelized. Drain the cooked potatoes and transfer them to a bowl. Mash the potatoes, then stir in half of the caramelized onions and the cottage cheese. Season with salt and pepper and let the filling cool before using.

Step Five: Lightly flour your work surface and roll out half of the dough at a time to roughly 1/8 inch thickness. Use a 3-inch round cutter to cut out circles, yielding about 16 circles per half of the dough.

Step Six: Spoon about a teaspoon of filling into the center of each dough circle. Fold the dough over to form a half-moon shape, pressing the edges together to seal, using a little water if needed. Transfer the finished pierogies to a floured tray to prevent sticking.

Step Seven: Bring a large pot of salted water to a boil. Add a single layer of pierogies, making sure not to overcrowd the pot. When the pierogies float to the surface, cook them for an additional 2–3 minutes. Remove with a slotted spoon and transfer to a bowl.

Step Eight: Toss the boiled pierogies with a little oil or melted butter. Arrange them in a single layer in the air fryer basket and cook at 380 degrees F for about 5 minutes, or until golden and crispy. Serve the pierogies hot, topped with sour cream, caramelized onions, and chopped fresh parsley for a flavorful finish.

Pro Tips For Making Homemade Pierogi

Pierogi are one of the most famous Polish dishes, and for a good reason – they are delicious! If you’re looking to make your pierogi at home, here are a few pro tips to help you out. First, always use high-quality ingredients, especially when it comes to dough and filling. Secondly, be patient when shaping the pierogi – it can take a little practice, but it’s worth it in the end. And finally, don’t be afraid to experiment with different fillings and flavors – there are endless possibilities! So get started and enjoy this tasty classic dish from scratch.

Filling Tips:

• Combine the filling well.
• Mash your potatoes well so they are smooth.
• Add your favorite seasonings.
• Add a little or many onions, depending on your taste buds.

Dough Tips:

1. You want to work the dough gently until it is smooth and pliable. When you overwork the dough, your pierogies will be tough.
2. The dough is best when rolled out to about 1/8 inch thick; you can use a biscuit cutter or a drinking class. Use about 3 to 4 inches circles, which will be perfect when folded in half.
3. Use a fork tine to seal the homemade dough. You can brush it with a pastry brush if you need water. I did not need any water, and the dough was moist enough to stick to itself.

Potato and Cheese Homemade Pierogi Recipe Tips

• Use Starchy Potatoes: Russet or Yukon Gold potatoes work best for a creamy, smooth filling.
• Don’t Overwork Dough: Knead just until smooth to keep pierogies tender, not tough.
• Rest the Dough: Allowing dough to rest 30 minutes prevents shrinking during cooking.
• Boil Gently: Simmer pierogies in salted water, and avoid overcrowding so they don’t stick together.
• Freeze for Later: Arrange uncooked pierogies on a tray, freeze individually, then transfer to a bag for easy future meals.
• Customize Fillings: Add sautéed onions, herbs, or bacon to the potato and cheese mix for extra flavor.
• Air Fry or Pan-Fry: After boiling, crisp them in a skillet or air fryer for golden, crunchy edges.
• Serve with Toppings: Sour cream, caramelized onions, melted butter, or fresh herbs enhance every bite.

Storing, Freezing and Reheating Instructions

• Storing Instructions: Store cooked pierogies in an airtight container in the refrigerator for up to 3 days. Keep them separate with parchment paper to prevent sticking.
• Freezing Instructions: Place uncooked pierogies in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container for up to 2 months. This keeps them from sticking together and makes future meals easy.
• Reheating Instructions: Reheat cooked pierogies in a skillet over medium heat with a little butter or oil for 3–5 minutes until golden and warmed through. You can also air fry at 350°F for 3–4 minutes to restore crispiness.

Serving Suggestions

• Air Fryer Cabbage
• Air Fryer Roasted Brussel Sprouts
• Easy Air Fryer Kielbasa
• Air Fryer Sweet Potato Tempura

Homemade Pierogi Recipe Faqs

Can I make pierogies ahead of time? Yes! You can assemble them and freeze uncooked pierogies for up to 2 months. Boil or pan-fry them directly from frozen.

Can I use fresh or frozen potatoes? Fresh potatoes are ideal for a creamy filling. If using leftover mashed potatoes, make sure they are smooth and not too watery.

Do I have to use cottage cheese? Cottage cheese is traditional, but you can substitute farmer’s cheese or cream cheese for a slightly different texture and flavor.

How do I prevent pierogies from sticking together? Dust the rolled-out dough and finished pierogies with flour or use parchment paper when storing them. Freeze individually before transferring to a bag for best results.

Can I pan-fry or air-fry pierogies after boiling? Absolutely! Toss boiled pierogies in butter or oil and cook until golden and crispy for added flavor and texture.

What toppings go best with pierogies? Sour cream, caramelized onions, melted butter, bacon, or fresh herbs all enhance the flavor.

Can I make them vegan or dairy-free? Yes! Substitute butter with plant-based margarine, use non-dairy milk in the dough, and skip or use vegan cheese for the filling.

More Other Side Dish Recipes

• AIR FRYER CANNED POTATOES
• AIR FRYER TWICE BAKED SWEET POTATOES
• EASY AIR FRYER LOADED POTATO CHIPS
• LITTLE POTATOES IN THE AIR FRYER
• AIR FRYER SWEET POTATO NOODLES

Don’t Forget To Pin!

Share Your Creations! Are you active on Facebook? Join our Air Fryer Recipes Group, where hundreds of thousands of Air Fryer enthusiasts gather and share your photos! I’m always thrilled to see what you’ve made. For those on Instagram, don’t forget to tag me @forktospoon – I can’t wait to admire your culinary adventures!​