Potato & 4 Cheese Pierogies

 

potato four cheese pierogies garnished with scallionsThese potato cheese pierogies are really simple to make. They are my  favorite pierogies to make because the dough never falls apart when I cook them. Plus they only require 5 ingredients. I usually double or triple this recipe and freeze them since they are a quick and easy dinner option.

I came across these pierogies five years ago, at Publix, a grocery store in South Carolina. One evening, we bought the frozen Mr. T’s Potato & 4 Cheese Blend Pierogies for dinner and it quickly became my husbands favorite. So instead of always buying the pierogies, I came up with my own recipe.

There is a couple of cooking methods for these but I like to do both boiling and frying. I would boil for 3 minutes and then throw them on a frying pan with butter for 5 more min. They turn out super delicious this way. Garnish with butter, scallions, or sour cream.

INGREDIENTS

ingredients for potato four cheese pierogies water salt flour potatoes cheese Dough:

  • 1 cup water
  • 3 cups flour 360g. plus more for rolling
  • 1 tablespoon salt

Potato Cheese Filling:

  • 6 small potatoes or 1 1/2 cups cubed
  • 1 teaspoon salt
  • 2 cups water
  • 2 cups Mexican Blend Cheese

HOW TO MAKE PIEROGIES

cubed potatoescubed potatoes in water

Start by peeling and cubing the potatoes. Put the cubed potatoes in a small saucepan, fill with 2 cups of water and bring to a boil. Simmer for 10.

water flour and salt in mixing bowlkneaded pierogie dough

While the potatoes are cooking, make the dough. Place 1 cup of water, 1 tablespoon salt, and 3 cups of flour in a mixing bowl. Using the dough hook, knead for 5-8 min or until dough is well mixed and does not stick to the sides of the mixing bowl.

cooked potatoes with cheesemashed potatoes with cheese

The potatoes should be done now. You can also check if they are cooked through by piercing a fork through one of the pieces. If it goes in easily, then its done. Add 2 cups of the shredded cheese to the potatoes and mash together with a potato masher or a hand mixer.

kneaded pierogie doughrolled out dough

Sprinkles a couple of tablespoons of flour on a table. Divide the dough into 3 pieces. One piece at a time, roll the dough out as thin as possible.

pierogie dough cut out into circlespierogie dough with potato cheese filling

Cut circles out on the dough. I used a glass but a jar lid also works great. Roll the extra dough into a ball and you can roll it out again. Place about a tablespoon of potato cheese mix onto each circle.

raw potato cheese pierogies on cutting board.kids helping to make potato pierogies

Pinch the two ends together really tight. If the dough sticks to your fingers, dip them into flour. Place the dough on a well floured cutting board and freeze or cook. If you want to freeze the pierogies, freeze them on the cutting board for 2-3 hours and then place them in a freezer bag. Keep the pierogies frozen until ready to cook. Do not thaw.

You can boil or fry the pierogies. To cook, bring a pot of 8 cups of water and 1 tablespoon salt to a boil. Throw the pierogies into boiling water and simmer for 5 min. To fry, heat a saucepan with 2 tablespoon butter and fry the pierogies 8-10 min on each side. 16-20 min total. Garnish with butter, sour cream, or scallions.

Like I mentioned in my previous posts, my toddlers always want to help me. So I pinched some dough off for them and they were playing with it while I was working on the pierogies. It kept them busy and I was able to make the pierogies without them being in my way.

Fried potato and four cheese pierogies

 

Potato & 4 Cheese Pierogies
 
Prep time
Cook time
Total time
 
Author:
Serves: 35 pierogies
Ingredients
Dough:
  • 1 cup water
  • 3 cups flour 360g. plus more for rolling
  • 1 tablespoon salt
Potato Cheese Filling:
  • 6 small potatoes or 1½ cups cubed
  • 1 teaspoon salt
  • 2 cups water
  • 2 cups Mexican Blend Cheese
Instructions
  1. Start by peeling and cubing the potatoes. Put the cubed potatoes in a small saucepan, fill with 2 cups of water and bring to a boil. Simmer for 10.
  2. While the potatoes are cooking, make the dough. Place 1 cup of water, 1 tablespoon salt, and 3 cups of flour in a mixing bowl. Using the dough hook, knead for 5-8 min or until dough is well mixed and does not stick to the sides of the mixing bowl.
  3. The potatoes should be done now. You can also check if they are cooked through by piercing a fork through one of the pieces. If it goes in easily, then its done. Add 2 cups of the shredded cheese to the potatoes and mash together with a potato masher or a hand mixer.
  4. Sprinkles a couple of tablespoons of flour on a table. Divide the dough into 3 pieces. One piece at a time, roll the dough out as thin as possible.
  5. Cut circles out on the dough. I used a glass but a jar lid also works great. Roll the extra dough into a ball and you can roll it out again. Place about a tablespoon of potato cheese mix onto each circle.
  6. Pinch the two ends together really tight. If the dough sticks to your fingers, dip them into flour. Place the dough on a well floured cutting board and freeze or cook. If you want to freeze the pierogies, freeze them on the cutting board for 2-3 hours and then place them in a freezer bag. Keep the pierogies frozen until ready to cook. Do not thaw.
  7. You can boil or fry the pierogies or both. To boil, bring a pot of 8 cups of water and 1 tablespoon salt to a boil. Throw the pierogies into boiling water and simmer for 5 min. To fry, heat a saucepan with 2 tablespoon butter and fry the pierogies 8-10 min on each side. 16-20 min total. Garnish with butter, sour cream, or scallions.