Cheddar Potato Pierogi

These homemade Cheddar Potato Pierogi are filled with a delicious mixture of mashed potatoes, cheddar cheese and crumbled bacon! They’re easy to make, incredibly filling and irresistable when topped with caramelized onions!

Making Pierogi from scratch is definitely easier than you might think and the delicious little pockets of cheesy potatoes are so worth the effort!

Plate of potato cheddar pierogi topped with caramelized onions and a side of sour cream.

Key ingredients

Cheesy potato filling

  • Potatoes: I always use Russet potatoes for the Pierogi filling, but any starchy potato will work.
  • Cheddar: Use sharp cheddar cheese for the best flavor. I like orange cheddar just because I find the color more appealing, but white will work.
  • Bacon: Cooked and crumbled bacon adds more flavor to the filling.
  • Butter: Feel free to add a bit more butter if your potatoes aren’t as creamy as you’d like.
  • Milk: I use whole milk for its creaminess, but any plant-based milk will work fine.
  • Seasoning: I opt for a simple combination of garlic powder and salt for these Cheddar Potato Pierogi.


Cheese: You can switch out the cheddar for other cheeses. Twarog is a traditional option for Pierogi Ruskie, but Gruyere and Comte would also make great potato cheese Pierogi.

Mix-ins: While I added bacon to this version, chopped sauteed or caramelized onions would make a great vegetarian version.


The Pierogi dough comes together quite easily and is made with just four ingredients: flour, salt, hot water and melted butter.

Make sure to check out my Guide to Pierogi Dough for more tips and tricks.

Step by step instructions

Step 1: Prep the potatoes. Cut the potatoes into chunks and cook in salted boiling water until tender.

Step 2: Make the mashed potatoes. Mash the potatoes with the butter and milk until smooth and creamy.

Step 3: Add the mix-ins and season. While still hot, mix in the cheddar and bacon. Season with garlic powder and salt to taste.

Step 4: Roll out the dough and cut out rounds. Roll out half of the dough at a time so that it’s easier to work with. The dough should be about ⅛ inch (3 mm) thick. Use a 3-inch (7.5 cm) cookie cutter or glass to cut out rounds.

Step 5: Fill the Pierogi. Fill each Pierogi with a heaping tablespoon of the cheddar potato filling. Make sure the filling has cooled before this step!

Step 6: Cook and enjoy. Bring a pot of salted water to boil. Once boiling, add the Pierogi and cook until they float, then continue cooking for an additional two minutes.

Storage and freezing

Leftover Cheddar Potato Pierogi can be stored in an airtight container in the fridge for 3-5 days. I love to reheat leftover Pierogi in a skillet with a bit of butter or oil so they develop a golden brown exterior.

Uncooked Pierogi can be frozen for up to three months. To freeze the Pierogi, place them on a baking sheet lined with parchment paper and dusted with flour. Make sure they’re not touching each other and then pop them in the freezer until frozen solid (an hour or two.) Then transfer to an airtight container for storage.

You can cook frozen Pierogi directly from the freezer. Just add an extra minute or two to the cook time once the Pierogi float to the surface.

Expert tips and tricks

  • Adjust the butter and milk until your mashed potatoes are rich and super creamy. Taste the filling as you go and make sure you love it before filling the Pierogi. Just don’t get carried away with the milk — you don’t want the filling to be too thin!
  • Leftover mashed potatoes are a great shortcut. Just mix in cheddar, crumbled bacon and season to taste and your filling is ready.
Close up of cooked pierogi topped with caramelized onions.

Serving ideas

There are so many ways to serve Pierogi, but our favorite toppings for these Cheddar Potato Pierogi are caramelized onions, sour cream and a sprinkling of chopped green onions.

Another great option is to saute your cooked Cheddar Potato Pierogi in a bit of butter. This will give the Pierogi wrappers a delicious crispy crunch. I think it’s the perfect complement to the creamy filling!


How can I make this recipe vegetarian?

You can make this recipe vegetarian friendly by leaving out the bacon.

What should I do with leftover cheddar potato filling?

If you have leftovers you are in for a treat! Add a few spoonfuls of flour, form into patties and saute in a bit of oil for extremely delicious mashed potato pancakes.

How do I prevent my Pierogi from falling apart when cooking?

Cook your Pierogi in batches so they have enough room in the pot and use a slotted spoon to gently remove them from the water. If your Pierogi are still tearing, it may mean the dough was rolled too thin.

Can I freeze these Cheddar Potato Pierogi?

Yes, Pierogi can be frozen for up to three months.

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Plate of cheesy potato pierogi with sour cream and caramelized onions.

Cheddar Potato Pierogi Recipe

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5 from 1 review

  • Author: Brit Kapustina
  • Total Time: 1 hour 55 minutes
  • Yield: 40 Pierogi
    • Prep Time: 50 minutes
    • Inactive Time: 1 hour
    • Cook Time: 5 minutes
    • Category: Dinner
    • Method: Stovetop
    • Cuisine: Polish


Pierogi Dough

  • 2 ¾ cups (350 grams) all purpose flour, spooned and leveled*
  • ½ teaspoon kosher salt
  • ¾ cup (180 ml) hot water (from the tap is fine)
  • 2 tablespoons (30 grams) unsalted butter, melted

Cheddar Potato Filling

  • 2 large (750 grams) russet potatoes, peeled and roughly cut into 2-inch (5 cm) pieces
  • 3 tablespoons (40 grams) unsalted butter, cut into small cubes
  • ¼ cup (60 ml) milk
  • 1.5 cups (170 grams) cheddar cheese, shredded
  • 4 slices bacon, cooked and crumbled
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt


Pierogi Dough

  1. Combine the flour and salt in a mixing bowl. If using a stand mixer, use a dough hook attachment.
  2. Add the hot water and melted butter and stir to combine. Once the dough comes together, mix for 5 minutes with a stand mixer or knead about 10 minutes by hand.
  3. Place the dough in a bowl, cover and allow to rest for 1 hour.

Cheddar Potato Filling

  1. Bring a large pot of salted water to boil. Add the potatoes and cook until fork tender (approximately 20 minutes).
  2. Drain the potatoes. Transfer to a mixing bowl and add the butter and milk. Mash together with a potato masher or fork until smooth.
  3. Mix in the shredded cheddar, crumbled bacon, garlic powder and salt. Adjust seasoning to taste.

Assembly and Cooking

  1. Lightly flour your work surface and roll out the dough to ⅛ inch (3 mm) thickness. Cut out 3-inch (8 cm) circles and spoon a heaping tablespoon of filling onto one side of each Pierogi. Fold the Pierogi in half and pinch to seal.
  2. Bring a large pot of salted water to boil. Add the Pierogi and cook until they float, then cook an additional two minutes. Use a slotted spoon to carefully transfer the Pierogi to a serving platter.


Measuring Flour: I highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Potatoes: The weight of the potatoes after peeling and chopping is typically around 630 grams.

Caramelized onions: To make caramelized onions for serving, thinly slice 3 onions. Saute in 3 tablespoons (40 grams) unsalted butter with a pinch of salt until caramelized (about 45 minutes).

Storage: Leftover cooked Pierogi can be stored in an airtight container in the fridge for 3-5 days. Uncooked Pierogi can be frozen for up to 3 months.

More Polish recipes

If you love these Cheddar Potato Pierogi, make sure to check out these Polish inspired recipes:

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