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Potato & Cheese Pierogi

Potato & Cheese Pierogi

A delicious appetizer with a secret ingredient–your leftover mashed potatoes!

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1 hr
Prep Time
1 hr 30 min
Total Time


Dipping Sauce

1 cup sour cream

1 tablespoon chopped fresh dill weed

1/2 teaspoon garlic powder or salt


2 1/4 cups all-purpose flour

1 cup sour cream

2 tablespoons Land O Lakes® Butter, softened

1 large Land O Lakes® Egg

1 large Land O Lakes® Egg (yolk only)


1 3/4 cups cold mashed potatoes

3/4 cup shredded sharp Cheddar cheese


4 quarts water

1 tablespoon salt


3 to 4 tablespoons Land O Lakes® Butter

How to make

  1. STEP 1

    Combine all dipping sauce ingredients. Cover; refrigerate until serving time.

  2. STEP 2

    Combine all dough ingredients in bowl; beat on medium speed until well mixed. Knead dough 3-5 minutes on lightly floured surface, adding additional flour as needed to form soft and pliable dough. Cover; let rest 10 minutes.

  3. STEP 3

    Place mashed potatoes and cheese into bowl; mix well. Set aside.

  4. STEP 4

    Roll out dough to 1/8-inch thickness on lightly floured surface. Cut dough with 3-inch round cookie or biscuit cutter. Place one heaping teaspoon potato filling in center of each dough round. Fold in half; seal edges tightly.

  5. STEP 5

    Boil 4 quarts water and 1 tablespoon salt in large stockpot. Add pierogi; cook 3-5 minutes or until pierogies float. Remove with slotted spoon or drain in colander.

  6. STEP 6

    Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat until sizzling. Add half of pierogies. Cook, turning once, 6-10 minutes or until golden brown. Remove from pan; keep warm. Repeat with remaining butter and pierogies.

  7. STEP 7

    Serve with dipping sauce.

Nutrition (4 pierogies)

550 Calories
32 Fat (g)
150 Cholesterol (mg)
1640 Sodium (mg)
52 Carbohydrates (g)
0 Dietary Fiber
14 Protein (g)
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