Cheesy Polish Potato Pierogi

Makes about 30 pierogis

Tools Mixing bowls • Mixing utensils Measuring cups • Measuring spoons Skillet • Tongs • Knife Cutting board • Grater • Potato masher


  • 1 large potato

  • ½ cup grated cheddar cheese

  • 4 green onions

  • 2 teaspoons + 3 tablespoons oil, divided

  • 1 cup sour cream, divided

  • ½ teaspoon black pepper, divided

  • ¾ teaspoon salt, divided

  • 3 tablespoon butter, softened

  • 1 (12-ounce) package of wonton wrapper

Directions Step 1: Prepare ingredients

  • Wash and dry produce. Pierce potato with a fork and microwave for 5 minutes. Flip and continue to microwave in 5-minute intervals, until tender. Cool and remove skin. Place potato in a large bowl. Grate cheese. Chop the green onions.

Step 2: Sauté onions and mix pepper sour cream

  • In a skillet, heat 2 tsp of oil over medium-high heat. Sauté green onions 2 to 3 minutes, or until soft. In a small bowl, mix ½ C sour cream, ¼ tsp black pepper, and ⅛ tsp salt.

Step 3: Prepare the pierogi filling

  • In the bowl of cooked potatoes, add 3 Tbsp butter, ½ C sour cream, ½ tsp salt, ¼ tsp black pepper, and sautéed green onions. Mash together. Add grated cheese and mix until well combined.

Step 4: Make the pierogi

  • Dip a finger in water and trace the edges of each wonton wrapper. Spoon 1 teaspoon of the pierogi filling in the middle of each wrapper. Fold over diagonally and press the edges to seal.

Step 5: Cook and steam the pierogi

  • In a skillet, heat 3 Tbsp of oil over medium-high heat. Add pierogi to the hot oil and cook 1 to 2 minutes on each side, or until golden brown. Add ¼ cup of water and cover for 1 to 2 minutes. Remove pierogi and drain on paper towels. Serve with peppered sour cream.