Potato Cheddar Pierogis

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  • Duration
  • Cook Time
  • Prep Time
  • 32 pierogisServings


  • 1/2 pound Yukon gold potatoes, peeled and quartered
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons unsalted butter, divided and softened
  • 1/2 teaspoon kosher salt
  • 1 large egg, beaten with 1 teaspoon water
  • 32 Gefen round wonton wrappers, defrosted
  • 1 tablespoon olive oil
  • 1/2 cup applesauce or sour cream, optional


1. Place potatoes in a medium heavy-bottomed saucepan. Add enough water to cover by 1-inch; bring to a boil over medium-high heat and cook for 15 minutes or until tender. Drain well.

2. Mash potatoes in a medium bowl with cheese, yogurt, 1 tablespoon butter and salt until smooth.

3. Bring a large pot of water to a boil. Working with a few wonton wrappers at a time, fill with a heaping teaspoonful of potato mixture. Brush edges with egg wash and fold over to create a half moon shape. Press edges with a fork to seal tightly and repeat with remaining wrappers and filling. Cook in batches in boiling water for 2 minutes or until the pierogi floats.

4. In a large skillet, heat remaining tablespoon of butter and olive oil over medium high heat. Transfer half the cooked pierogis to the skillet and sauté 2 to 4 minutes or until golden on each side. Repeat with remaining pierogis and serve with a side of apple sauce and/or sour cream for dipping.