Vegetarian Potato Cheddar Pierogi

Total time1 hr 55 min

Prep time1 hr

Cook time25 min

Homemade pierogi are a labor of love, and this potato cheddar version delivers on every fold. The dough comes together tender and pliable, ready to be rolled thin and cut into rounds that hold a rich, cheesy potato filling without tearing. Once boiled just until they float, the pierogi get a final trip through a hot skillet with caramelized onions, picking up a beautifully golden, crisped exterior while staying soft and pillowy inside. A dollop of sour cream and a scatter of fresh chives finish things off with a bright, herby contrast to all that savory richness. This is a satisfying, from-scratch comfort food project that fits neatly into a vegetarian kitchen, whether you're making a weeknight batch or prepping a freezer stash for later.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the dough

2 cups all-purpose flour, plus more for dusting
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
See all
½ tsp salt
½ cup sour cream
2 tbsp unsalted butter, softened
2–3 tbsp cold water, as needed

For the filling

1 lb russet potatoes (about 2 medium), peeled and cut into 1-inch chunks
1 cup shredded cheddar cheese
2 tbsp unsalted butter
¼ cup sour cream
½ tsp salt
¼ tsp black pepper

For the pan sauce

3 tbsp unsalted butter
1 medium yellow onion, thinly sliced
¼ tsp salt

For serving

sour cream, for serving (optional)
2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Make the filling: Place the potato chunks in a small saucepan, cover with cold salted water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 15 minutes. Drain well.
2
Return the drained potatoes to the saucepan and set over low heat for 1 minute, stirring once, until any surface moisture has evaporated. Remove from heat. Add the 2 tbsp butter and mash until smooth, then stir in the sour cream, shredded cheddar, salt, and pepper until the cheese is fully melted and the filling is cohesive. Taste and adjust seasoning. Spread onto a plate and refrigerate until cool and firm, at least 30 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!