Homemade Pierogies

These homemade pierogies are pillowy pockets of pure joy, filled with creamy potato and cheese, then drizzled with aromatic rosemary butter that’ll make your whole house smell amazing.

What makes these pierogies special is the Greek yogurt dough – it creates an incredibly tender texture while adding a subtle tang that perfectly complements the rich, cheesy potato filling. And that rosemary butter sauce? It’s the game-changing finish that elevates these from delicious to absolutely irresistible.

Ingredients

For the Dough:

• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 tablespoons butter, melted
• 1 cup plain full-fat Greek yogurt
• 1 egg

For the Filling:

• 4 russet potatoes, peeled and quartered
• 2 cups shredded sharp cheddar cheese, plus more for topping
• 2 tablespoons butter, at room temperature
• 1/2 teaspoon onion powder
• Kosher salt and pepper to taste

For the Rosemary Butter:

• 1 stick butter
• 1-2 cloves garlic, minced or grated
• 1 tablespoon fresh rosemary, chopped

Steps

1. Begin with the dough: In a medium bowl, combine 2 cups flour, 1 teaspoon salt, 2 tablespoons melted butter, 1 cup yogurt, and 1 egg. Mix until just combined – overmixing will make tough pierogies. Knead for 2-3 minutes until smooth. Cover with plastic wrap and rest for 30 minutes at room temperature.
2. Meanwhile, prepare the filling: Place quartered potatoes in cold water (starting cold prevents uneven cooking). Bring to a boil, add 1 tablespoon salt, and cook for 20-30 minutes until a fork easily pierces through. Test multiple pieces – they must all be tender.
3. Create the filling: Drain potatoes thoroughly – excess moisture will make filling runny. Return to pot over low heat for 30 seconds to evaporate remaining moisture. Mash with 2 tablespoons butter and 2 cups cheese until smooth. Season with 1/2 teaspoon onion powder, salt, and pepper. Let cool for 10 minutes.
4. Shape pierogies: Roll dough to 1/8 inch thickness on floured surface. Cut 3-inch circles. Place 2 teaspoons filling in center. Brush edges with water, fold, and seal completely – any gaps will cause filling leakage. Keep covered with damp cloth while working.
5. Cook in batches in boiling salted water for 1-2 minutes until they float. Don’t overcrowd – leave 2 inches between pierogies. They’re done when they float and edges are tender.
6. For the butter sauce: Heat butter in skillet over medium heat for 3-4 minutes until golden brown with nutty aroma. Add garlic and rosemary, cook 30-60 seconds until fragrant. Remove immediately to prevent burning.
7. Serve hot: Arrange pierogies, drizzle with rosemary butter, top with extra cheese and parsley. For best results, serve within 5 minutes of saucing.

Smart Swaps

• Use whole wheat flour for 50% of the all-purpose flour (may need extra 2-3 tablespoons water)
• Substitute cauliflower for half the potatoes to reduce carbs

Make It Diabetes-Friendly

• Replace potatoes with mashed cauliflower (reduces carbs by 15g per serving)
• Use low-fat cheese to reduce calories while maintaining protein
• Consider smaller portions of 4-5 pierogies per serving
• Pair with non-starchy vegetables to lower glycemic impact

Pro Tips

• Freeze uncooked pierogies on baking sheet for 30 minutes, then transfer to freezer bags
• Let dough rest full 30 minutes – skipping this makes tough pierogies
• Test one pierogi first to check seal quality and cooking time