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Potato Cheddar Pierogis


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Potato Cheddar Pierogis


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Potato Cheddar Pierogis


  • Prep Time : 15 min
  • Cook Time : 30 min
  • Ready Time : 45 min


32 pierogis


  • 1/2 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 32 Gefen round wonton wrappers, defrosted
  • 1 tablespoon olive oil
  • 1/2 cup applesauce or sour cream, optional


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.

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

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.

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.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




3 Responses to Potato Cheddar Pierogis

  1. can u pls explain the different types of yogurt. what is Greek style?

  2. oh and these sound like my favorite MrsTs!

  3. hey Ahuva! OK so here is the 411:

    Greek style yogurt is thicker, creamier and richer than your average yogurt. This consistency is achieved by straining the yogurt in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt’s distinctive sour taste. Due to the straining process to remove excess whey, even non-fat varieties are rich and creamy.

    Recently it has become SO popular because it is richer in texture than unstrained yogurt, but low in fat; since straining removes water and dissolved salts and sugars, by volume, it has twice the protein of regular yogurt and less sodium, carbohydrates, and sugar.

    If you can’t find Greek yogurt you can make your own by straining yogurt overnight in your fridge. Line a mesh strainer with muslin or cheesecloth and place the yogurt inside and place the strainer in a bowl with enough room so the excess liquid can drip down and collect at the bottom of the bowl. This will leave you with Greek style yogurt that is rich and creamy. (YUMMMM!!!!)

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