Potato and Cheese Pierogi – A Light Twist on a Comfort Classic

These Potato and Cheese Pierogi are a delicious, lighter take on the beloved Eastern European dumpling. Made with a soft dough and filled with creamy mashed potatoes and cheese, they bring all the comfort of the original version—just with smart ingredient swaps and portion-conscious prep. Perfect as a main dish or hearty side, these pierogi are a warm, satisfying way to enjoy homemade flavor without going overboard.

Why You’ll Love This Recipe

Comfort Food Lightened Up: Classic flavor, smart ingredients.
Made From Scratch: Homemade dough and filling for true authenticity.
Freezer-Friendly: Make a big batch and freeze for quick meals later.
Versatile: Serve with sautéed onions, low-fat sour cream, or a crisp salad.

Ingredients

For the Dough:

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 large egg
• 1/3 cup light sour cream
• 1/4 cup water (plus more as needed)

For the Filling:

• 1 1/2 cups mashed potatoes (plain, made with light milk)
• 3/4 cup reduced-fat shredded cheddar cheese
• Salt and pepper to taste

Optional for Serving:

• 1 tsp olive oil or cooking spray (for pan-frying)
• Sautéed onions
• Chopped parsley or light sour cream

Instructions

1. Make the Dough
In a large bowl, mix flour and salt. Add the egg, sour cream, and water. Stir to combine, then knead until smooth (about 5 minutes). Add more water if too dry. Wrap dough and let rest for 30 minutes.

2. Make the Filling
In a medium bowl, mix mashed potatoes, cheese, salt, and pepper until smooth. Set aside.

3. Roll and Fill
Roll dough out on a floured surface to 1/8-inch thick. Cut into 3-inch circles. Place 1 tablespoon of filling in the center of each circle. Fold over and press edges to seal tightly.

4. Cook the Pierogi
Bring a large pot of salted water to a boil. Boil pierogi in batches for 3–4 minutes or until they float. Remove with a slotted spoon.

5. Optional Pan-Fry
For extra texture, lightly brown the boiled pierogi in a nonstick skillet with a touch of olive oil or cooking spray.

6. Serve
Top with sautéed onions, a dollop of light sour cream, or fresh herbs.

Nutritional Information (Per Serving, Approximate)

Calories: 230
Carbohydrates: 32g
Fat: 6g
Protein: 8g
Fiber: 2g

Tips for Success

• Don’t Overfill: Too much filling can cause the pierogi to burst while boiling.
• Seal Well: Press edges firmly or use a fork to crimp for extra security.
• Make-Ahead Friendly: Freeze uncooked pierogi in a single layer, then store in a bag for up to 3 months.
• Use Leftover Potatoes: This recipe is great for using up simple mashed potatoes from last night’s dinner.

Why This Recipe Works

These pierogi deliver all the nostalgic comfort of a traditional family dish with fewer calories and a lighter feel. A few ingredient swaps—like light sour cream, low-fat cheese, and careful portioning—allow you to enjoy every bite while keeping your goals in mind.

Potato and Cheese Pierogi prove that comfort food doesn’t have to be heavy. With tender dough, creamy filling, and endless serving options, they’re a wholesome and heartwarming dish you’ll want to make again and again. Whether enjoyed fresh or frozen for later, these pierogi make balanced eating feel incredibly satisfying.