Potato Cheddar & Basil Pierogies

Potato Cheddar & Basil Pierogies


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


Yields or Serves:  

[Total: 2   Average: 5/5]

These Polish dumplings are delicious and really not difficult to make. You can fill them with pretty much anything you want, but this version is vegetarian. Serve with a side of applesauce or sour cream for dipping. 


  • 1/2 Pound Yukon Gold Potatoes (Peeled & Cut Into Quarters)
  • 1/4 Cup Shredded Cheddar Cheese
  • 1/4 Cup Fresh Basil Leaves (Finely Chopped)
  • 1/2 Cup Plain Greek Yogurt
  • 2 Tablespoons Butter (Softened & Divided)
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1 Large Egg (Beaten With 1 Teaspoon Water)
  • 32 Wonton Wraps
  • 1 Tablespoon Olive Oil
  • 1/2 Cup Applesauce or Sour Cream (Optional)
  1. In a medium-size saucepan place potato quarters. Cover with enough water to cover by 1 inch. Bring to boil over a medium-high heat. Cook for 15 minutes until tender.
  2. Remove from heat and drain well. Transfer to medium-size bowl and mash with cheese, yogurt, 1 tablespoon butter, kosher salt, and pepper until smooth. Add chopped basil and stir to combine.
  3. Bring large-size pot of water to a boil. Working with a few wonton wraps 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 wraps and filling. Cook in batches in boiling water for 2 minutes or until pierogies float.
  4. Remove from water and transfer to plate. In large-size skillet heat remaining 1 tablespoon butter and olive oil over a medium-high heat. Transfer half of cooked pierogies to skillet and sauté 2 to 4 minutes until golden on each side. Repeat with remaining pierogies.
  5. Transfer to serving platter. Serve with side of applesauce or sour cream for dipping.
  6. Makes 32 pierogies.
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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