10 Year Cheddar Pierogis Recipe

10 Year Cheddar Pierogis Recipe


Pierogis are a traditional Polish dumplings that can be filled with various savory or sweet ingredients. In this recipe, we will make a classic potato and cheese filling, using our 10 Year Cheddar from Widmer Cheese, a family-owned company that has been making artisan cheese since 1905. This cheddar has a rich, sharp, and complex flavor that pairs perfectly with the soft and tender pierogis. To make this dish even more indulgent, we will top the pierogis a creamy bacon sauce, adding sweetness, saltiness, and crunch. This is a cozy and satisfying meal that will warm you and delight your taste buds.



For the dough:

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

For the filling:

  • 4 russet potatoes, peeled and quartered
  • 2 cups of shredded 10 Year Cheddar from Widmer Cheese
  • 2 tablespoons of butter, at room temperature
  • 1/2 teaspoon of onion powder
  • Salt and pepper, to taste

For the topping:
  • 2 cloves of garlic, minced or grated
  • 1 tablespoon of fresh rosemary, chopped
  • 4 slices of bacon, cut into small pieces
  • Sour cream, for serving


    1. To make the dough, whisk together the flour and salt in a large bowl. Make a well in the center and add the butter, yogurt, and egg. Mix with a fork until a shaggy dough forms, then knead on a lightly floured surface until smooth and elastic, about 15 minutes. Wrap the dough in plastic and let it rest for 30 minutes at room temperature.
    2. To make the filling, boil the potatoes in a large pot of salted water until fork-tender, about 20 minutes. Drain and return to the pot. Mash the potatoes with the cheese, butter, onion powder, salt, and pepper until well combined. Let the filling cool slightly before using.
    3. To make the pierogis, divide the dough into four equal pieces. Working with one piece at a time, roll it out on a lightly floured surface to a 1/8 inch thickness. Cut out 3-inch rounds using a cookie cutter or a glass. Place a heaping spoon of filling in the center of each round. Fold the dough over the filling and press the edges to seal, crimping with a fork. Repeat with the remaining dough and filling, placing the pierogis on a baking sheet lined with parchment paper. You should have about 40 pierogis.
    4. Cook the pierogis in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done.
    5. Fold the finely chopped rosemary and minced garlic into the sour cream. Use this to top the pierogis, and finish with bacon pieces on top. Enjoy!

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