Mustardy Potato Pierogies

Get ready to elevate comfort food with these irresistible Mustardy Potato Pierogies—pillowy dumplings filled with a velvety blend of mashed russet potatoes, sharp cheddar cheese, and bold Dijon mustard. This homemade recipe walks you through crafting tender, golden dough from scratch, which encases the savory filling perfectly. Whether boiled for a traditional approach or pan-fried for a crispy twist, these pierogies deliver rich, tangy flavors in every bite. Garnished with fresh herbs, they make a satisfying main dish or unforgettable party appetizer. Perfect for fans of Eastern European cuisine, this recipe combines classic techniques with a zesty upgrade that’s sure to impress.

Nutriscore Rating: 62/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 6

Ingredients

• 3 cups All-purpose flour
• 1 teaspoon Salt
• 1 large Egg
• 0.5 cup Sour cream
• 4 tablespoons Unsalted butter (melted)
• 1.5 pounds Russet potatoes (peeled and cubed)
• 3 tablespoons Unsalted butter for filling
• 2 tablespoons Dijon mustard
• 1 cup Sharp cheddar cheese (shredded)
• 0.5 teaspoon Black pepper
• 2 tablespoons Vegetable oil or butter (for frying, optional)
• 2 tablespoons Chopped fresh herbs (optional garnish)

Directions

Step 1

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the egg, sour cream, and melted butter.

Step 2

Mix the ingredients together with a fork or your hands until a dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.

Step 3

While the dough rests, prepare the filling. Bring a pot of salted water to boil and cook the potatoes until tender, about 12-15 minutes. Drain well.

Step 4

In a large bowl, mash the potatoes with 3 tablespoons of butter, Dijon mustard, and shredded sharp cheddar cheese. Season with black pepper and mix until smooth. Let the mixture cool completely.

Step 5

Divide the rested dough into two portions. Roll out each portion on a floured surface to about 1/8-inch thick.

Step 6

Using a round cutter (about 3-4 inches in diameter), cut out circles from the dough. Gather scraps, re-roll, and cut more circles.

Step 7

Place a teaspoon of the potato filling onto the center of each circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges firmly to seal, using a fork for extra security if desired.

Step 8

Bring a large pot of salted water to boil. Add the pierogies in batches and cook for about 3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

Step 9

Optional: Heat vegetable oil or butter in a skillet over medium heat. Fry the boiled pierogies until golden brown and crispy on both sides, about 2-3 minutes per side.

Step 10

Serve warm, garnished with chopped fresh herbs if desired.

Nutrition Facts

Serving size	1492.9 grams (1492.9g)

Amount per serving	% Daily Value*
Calories	3596

Total Fat 185.40g	238%
Saturated Fat 96.90g	485%
Polyunsaturated Fat 2.00g
Cholesterol 614mg	205%
Sodium 3993mg	174%
Total Carbohydrate 405.80g	148%
Dietary Fiber 19.70g	70%
Total Sugars 14.10g
Protein 89.80g	180%

Vitamin D 99IU	494%
Calcium 1149mg	88%
Iron 23mg	125%
Potassium 3434mg	73%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.7%

Protein: 9.8%

Carbs: 44.5%