• 2 large potatoes(8 oz.) scrubbed
  • 2 cups water
  • 1/4 lb. farmer cheese
  • 1 tablespoon butter
  • 1 onion, peeled, ends removed, finely chopped
  • Salt and pepper to taste
  • Dash or two of paprika, to taste


Cook potatoes in water over high heat 20 to 30 minutes or until tender. Remove from water and peel under cold running water. Mash potaotes in medium mixing bowl. Add farmer cheese and mix to combine. In a large skillet, melt butter over medium heat and lightly brown onion. Add to potato mixture. Add salt and pepper to taste. Stir in paprika. Makes 1 1/2 cups. Use 2 teaspoons filling per pierogi.

Makes 36 pierogi.

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Submitted 6/13/05.
Source: Detroit Free Press
Submitted By: Linda Wilson
Pierogi Cheese and Potato Filling