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Ham and Cheese Pierogies

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Ham and Cheese Pierogies

Olivia
The Cook
4 Servings
21 Ingredients
2 Comments

Stuffed with a cheesy potato mash and bits of umami rich ham, these Ham and Cheese Pierogies are brimming with familiar flavors of comfort. Pan fried to a crispy golden brown and dusted with rosemary sea salt, these little pockets of homemade goodness are near impossible to refuse.

4 Servings
21 Ingredients
2 Comments

Ingredients

  • 1 individual Egg
  • 2 teaspoons Olive Oil #1
  • 2 teaspoons Apple Cider Vinegar
  • 1 teaspoon Sea Salt #1
  • ½ teaspoons Black Pepper #1
  • 1 teaspoon Garlic Powder
  • 1 cup Flour, Whole Wheat
  • 2 cups Flour, All-Purpose
  • ¾ cups Water, Cold
  • 2 cups peel and dice Russet Potato
  • ¾ cups dice Onion
  • 1 medium Garlic, Cloves
  • ½ cups Milk
  • ½ teaspoons Sea Salt #2
  • ½ teaspoons Black Pepper #2
  • 1 teaspoon Smoked Paprika
  • ½ cups dice Ham, Fully Cooked
  • 1 cup Cheddar Cheese, Shredded
Serving Day Ingredients
  • 4 tablespoons Olive Oil #2
  • 1 tablespoon Sea Salt #3
  • 1 tablespoon chop Rosemary, Fresh

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Stovetop

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

  • Not available.

2 Comments

Join the discussion
  1. If I didn’t want to boil them before freezing, would that still work? Also, how should I “store” the perogies between forming them & boiling them (same day)? Thanks for a great-sounding recipe that my husband is excited to taste!

    1. Yay! We hope your husband enjoys this recipe. Just out of curiosity – is there a reason you don’t want to boil before freezing? Any refrigerator safe container will be fine for storing them!

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