potato and gruyere pierogi
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Learn How To Make Potato And Gruyere Pierogis This Holiday Season

Photos by Nolan P. Schmidt

Who doesn’t love a good dumpling? While the Midwest is notorious for its Norwegian and German delicacies (looking at you lefse, kuchen and lutefisk), there are several other European flavors that make for great holiday dishes. The pierogi is a perfect primer for a large holiday meal, to the point that these Polish dumplings are almost impossible to stop eating.

Mezzaluna’s Joe Brunner takes the basic pierogi and heightens it by infusing gruyere with the traditional potato filling. The creamy cheese elevates the potato and makes for a bite that you cannot miss. While this recipe is relatively simple, it packs a real Polish flavor punch. If you’re looking for a holiday appetizer, look no further.

Fargo DEC20 Pierogi


  • 2 pounds all purpose flour
  • 1 whole egg
  • 1/2 tablespoon olive oil
  • 1 3/4 cup warm water
  • 1 tablespoon salt
  • 2 cups mashed potato
  • 1 cup grated gruyere cheese


• Add all ingredients to stand mixer, mix on low until combined.
• Rest dough for 15 minutes.
• To make the pierogi filling, mix together already made and cooled mashed potato, gruyere, salt and pepper.
• When dough is rested, spray a countertop with pan spray so the dough stays on the table (the opposite of flour). Roll the dough with a rolling pin until 1/16 of an inch thick.
• Take a 3-inch round cookie cutter (or a cup) and cut as many pieces out of the dough as you can.
• Take 1 tablespoon of the filling and place in the center of each ring of dough. Use your finger and wipe around the edge of the circle with some water.
• Close up the pierogi in a half-moon shape and seal by squeezing with your fingers.
• Bring a large pot of lightly salted water to a boil. Add pierogis and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

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