Cheddar Cheese Pierogis with Creamy Sage Butter

Few things are as satisfying as biting into a warm, cheesy pierogi — especially when it’s smothered in a silky, herb-infused butter sauce. These homemade cheddar cheese pierogi are a nostalgic favorite made even more indulgent with a creamy sage butter sauce that coats every bite in richness and aroma.

This recipe is decadent yet simple — a perfect fall or winter dinner that can be prepped in advance and served hot from the pan.

Why You’ll Love This Recipe:

Classic homemade pierogi with a cheesy, melty filling

1. Buttery sage sauce with a touch of cream for elegance

2. Comfort food meets restaurant-worthy flavor

3. Great for make-ahead meals or dinner parties

4. Can be boiled and pan-seared for texture

Final Thoughts:

This Cheddar Pierogi with Creamy Sage Butter Sauce is comfort food done right — soft, golden pillows filled with melty cheese, bathed in fragrant, buttery sage cream. Whether you’re making them fresh for a cozy dinner or freezing a batch for a rainy day, this recipe brings together tradition and indulgence in the best way.

Yield: 4 servings

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Cheddar Cheese Pierogis with Creamy Sage Butter

Prep time: 45 MinCook time: 15 MinTotal time: 1 Hour

Few things are as satisfying as biting into a warm, cheesy pierogi — especially when it’s smothered in a silky, herb-infused butter sauce. These homemade cheddar cheese pierogi are a nostalgic favorite made even more indulgent with a creamy sage butter sauce that coats every bite in richness and aroma.

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Ingredients

For the Dough

• 2 cups all-purpose flour
• 1 large egg
• ½ cup sour cream
• 2 tbsp butter, melted
• ½ tsp salt

For the Filling

• 1 ½ cups shredded sharp cheddar cheese
• ½ cup mashed potatoes (optional, for creamier texture)
• Salt & pepper, to taste

For the Creamy Sage Butter Sauce

• 4 tbsp unsalted butter
• 1 clove garlic, minced
• 6–8 fresh sage leaves
• ¼ cup heavy cream
• Salt and black pepper, to taste
• Optional: squeeze of lemon juice or sprinkle of Parmesan

Instructions

1. In a large bowl, mix together the flour and salt. In a separate bowl, whisk the egg, sour cream, and melted butter. Combine wet and dry ingredients until a shaggy dough forms. Knead on a lightly floured surface for about 5–7 minutes, until smooth and elastic. Wrap and rest at room temperature for 30 minutes.
2. Combine shredded cheddar with mashed potatoes (if using), and season with salt and pepper. The potatoes help bind and soften the cheese for a meltier center.
3. Roll out the dough to about ⅛ inch thick. Cut into circles using a cookie cutter or glass (about 3 inches). Place 1 tsp of filling in the center of each round. Fold into a half-moon and pinch the edges tightly to seal.
4. Bring a large pot of salted water to a boil. Boil pierogi in batches until they float (2–3 minutes), then cook 1 more minute. Optionally, pan-sear them in butter for crispy edges.
5. In a large skillet, melt butter over medium heat. Add sage leaves and garlic; cook until butter foams and turns slightly golden, and sage is crispy (about 2–3 minutes). Stir in cream and reduce heat to low. Let simmer for 1–2 minutes. Season with salt, pepper, and a squeeze of lemon (if using).
6. Add cooked pierogi to the pan with the sauce and gently toss to coat. Plate with extra sauce spooned over top, and garnish with extra sage, black pepper, or Parmesan.

Notes

Make ahead: Freeze uncooked pierogi in a single layer on a tray, then store in freezer bags for up to 3 months. Boil straight from frozen.

Add protein: Stir in crispy pancetta or bacon to the sauce for a savory boost.

No sour cream? Sub plain Greek yogurt or mix 1 tbsp lemon juice into ½ cup milk for a similar texture.

Serving idea: Pair with a bitter greens salad for balance.

Nutrition Facts

Calories

701

Carbs

56 g

Cholesterol

168 mg

Fat

44 g

Fiber

2 g

Net carbs

53 g

Protein

20 g

Sat. Fat

26 g

Sodium

746 mg

Sugar

2 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.