Kasia’s Potato and Cheddar Pierogi is one of our newer and better selling items. The dumplings are filled with freshly whipped Idaho potatoes and freshly grated cheddar cheese. It’s a great flavor combination that appeals to both adults and children. Garnish Kasia’s Potato and Cheddar Pierogi with sauteed onions and melted butter or a dab of sour cream.


For Best Quality
Let pierogi thaw. Place in a skillet with melted butter and 3 to 4 tbsp. of water on low heat and turn occasionally to brown evenly on both sides.
IMPORTANT: High heat toughens the dough.

To Boil
Heat 3-4 qrts of water in a pot to slow boil. Add a tsp. of salt, if desired. Place pierogi in boiling water, uncovered for 2 to 3 minutes or until rise to the top. Stir occasionally, drain. Do not overcook.
IMPORTANT: Overcooking decreases quality.

Place pierogies on the grill with foil, or in aluminum trays. Pat with butter, or oil. Add your favorite grilled vegetables, bacon bits, and spices.

Preparation Time 5 Minutes
Total Time 20 Minutes

  • 2 Package of thawed Kasia’s Pierogi
  • Olive oil
  • 1 cup chopped tomato
  • 1/4 small red onion, thinly sliced
  • 1 medium jalapeño, seeded and thinly sliced
  • Salt and freshly ground pepper
  • 1 pound large shiitake mushrooms, stems discarded
  • 1/4 cup thinly sliced scallions
  • 1 cup sour cream
  1. Light a grill. Arrange the potato pierogi on a large baking sheet and brush generously with olive oil. In a small bowl, mix the chopped tomato with the sliced onion and jalapeño. Season with salt and pepper.
  2. Brush the shiitake mushroom caps with olive oil and season with salt and pepper. Grill the mushroom caps over a medium-hot fire until tender and nicely browned, about 4 minutes per side. Thinly slice the mushrooms and
    transfer to a bowl. Toss the mushrooms with the scallions.
  3. Grill the pierogi over a medium-hot fire until they are browned and crisp, about 2 minutes per side. Transfer the pierogis to a large platter and spread with the sour cream. Spoon the mushroom topping over half of the pierogi and spoon the tomato salsa over the rest. Serve hot.

Preperation Time 10 Minutes
Total Time 60 Minutes

  • 1 package of thawed Kasia’s pierogi
  • 1 ½ lbs of boneless skinless chicken breast
  • 24 oz of store bought gravy
  • 1 package frozen mixed vegetables
  • salt and pepper
  • 3 oz of french-friend onions
  • ¼ cup of cheddar cheese
  1. Pre-heat oven to 350º F.
  2. Cut chicken breast into small pieces.
  3. In a large bowl, mix the chicken chunks, gravy, Kasia’s Pierogi, frozen vegetables and salt and pepper.
  4. Put mixture into a 13” x 9” baking dish.
  5. Cover with foil and bake for 50 minutes
  6. Take out of the oven, uncover and top with the French-fried onions and cheese. Bake uncovered for 5 more minutes until onions are golden brown and the cheese has melted.

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