Pierogis are Poland’s greatest gift to carbs. Pillowy dough wrapped around creamy potato and cheese, then pan-fried in butter until golden and crispy. Yes, they take a little work. Yes, they’re worth every minute. Make a double batch. Freeze half. Thank yourself later.
Makes about 30 pierogis.
Step-by-Step Instructions
Make Dough
Mix flour and salt. Add egg, warm water, and sour cream. Knead until smooth (about 5 minutes). Cover and rest 30 minutes.
Make Filling
Mix mashed potatoes, cheese, and sautéed onion (if using). Season with salt and pepper. Let cool.
Assemble
Roll dough thinly (⅛ inch). Cut into 3-inch circles.
Place 1 tsp filling in center. Fold into half-moons. Press edges firmly with a fork.
Boil
Drop pierogis into salted boiling water. Cook 2–3 minutes until they float. Drain well.
Fry
In a large skillet, melt butter over medium heat. Add boiled pierogis and sliced onion (if using).
Fry 2–3 minutes per side until golden and crispy.
Serve
Serve hot with sour cream. Prepare to fall in love.
Summary
Prep Time: 45 min | Cook Time: 15 min | Total: 1 hour
Yield: 30 pierogis | Difficulty: Medium
Storage Notes
Fridge (boiled only): 3 days. Fry before serving. Freezer (uncooked): Freeze on a tray, then bag. Cook from frozen (boil +2 minutes). Best make-ahead dumpling ever.
