Pierogis are Poland’s greatest gift to carbs. Pillowy dough. Creamy potato and cheese filling. Pan-fried in butter until golden and crispy. Yes, they take a little work. Yes, they’re worth every minute. Make extra. Freeze half.
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.
