Pierogis (Golden, Buttery, and Stuffed with Good Decisions)

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.

Ingredients

Makes about 30 pierogis.

For the Dough:

• 3 cups (375g) all-purpose flour
• 1 tsp salt
• 1 large egg
• ¾ cup (180ml) warm water
• 2 tbsp sour cream or Greek yogurt (optional but tender)

For the Filling:

• 2 cups mashed potatoes (about 2 medium potatoes)
• 1 cup (4 oz) shredded cheddar or farmer’s cheese
• 1 small onion, finely chopped (optional, sautéed)
• Salt and pepper to taste

For Frying:

• 4 tbsp butter
• 1 onion, sliced (optional, for serving)
• Sour cream for dipping

Step-by-Step Instructions

Step 1: Make Dough

1. Mix flour and salt. Add egg, warm water, and sour cream. Knead until smooth (about 5 minutes). Cover and rest 30 minutes.

Step 2: Make Filling

1. Mix mashed potatoes, cheese, and sautéed onion (if using). Season with salt and pepper. Let cool.

Step 3: Assemble

1. Roll dough thinly (⅛ inch). Cut into 3-inch circles.
2. Place 1 tsp filling in center. Fold into half-moons. Press edges firmly with a fork.

Step 4: Boil

1. Drop pierogis into salted boiling water. Cook 2–3 minutes until they float. Drain well.

Step 5: Fry

1. In a large skillet, melt butter over medium heat. Add boiled pierogis and sliced onion (if using).
2. Fry 2–3 minutes per side until golden and crispy.

Step 6: Serve

1. 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.