{"id":37,"date":"2026-05-20T12:46:50","date_gmt":"2026-05-20T12:46:50","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/forkedpages\/?p=37"},"modified":"2026-05-20T12:46:51","modified_gmt":"2026-05-20T12:46:51","slug":"pierogis-golden-buttery-and-stuffed-with-good-decisions","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/forkedpages\/2026\/05\/20\/pierogis-golden-buttery-and-stuffed-with-good-decisions\/","title":{"rendered":"Pierogis (Golden, Buttery, and Stuffed with Good Decisions)"},"content":{"rendered":"\n
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.<\/p>\n\n\n\n
Ingredients<\/h2>\n\n\n\n<\/figure>\n\n\n\n
Makes about 30 pierogis.<\/em><\/p>\n\n\n\n
For the Dough:<\/h3>\n\n\n\n
\n
3 cups (375g) all-purpose flour<\/li>\n\n\n\n
1 tsp salt<\/li>\n\n\n\n
1 large egg<\/li>\n\n\n\n
\u00be cup (180ml) warm water<\/li>\n\n\n\n
2 tbsp sour cream or Greek yogurt (optional but tender)<\/li>\n<\/ul>\n\n\n\n
For the Filling:<\/h3>\n\n\n\n
\n
2 cups mashed potatoes (about 2 medium potatoes)<\/li>\n\n\n\n
1 cup (4 oz) shredded cheddar or farmer’s cheese<\/li>\n\n\n\n
1 small onion, finely chopped (optional, saut\u00e9ed)<\/li>\n\n\n\n
Salt and pepper to taste<\/li>\n<\/ul>\n\n\n\n
For Frying:<\/h3>\n\n\n\n
\n
4 tbsp butter<\/li>\n\n\n\n
1 onion, sliced (optional, for serving)<\/li>\n\n\n\n
Sour cream for dipping<\/li>\n<\/ul>\n\n\n\n
Step-by-Step Instructions<\/h2>\n\n\n\n
Step 1: Make Dough<\/h3>\n\n\n\n\n
Mix flour and salt. Add egg, warm water, and sour cream. Knead until smooth (about 5 minutes). Cover and rest 30 minutes.<\/li>\n<\/ol>\n\n\n\n
Step 2: Make Filling<\/h3>\n\n\n\n\n
Mix mashed potatoes, cheese, and saut\u00e9ed onion (if using). Season with salt and pepper. Let cool.<\/li>\n<\/ol>\n\n\n\n
Step 3: Assemble<\/h3>\n\n\n\n\n
Roll dough thinly (\u215b inch). Cut into 3-inch circles.<\/li>\n\n\n\n
Place 1 tsp filling in center. Fold into half-moons. Press edges firmly with a fork.<\/li>\n<\/ol>\n\n\n\n
Step 4: Boil<\/h3>\n\n\n\n\n
Drop pierogis into salted boiling water. Cook 2\u20133 minutes until they float. Drain well.<\/li>\n<\/ol>\n\n\n\n
Step 5: Fry<\/h3>\n\n\n\n\n
In a large skillet, melt butter over medium heat. Add boiled pierogis and sliced onion (if using).<\/li>\n\n\n\n
Fry 2\u20133 minutes per side until golden and crispy.<\/li>\n<\/ol>\n\n\n\n
Step 6: Serve<\/h3>\n\n\n\n\n
Serve hot with sour cream. Prepare to fall in love.<\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n
Summary<\/h2>\n\n\n\n
Prep Time:<\/strong> 45 min | Cook Time:<\/strong> 15 min | Total:<\/strong> 1 hour<\/p>\n\n\n\n
Fridge (boiled only):<\/strong> 3 days. Fry before serving. Freezer (uncooked):<\/strong> Freeze on a tray, then bag. Cook from frozen (boil +2 minutes). Best make-ahead dumpling ever.<\/p>\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
Soft dough\u5305\u88f9\u7740 creamy potato and cheese,\u7136\u540e fried in butter until golden and crispy. Polish comfort food that’ll make you forget every other dumpling.<\/p>\n","protected":false},"author":1,"featured_media":60,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[42,41,37,38,36,39,40],"class_list":["post-37","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-quick_meals","tag-comfort-food","tag-eastern-european-recipe","tag-fried-pierogis","tag-homemade-pierogis","tag-pierogi-recipe","tag-polish-dumplings","tag-potato-and-cheese-pierogi"],"yoast_head":"\n
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