Pierogis (The Coziest Dumpling You’ll Ever Meet)

Pierogis are what dumplings dream of becoming.

These Polish beauties are soft, buttery, and stuffed with the dreamiest potato-cheese filling. Pan-fry them with onions until crispy and golden. Then dip in sour cream. Then make more because these will disappear.

Ingredients

Makes about 24 pierogis.

For the Dough:

• 2 cups (260g) all-purpose flour
• ½ teaspoon salt
• 1 large egg
• ½ cup (120ml) sour cream
• 2 tablespoons melted butter

For the Filling:

• 2 cups mashed potatoes (about 2 medium potatoes)
• ½ cup shredded cheddar cheese
• ¼ cup cream cheese
• Salt and pepper to taste

For Frying:

• 4 tablespoons butter
• 1 large onion, diced
• Sour cream for serving

Step-by-Step Instructions

Step 1: Make the Dough

1. In a bowl, mix flour and salt. Add egg, sour cream, and melted butter.
2. Mix until a soft dough forms. Knead for 2-3 minutes. Wrap and rest for 30 minutes.

Step 2: Make the Filling

1. Mix mashed potatoes, cheddar, cream cheese, salt, and pepper until smooth.

Step 3: Fill the Pierogis

1. Roll dough to ⅛-inch thick. Cut 3-inch circles.
2. Place 1 teaspoon of filling in the center of each circle.
3. Fold over and pinch edges to seal. Press with a fork.

Step 4: Boil

1. Drop pierogis into salted boiling water. Cook 3-4 minutes until they float.
2. Remove with a slotted spoon and let drain.

Step 5: Pan-Fry

1. In a skillet, melt butter over medium heat. Add diced onion and cook until soft.
2. Add boiled pierogis. Fry 2-3 minutes per side until golden and crispy.

Step 6: Serve

1. Serve hot with a big dollop of sour cream.

Summary

Prep Time: 45 minutes (including rest) | Cook Time: 15 minutes

Total Time: 1 hour

Yield: 24 pierogis

Difficulty: Medium (lots of assembly, but worth it)

Storage Notes

Fridge (boiled, unfried): Keeps 3 days. Pan-fry when ready.

Freezer (raw, unboiled): Freeze on a tray, then bag. Boil from frozen – add 1-2 minutes.

Freezer (fully cooked): Freeze up to 2 months. Reheat in skillet with butter from frozen.