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
- In a bowl, mix flour and salt. Add egg, sour cream, and melted butter.
- Mix until a soft dough forms. Knead for 2-3 minutes. Wrap and rest for 30 minutes.
Step 2: Make the Filling
- Mix mashed potatoes, cheddar, cream cheese, salt, and pepper until smooth.
Step 3: Fill the Pierogis
- Roll dough to ⅛-inch thick. Cut 3-inch circles.
- Place 1 teaspoon of filling in the center of each circle.
- Fold over and pinch edges to seal. Press with a fork.
Step 4: Boil
- Drop pierogis into salted boiling water. Cook 3-4 minutes until they float.
- Remove with a slotted spoon and let drain.
Step 5: Pan-Fry
- In a skillet, melt butter over medium heat. Add diced onion and cook until soft.
- Add boiled pierogis. Fry 2-3 minutes per side until golden and crispy.
Step 6: Serve
- 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.
