{"id":2031,"date":"2026-06-13T20:12:12","date_gmt":"2026-06-13T20:12:12","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/softboilstories\/?p=2031"},"modified":"2026-06-13T20:12:12","modified_gmt":"2026-06-13T20:12:12","slug":"pierogis-the-coziest-dumpling-youll-ever-meet","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/softboilstories\/2026\/06\/13\/pierogis-the-coziest-dumpling-youll-ever-meet\/","title":{"rendered":"Pierogis (The Coziest Dumpling You’ll Ever Meet)"},"content":{"rendered":"\n
Pierogis are what dumplings dream of becoming.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Ingredients<\/h2>\n\n\n\n<\/figure>\n\n\n\n
Makes about 24 pierogis.<\/em><\/p>\n\n\n\n
For the Dough:<\/h3>\n\n\n\n
\n
2 cups (260g) all-purpose flour<\/li>\n\n\n\n
\u00bd teaspoon salt<\/li>\n\n\n\n
1 large egg<\/li>\n\n\n\n
\u00bd cup (120ml) sour cream<\/li>\n\n\n\n
2 tablespoons melted butter<\/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
\u00bd cup shredded cheddar cheese<\/li>\n\n\n\n
\u00bc cup cream cheese<\/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 tablespoons butter<\/li>\n\n\n\n
1 large onion, diced<\/li>\n\n\n\n
Sour cream for serving<\/li>\n<\/ul>\n\n\n\n
Step-by-Step Instructions<\/h2>\n\n\n\n
Step 1: Make the Dough<\/h3>\n\n\n\n\n
In a bowl, mix flour and salt. Add egg, sour cream, and melted butter.<\/li>\n\n\n\n
Mix until a soft dough forms. Knead for 2-3 minutes. Wrap and rest for 30 minutes.<\/li>\n<\/ol>\n\n\n\n
Step 2: Make the Filling<\/h3>\n\n\n\n\n
Mix mashed potatoes, cheddar, cream cheese, salt, and pepper until smooth.<\/li>\n<\/ol>\n\n\n\n
Step 3: Fill the Pierogis<\/h3>\n\n\n\n\n
Roll dough to \u215b-inch thick. Cut 3-inch circles.<\/li>\n\n\n\n
Place 1 teaspoon of filling in the center of each circle.<\/li>\n\n\n\n
Fold over and pinch edges to seal. Press with a fork.<\/li>\n<\/ol>\n\n\n\n<\/figure>\n\n\n\n
Step 4: Boil<\/h3>\n\n\n\n\n
Drop pierogis into salted boiling water. Cook 3-4 minutes until they float.<\/li>\n\n\n\n
Remove with a slotted spoon and let drain.<\/li>\n<\/ol>\n\n\n\n
Step 5: Pan-Fry<\/h3>\n\n\n\n\n
In a skillet, melt butter over medium heat. Add diced onion and cook until soft.<\/li>\n\n\n\n
Add boiled pierogis. Fry 2-3 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 a big dollop of sour cream.<\/li>\n<\/ol>\n\n\n\n
Difficulty:<\/strong> Medium (lots of assembly, but worth it)<\/p>\n\n\n\n
Storage Notes<\/h2>\n\n\n\n
Fridge (boiled, unfried):<\/strong> Keeps 3 days. Pan-fry when ready.<\/p>\n\n\n\n
Freezer (raw, unboiled):<\/strong> Freeze on a tray, then bag. Boil from frozen \u2013 add 1-2 minutes.<\/p>\n\n\n\n
Freezer (fully cooked):<\/strong> Freeze up to 2 months. Reheat in skillet with butter from frozen.<\/p>\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
Soft, pillowy dough stuffed with creamy mashed potatoes and cheese. Pan-fried with butter and onions until golden. Serve with sour cream and prepare to fall in love.<\/p>\n","protected":false},"author":1,"featured_media":2719,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[378,1675,1672,1671,1670,1673,1674],"class_list":["post-2031","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-quick_meals","tag-comfort-food","tag-eastern-european-food","tag-fried-dumplings","tag-homemade-pierogis","tag-pierogi-recipe","tag-polish-pierogis","tag-potato-and-cheese-pierogi"],"yoast_head":"\n
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