Golden Fried Pierogi Delights

My First Golden Bite

I remember my first hot pierogi. It was at my grandma’s house. The crispy outside gave way to soft potato. The cheese was warm and gooey. I was hooked for life.

Ever wondered how you could turn simple ingredients into pure comfort? This recipe does just that. It brings people together around the table. The smell alone will make your kitchen feel like home. That is a feeling worth creating.

A Kitchen Lesson Learned

My first time making them was messy. I did not seal the edges well enough. A few pierogi opened up in the boiling water. I was so disappointed. But they still tasted amazing.

That mess taught me a great lesson. Home cooking is not about being perfect. It is about the love you put in. A imperfect pierogi made by you is still a gift. What was your last happy kitchen mistake?

Why This Dish Shines

Two things make these pierogi special. First, the mix of crispy outside and soft inside. Second, the salty bacon with sweet onion. It is a perfect balance.

Using both cheddars adds a rich, deep flavor. The sour cream topping adds a cool, creamy finish. Every bite is a little adventure.

Which flavor combo surprises you most? Is it the cheese or the bacon? Tell me your favorite part.

A Pocket of History

Pierogi are a classic dish from Eastern Europe. They are especially loved in Poland and Ukraine. Families often make them for holidays and big events.

They can be filled with many things. Common fillings are potato, cheese, meat, or fruit. Each family has its own special recipe.

*Did you know pierogi are considered the national dish of Poland?* They have been made for centuries. Will you try making your own family version?

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	2 cups
Sour cream	⅔ cup
Cold water	¼ cup
Extra virgin olive oil	2 tablespoons
Baking powder	1 teaspoon
Kosher salt	½ teaspoon
Flour	As needed	For dusting the work surface
Water	¼ cup	For sealing the pierogies
Russet potatoes	2 medium	Peeled and cubed
Kosher salt	2 teaspoons	For the potato water
Sour cream	2 tablespoons
Salted sweet cream butter	2 tablespoons
Kosher salt	½ teaspoon
Fresh cracked black pepper	½ teaspoon
Shredded sharp cheddar cheese	½ cup
Shredded white sharp cheddar cheese	½ cup
Extra virgin olive oil	2 tablespoons	For frying
Salted sweet cream butter	2 tablespoons	For frying
Extra virgin olive oil	1 tablespoon
Sweet yellow onion	1 medium	Thinly sliced
Shredded white sharp cheddar cheese	½ cup
Bacon	4 slices	Cooked and crumbled
Sour cream	As needed	For garnish

Making Your Pierogi Dough and Filling

Step 1 Make the dough first. Mix all dough ingredients in a stand mixer. Let it knead for two full minutes. Then wrap the dough and chill it for one hour. Step 2 Now make the potato filling. Boil your peeled and cubed potatoes until tender. Drain them and return to the hot pot. Mash them with sour cream, butter, salt, and pepper. Step 3 Stir the shredded cheeses into the warm potatoes. (A hard-learned tip: Let the filling cool a bit first. This prevents the dough from getting soggy later). Mix until everything is smooth and combined. What is the secret to a non-soggy pierogi filling? Share below! Cook Time: 45 minutes Total Time: 2 hours 45 minutes Yield: 28 pierogies Category: Dinner, Appetizer, Comfort Food

Assembling and Cooking Your Pierogi

Step 4 Roll your chilled dough very thin. Use a round cutter to make circles. Place a scoop of filling in each circle’s center. Wet the edges and fold them over to seal. Step 5 Boil the pierogies in batches until they float. This only takes a few minutes. Then, fry them in butter and oil. Cook until each side is golden brown and crispy. Step 6 Top them while they are still hot. Sprinkle with extra cheese so it melts. Add the caramelized onions and crumbled bacon. Finish with a cool dollop of sour cream.

Creative Twists on a Classic Recipe

Savory Spinach and Feta Swap the potato for sautéed spinach and tangy feta cheese. A delicious Greek-inspired twist. Spicy Buffalo Chicken Use shredded chicken mixed with buffalo sauce. Add some blue cheese for a real kick. Sweet Berry Dessert Fill them with sweetened ricotta and berry jam. Dust with powdered sugar for a treat. Which creative twist would you try first? Let me know in the comments!

Serving Your Golden Pierogi Delights

Serve these as a main dish or a party appetizer. They pair well with a simple green salad. A side of applesauce is also a classic choice. For drinks, try a cold lager beer. A crisp cider also works wonderfully. Non-alcoholic? I love them with iced tea or sparkling lemonade. Which would you choose tonight: beer, cider, or lemonade?

Keeping Your Pierogi Perfect

Let your fried pierogi cool completely first. Store them in the fridge for up to three days. For longer storage, freeze them on a baking sheet. Then, move them to a freezer bag. They will keep for three months. Reheat in a skillet for the best crispy texture. A toaster oven works well too. The microwave makes them soft. I always make a double batch for the freezer. It saves so much time on busy nights. What is your favorite quick weeknight meal?

Pierogi Troubleshooting Tips

Is your dough tearing? Just patch it with a tiny piece of dough. Seal the edges well with water to prevent leaks. If the filling squirts out, you did not seal it tight enough. Are they sticking to the pan? Make sure your oil is hot before adding them. This creates a non-stick surface. Do they taste bland? Do not be shy with the salt and pepper in the filling. Seasoning each layer matters for great flavor.

Your Pierogi Questions Answered

Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free flour blend. The texture might be slightly different but still tasty.

Q: Can I prepare them ahead of time? A: Absolutely. Assemble and boil them. Then freeze. Fry them straight from the freezer.

Q: What other fillings can I use? A: Try sauerkraut and mushroom or a sweet cheese filling. Get creative with what you love.

Q: Can I double this recipe? A: Of course. This recipe scales up very well for a crowd. Just work in batches.

Q: What if I don’t have a stand mixer? A: No problem. Mix by hand in a big bowl. Then knead the dough on your counter.

Share Your Kitchen Success

I hope you love this cozy recipe. It is a real crowd-pleaser. My grandkids always ask for seconds. Show me your golden pierogi creations. Tag Savory Discovery on Pinterest. I would love to see your photos. Happy cooking! —Elowen Thorn.