Contents
- 1 My First Pierogi Disaster
- 2 Why This Recipe Works
- 3 The Best Part: The Toppings
- 4 A Little Kitchen Help
- 5 Time to Get Cooking
- 6 Sharing the Meal
- 7 Ingredients:
- 8 My Golden Fried Pierogi for a Cozy Night
- 9 Three Tasty Twists to Try
- 10 How to Serve Your Perfect Pierogi
- 11 Keeping Your Pierogi Perfect
- 12 Fixing Little Kitchen Mistakes
- 13 Your Pierogi Questions Answered
- 14 Share Your Kitchen Creations
- 15 Crispy Fried Pierogi Recipe for Golden Perfection
My First Pierogi Disaster
I tried making pierogi with my grandson Leo. We used too much filling. It burst out in the boiling water. We had potato soup with dough bits! I still laugh at that.
But we tried again. Getting it just right feels so good. This matters because cooking is about trying. It is never just about the food.
Why This Recipe Works
The secret is the sour cream in the dough. It makes the dough so soft. It also makes it fry up nice and crispy.
Boiling them first is the big trick. It cooks the inside all the way. Then frying makes the outside golden. Doesn’t that sound perfect?
The Best Part: The Toppings
We fry onions until they are sweet and brown. Then we add crispy bacon and cool sour cream. Every bite is a mix of warm and cool, crispy and soft.
*Fun fact*: Pierogi are so loved in Poland. They have a big pierogi festival every year! What is your favorite topping? Do you like onions or just cheese?
A Little Kitchen Help
You do not have to make the dough. Store-bought pierogi work just fine. I use them on busy days. The frying method is what makes them great.
This matters because good food should fit your life. Some days you cook all day. Some days you need a shortcut. Both are just fine.
Time to Get Cooking
This recipe is great for a weekend project. Get someone to help you. Rolling the dough is more fun with company.
What is your favorite comfort food? Is it something your family makes? Tell me about it. I love hearing your stories.
Sharing the Meal
We always make a double batch. We freeze some for later. It is like saving a little happiness for a rainy day.
The best part is sharing them. Seeing people enjoy food you made is the best feeling. Who will you share your pierogi with?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | |
| Sour cream | ⅔ cup | For dough |
| Cold water | ¼ cup | For dough |
| Extra virgin olive oil | 2 tablespoons | For dough |
| Baking powder | 1 teaspoon | |
| Kosher salt | ½ teaspoon | For dough |
| Russet potatoes | 2 medium | Peeled and cubed |
| Sour cream | 2 tablespoons | For filling |
| Salted sweet cream butter | 2 tablespoons | For filling |
| Kosher salt | ½ teaspoon | For filling |
| Fresh cracked black pepper | ½ teaspoon | |
| Shredded sharp cheddar cheese | ½ cup | |
| Shredded white sharp cheddar cheese | ½ cup | For filling |
| Extra virgin olive oil | 2 tablespoons | For frying |
| Salted sweet cream butter | 2 tablespoons | For frying |
| Sweet yellow onion | 1 medium | Thinly sliced |
| Shredded white sharp cheddar cheese | ½ cup | For topping |
| Bacon | 4 slices | Cooked and crumbled |
| Sour cream | As needed | For garnish |
My Golden Fried Pierogi for a Cozy Night
Making pierogi dough is like a little kitchen hug. I mix the sour cream and flour together. It comes together into such a soft, smooth ball. I always chill it for an hour. This lets the dough relax, just like we all need to sometimes. While the dough rests, let’s make the filling. Boil those potatoes until they’re perfectly tender. Then we mash them with butter and sour cream. I stir in the cheddar cheese next. Doesn’t that smell amazing? This is my favorite part. Now for the fun part, assembling our little pockets. Roll the dough out nice and thin. Use a cup to cut perfect circles. A little scoop of filling goes right in the middle. (Hard-learned tip: Don’t overfill them or they might pop open while boiling!). Seal the edges with a dab of water. We give them a quick boil first. You’ll know they’re ready when they float to the top. Then comes the magic. We fry them in butter and oil. This makes them so golden and crispy. I still laugh at how fast they disappear from the plate. Top them with those lovely fried onions. Add some crumbled bacon and a dollop of cool sour cream. The mix of hot and cold is just wonderful. What’s your favorite cozy food to make? Share below! Cook Time: 45 minutes Total Time: 2 hours 45 minutes Yield: 28 pierogi Category: Dinner, AppetizerThree Tasty Twists to Try
Let’s play with the fillings a little bit. You can make so many different kinds from one dough. Breakfast Pierogi: Fill them with scrambled eggs and cheddar cheese. Sweet Berry Pierogi: Use mashed strawberries and a sprinkle of sugar. Pizza Pierogi: Try a filling of pepperoni and mozzarella cheese. Which one would you try first? Comment below!How to Serve Your Perfect Pierogi
These golden pierogi are a meal all by themselves. But I love to add a simple side salad. The fresh greens are so nice with the rich pierogi. A big bowl of apple sauce for dipping is wonderful too. For a drink, cold apple cider is my go-to. For the grown-ups, a chilled lager beer is just right. It cuts through the richness so well. Which would you choose tonight?
Keeping Your Pierogi Perfect
You can keep fried pierogi for days. Let them cool completely first. Then, place them in a single layer in the fridge. They will stay good for about three days. For the freezer, use a baking sheet. Freeze them in one layer so they do not stick. Once frozen, put them in a bag. They will keep for three months. I once froze a whole batch for my grandson’s visit. He was so happy! Reheat them in a skillet for the best crisp. A little butter makes them golden again. The oven works well for bigger batches. This matters because good food should never go to waste. Have you ever tried storing it this way? Share below!Fixing Little Kitchen Mistakes
Sometimes the dough can tear. Do not worry. Just pinch it closed or use a little extra dough. A small tear will not ruin your meal. I remember when I first started, my pierogi had many patches! If the filling leaks in the water, your seal was not tight. Make sure to press the edges well. Use that water on your finger for a good seal. This matters because a tight seal keeps all the yummy filling inside. They might not get crispy if the pan is too crowded. Give them space to breathe. Cook them in smaller batches for the best color. Which of these problems have you run into before?Your Pierogi Questions Answered
Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free flour blend. The dough might be a bit more delicate. Q: Can I make them ahead of time? A: Absolutely. Assemble them and keep them in the fridge for a few hours before cooking. Q: What other fillings can I use? A: Mashed potatoes are classic. But try sauerkraut or even a sweet cheese filling. Q: Can I double this recipe? A: You sure can. It is perfect for making a big batch to freeze for later. Q: Do I have to boil them before frying? A: Yes, this step cooks the dough. It makes the inside soft and the outside crispy. Which tip will you try first?I hope you love making these crispy pierogi. Cooking is about sharing joy and full bellies. I would love to see what you create in your kitchen. Take a picture of your golden-brown pierogi. Show me how yours turned out! Share your stories with me. Have you tried this recipe? Tag us on Pinterest! Let’s build a little community of happy cooks. Happy cooking! —Elowen Thorn.
Crispy Fried Pierogi Recipe for Golden Perfection
Description
Fried pierogi are crispy, golden pockets filled with savory goodness, perfect for dinner, parties, or a tasty snack. This quick and easy recipe delivers comfort food everyone will love in just minutes!
Ingredients
=== Dough ===
=== Potato Filling ===
=== Topping ===
Instructions
- Using a stand mixer with a dough hook attachment, add the all-purpose flour, sour cream, cold water, extra virgin olive oil, baking powder and the kosher salt. Mix on medium speed until dough is incorporated, then increase the speed to medium-high and “knead” the dough for two minutes.
- Remove the dough and wrap tightly in plastic wrap. Chill the dough in the refrigerator for 1 hour.
- Add the cubed potatoes to a three to four quart saucepan. Sprinkle the two teaspoons of kosher salt over the potatoes.
- Add enough water to cover the potatoes and boil on medium-high heat, until the potatoes are fork tender. Drain the cooked potatoes and return to the saucepan.
- Add the sour cream, butter, kosher salt and pepper. Mash with a potato masher until all ingredients are well incorporated and smooth.
- Stir in the two types of shredded cheddar cheese, until the cheeses are completely incorporated.
- Using a ten inch nonstick skillet, heat the one tablespoon of extra virgin olive oil over medium-high heat.
- Add the thinly sliced onions to the skillet, and stir often until the onions are browned and tender. Remove from the skillet and set aside until the pierogies are ready to be served.
- Fill a five to six quart saucepan with water. Heat on high while you assemble the pierogies.
- Remove the dough from the refrigerator.
- Lightly dust your work surface with flour.
- Using even pressure, roll the dough out to ⅛ inch thickness. Using a three inch round cookie cutter, cut out the dough and set the dough circles to the side until all the dough is cut.
- You can gather the scraps and continue rolling out the dough so as to not waste the scraps.
- Using a one tablespoon cookie scoop, place the potato filling in the center of the dough circle.
- Dip your finger in the water and lightly trace around the edge of the dough circle.
- Fold the dough over the filling to form a semi-circle. Press the edges together to seal the pierogies. Set it aside and continue until all dough circles are filled.
- Once the water begins to boil, carefully add the pierogies, in batches of five to six, to the boiling water. Reduce the heat to medium-high. Boil the pierogies for three to four minutes, until they “pop” up and float.
- Remove the pierogies, and continue until all pierogies have been boiled.
- Over medium-high heat, add two tablespoons of olive oil and two tablespoons of salted sweet cream butter in a 10 to 12-inch nonstick skillet.
- Add the boiled pierogies to the skillet, and cook four to five minutes per side, until they are golden. Set the cooked pierogies aside, and evenly sprinkle with the shredded white cheddar cheese, while still hot.
- Repeat for the remaining pierogies.
- Once all of the pierogies are browned and topped with shredded cheese, evenly top with the caramelized onion, crumbled bacon, and sour cream. Serve while hot.
- You can use store-bought frozen pierogies or make your own fresh pierogies using our recipe for the dough and filling below.
Notes
- For added flavor, top with spicy Sriracha mayo, mango salsa, or use marinated tofu for a vegetarian option.
Pierogi, Fried, Potato, Cheese, Comfort Food