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Fried Pierogi

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overhead shot of Fried Pierogi in a plate
Our fried pierogi recipe lets you make these delicious Polish dumplings right at home, featuring dough stuffed with cheesy potato goodness.
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Table of Contents
  1. Fried Pierogi Ingredients
  2. How to Make This Fried Pierogi Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Let’s be honest, there’s nothing quite like a fried pierogi. With the crispy outer dough, the cheesy, creamy filling, and traditional toppings of crispy bacon, onions, and sour cream, it’s no wonder these are a Polish staple.

a bunch of Fried Pierogi topped with bacon bits and shredded cheese

Fried Pierogi Ingredients

Fried Pierogi raw ingredients that are labeled

You’ll need:

For the Dough

  • 2 cups all-purpose flour
  • ⅔ cup sour cream
  • ¼ cup cold water
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • Flour for dusting the work surface when rolling out the dough
  • ¼ cup of water for sealing the pierogies

For the Potato Filling

  • 2 medium russet potatoes, peeled and cubed
  • 2 teaspoons kosher salt (for the water the potatoes are cooked in)
  • 2 tablespoons sour cream
  • 2 tablespoons salted sweet cream butter
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper
  • ½ cup shredded sharp cheddar cheese
  • ½ cup shredded white sharp cheddar cheese
  • 2 tablespoons extra virgin olive (for frying the pierogies)
  • 2 tablespoons salted sweet cream butter (for frying the pierogies)

For the Topping

  • 4 slices of bacon, cooked and crumbled
  • 1 medium sweet yellow onion, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • ½ cup shredded white sharp cheddar cheese
  • Sour cream (garnish)

PRO TIP:

You can use store-bought frozen pierogies or make your own fresh pierogies using our recipe for the dough and filling below.

SUBSTITUTIONS AND ADDITIONS

POTATOES: If you have leftover mashed potatoes, you can use them as the filling. Slightly heat the leftover potatoes until you can easily stir, and add the shredded cheese. Scoop and use as directed above.

CHEESE: You can substitute shredded gouda, Monterey Jack, and even mozzarella cheese for the white sharp cheddar cheese.

FILLING: You can add thinly sliced scallions to the potato filling for an added flavor.

How to Make This Fried Pierogi Recipe

For the Dough

STEP ONE: 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 kosher salt. Mix on medium speed until the ingredients are incorporated, then increase the speed to medium-high and “knead” the dough for 2 minutes. Remove the dough and wrap it tightly in plastic wrap. Chill the dough in the refrigerator for 1 hour.

OUR RECIPE DEVELOPER SAYS

If you do not have a stand mixer, you can use a wooden spoon to stir together the dough ingredients in a large bowl. When ready to knead the dough, flour your work surface and knead the dough for 2 to 3 minutes. Cover with plastic wrap and chill in the refrigerator as directed above.

flour, sour cream, water, olive oil, salt and baking powder blended together in a blender

For the Mashed Potato Filling

STEP ONE: Add the cubed potatoes to a 3 to 4-quart saucepan. Sprinkle the 2 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.

STEP TWO: Add the sour cream, butter, kosher salt, and pepper. Mash with a potato masher until all ingredients are well incorporated and smooth.

sour cream, butter, salt, and pepper mashed together in a pot

STEP THREE: Stir in the two types of shredded cheddar cheese until the cheeses are completely incorporated.

the two types of cheese on top of the mash potato mixture and then folded together in a pot

For the Onion Topping

STEP ONE: Using a 10-inch nonstick skillet, heat the 1 tablespoon of olive oil over medium-high heat. 

STEP TWO: 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.

brown onion cooked in a pan

For the Pierogi Assembly

STEP ONE: Fill a 5 to 6-quart saucepan with water. Heat on high while you assemble the pierogies.

STEP TWO: Remove the dough from the refrigerator. 

STEP THREE: Lightly dust your work surface with flour.

STEP FOUR: Using even pressure, roll the dough out to ⅛ inch thickness. Using a 3-inch round cookie cutter, cut out the dough and set the dough circles to the side until all the dough is cut. 

PRO TIP:

Gather the scraps and continue rolling out the dough so as to not waste the scraps.

dough cut using cookie cutter

STEP FIVE: Using a 1 tablespoon cookie scoop, place the potato filling in the center of the dough circle.

filling on the dough circle

STEP SIX: Dip your finger in the water and lightly trace around the edge of the dough circle.

finger dipped in water and traced around the edge of the dough circle

STEP SEVEN: Fold the pierogi 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.

dough folded over the filling to form a half a circle

STEP EIGHT: Once the water begins to boil, carefully place pierogies, in batches of 5 to 6, in the boiling water. Reduce the heat to medium-high. Boil the pierogies for 3-4 minutes until they “pop” up and float on top of the water. Remove the pierogies with a slotted spoon, and continue until all pierogies have been boiled.

PRO TIP:

Pre-boiling the pierogies before browning ensures that the dough is properly cooked. 

Pierogi placed in boiled water in a pot

STEP NINE: Over medium-high heat, add 2 tablespoons of oil and 2 tablespoons of salted sweet cream butter in a 10 to 12-inch nonstick skillet.

STEP TEN: Add the boiled pierogies to the skillet, and cook 4 to 5 minutes per side until they are golden brown. Set the cooked pierogies aside and evenly sprinkle with the shredded white cheddar cheese while still hot. Repeat for the remaining pierogies.

Pierogi boiled on a skillet

STEP ELEVEN: Once all of the pierogies are browned and topped with shredded cheese, evenly top with the caramelized onion, crumbled bacon, and a dollop of sour cream. Serve while hot.

onion, crumble bacon, and sour cream topped on top of the pierogi

How To Serve

Enjoy these homemade pan-fried pierogies with your favorite dipping sauce. The traditional way to dip pierogies is in sour cream, but you can change it up if you prefer. Add a cucumber salad or our Olive Garden salad recipe on the side.

There are so many ways to enjoy potatoes, and a few of those include scalloped potatoes and creamy mashed potatoes.

Storage

IN THE FRIDGE: Store any leftover homemade pierogies in an airtight container in the refrigerator for up to 3 days. 

IN THE FREEZER: You can freeze the uncooked pierogies for up to 2 months. Line a baking sheet with parchment paper. Lightly dust the parchment paper with flour. Line the pierogies in a single layer, and place them in the freezer for 1-2 hours.

Once the pierogies are frozen, you can place them in a Ziploc baggie in a single layer. When you are ready to cook the pierogies, you can add the frozen pierogies to the pot of boiling water and cook as instructed above.

a piece of Fried Pierogi on a fork

These amazing potato perogies are pure comfort food. The savory filling is wrapped in a soft dough that’s pan-fried into a crisp texture that everyone will love. Top with your favorite toppings such as bacon, sour cream, and onions, and you’ll have one delicious dish to enjoy. 

FREQUENTLY ASKED QUESTIONS

Can I freeze homemade pierogies?

These Polish dumplings freeze well and can be kept in a Ziploc freezer bag for up to two months.

Can I add other ingredients to the filling?

There are plenty of options to add to the pierogi filling if you’d like. Bacon, spinach, or mushrooms are a few ideas.

Can I deep fry pierogies?

While we haven’t tried it this way, I have heard that plenty of people do this with delicious results. Give it a try, and let us know how it turns out.

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overhead shot of Fried Pierogi in a plate

Fried Pierogi

5 from 1 vote
Our fried pierogi recipe lets you make these delicious Polish dumplings right at home, featuring dough stuffed with cheesy potato goodness.
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 28

Ingredients
  

Dough

  • 2 cups all-purpose flour
  • cup sour cream
  • ¼ cup cold water
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • flour, for dusting the work surface when rolling out the dough
  • ¼ cup water, for sealing the pierogies

Potato Filling

  • 2 medium russet potatoes, peeled and cubed
  • 2 teaspoons kosher salt, for the water the potatoes are cooked in
  • 2 tablespoons sour cream
  • 2 tablespoons salted sweet cream butter
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper
  • ½ cup shredded sharp cheddar cheese
  • ½ cup shredded white sharp cheddar cheese
  • 2 tablespoons extra virgin olive, for frying the Pierogies
  • 2 tablespoons salted sweet cream butter, for frying the Pierogies

Topping

  • 4 slices bacon, cooked and crumbled
  • 1 medium sweet yellow onion, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • ½ cup shredded white sharp cheddar cheese
  • sour cream, garnish

Instructions
 

Dough

  • 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 2 minutes. Remove the dough and wrap tightly in plastic wrap. Chill the dough in the refrigerator for 1 hour.

Potato Filling

  • Add the cubed potatoes to a 3 to 4-quart saucepan. Sprinkle the 2 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 2 types of shredded cheddar cheese, until the cheeses are completely incorporated.

Onion Topping

  • Using a 10-inch nonstick skillet, heat the 1 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.

Pierogi Assembly

  • Fill a 5 to 6-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 3-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 1 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 5 to 6, to the boiling water. Reduce the heat to medium-high. Boil the pierogies for 3 to 4 minutes, until they “pop” up and float. Remove the pierogies, and continue until all pierogies have been boiled.
  • Over medium-high heat, add 2 tablespoons of olive oil and 2 tablespoons of salted sweet cream butter in a 10 to 12-inch nonstick skillet.
  • Add the boiled pierogies to the skillet, and cook 4 to 5 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.

Notes

  • You can use store-bought frozen pierogies or make your own fresh pierogies using our recipe for the dough and filling below.
  • If you do not have a stand mixer, you can use a wooden spoon to stir together the dough ingredients in a large bowl. When ready to knead the dough, flour your work surface and knead the dough for 2 to 3 minutes. Cover with plastic wrap and chill in the refrigerator as directed above.
  • Gather the scraps and continue rolling out the dough so as to not waste the scraps.
  • Pre-boiling the pierogies before browning ensures that the dough is properly cooked.

Nutrition

Sodium: 327mg | Calcium: 62mg | Vitamin C: 1mg | Vitamin A: 152IU | Sugar: 1g | Fiber: 1g | Potassium: 121mg | Cholesterol: 16mg | Calories: 135kcal | Trans Fat: 1g | Monounsaturated Fat: 4g | Polyunsaturated Fat: 1g | Saturated Fat: 4g | Fat: 9g | Protein: 3g | Carbohydrates: 11g | Iron: 1mg
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