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 Time2

Cook Time45

Total Time2 45

Course: Side Dish

Cuisine: American

Keyword: Fried Pierogi Recipe

Servings:

Calories: 135kcal

Ingredients

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 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

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

Onion Topping

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.

Pierogi Assembly

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.

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 two to three 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