Description
Classic potato pierogi filled with buttery mashed potatoes, boiled to tender perfection, then pan-fried for a crispy finish. A traditional Eastern European comfort dish made with love.
Ingredients
All-Purpose Flour
Egg
Sour Cream
Butter
Salt
Starchy Potatoes (Russets or Yukon Golds)
Milk or Cream
Black Pepper
Onion (optional)
Oil or Butter for Frying
Fresh Herbs or Green Onions (for garnish)
Sesame Seeds (optional)
Instructions
1. Make the dough by mixing flour, salt, egg, sour cream, and butter. Knead until smooth and rest 30 minutes.
2. Boil and mash potatoes with butter, milk or cream, salt, and pepper. Stir in sautéed onions or cheese if using. Let cool.
3. Roll out the dough to 1/8-inch thick. Cut into 3-inch circles.
4. Add a tablespoon of filling to each circle. Fold and pinch edges to seal. Crimp with a fork if desired.
5. Boil pierogi in salted water until they float, about 3–5 minutes. Remove and drain.
6. Pan-fry in butter or oil until both sides are golden and crispy.
7. Serve hot with toppings like sour cream, chives, or caramelized onions.
Notes
These pierogi can be made in large batches and frozen for later.
To freeze, place uncooked pierogi in a single layer on a tray. Freeze until solid, then store in bags for up to 3 months.
Boil directly from frozen when ready to cook.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiled, Pan-Fried
- Cuisine: Eastern European
Nutrition
- Serving Size: 4 pierogi
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
Keywords: pierogi, dumplings, potato recipe, comfort food