Fried Pierogies

This quick and easy recipe walks you through step-by-step photos, simple directions, and all the tricks you need. You'll also find pro tips and must-read FAQs to help you get perfect pan-fried pierogies every time!

This recipe stands out with its quick prep, bold flavors, and endless topping options. Pair them with sour cream or onions, and everyone will come back for seconds!

Add Extra Cheese to the Filling
Stir in more cheddar, gouda, or even shredded mozzarella for extra gooey goodness.

Use Chopped Fresh Herbs (Parsley, Chives, Thyme)
Fold herbs into the filling or sprinkle on top for a pop of color and flavor.

Garlic or Onion Powder / Fresh Minced Garlic
Add to the sauté step or into the filling for extra savory depth.

Sautéed Mushrooms
Add mushrooms into the pan when frying for an earthy, umami-rich addition.

Pierogi Topping Ideas

• Sour Cream – A classic. Cool, creamy, and tangy—perfect balance for rich pierogies.
• Shredded Cheese – Sprinkle hot pierogies with extra sharp cheddar, mozzarella, or white cheddar.
• Fresh Herbs (Chopped Chives or Parsley) – Lends a fresh, vibrant finish.
• Sautéed Mushrooms – A hearty, flavorful add-on to mix mushrooms in during the pan frying.
• Optional Heat – Try a drizzle of hot honey, hot sauce, or a spicy mustard for fans of a little kick.

Follow along with our step-by-step pictures, detailed instructions, and helpful tips and tricks for the best pan fried pierogi. You’ll master this recipe in no time and create crispy, golden perfection. Let’s get started!

For the Dough

FIRST STEP: 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 two minutes.

Remove the dough and wrap it tightly in plastic wrap. Chill the dough in the refrigerator for one hour.

For the Mashed Potato Filling

FIRST STEP: 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.

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

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

For the Onion Topping

FIRST STEP: Using a ten-inch nonstick skillet, heat the one tablespoon of olive oil over medium-high heat. 

SECOND STEP: 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.

For the Pierogi Assembly

FIRST STEP: Fill a five to six-quart saucepan with water. Heat on high while you assemble the pierogies.

SECOND STEP: Remove the dough from the refrigerator. 

THIRD STEP: Lightly dust your work surface with flour.

FOURTH STEP: 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. 

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

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

SEVENTH STEP: 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.

Pierogi Cooking Instructions

EIGHTH STEP: Once the water begins to boil, carefully place pierogies, in batches of five to six, in the boiling water. Reduce the heat to medium-high.

Boil the pierogies for three to four 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.

How to Fry Pierogies

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

TENTH STEP: Add the boiled pierogies to the skillet, and cook four to five 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.

ELEVENTH STEP: 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.

🎉 Party-Ready Snack

• Pierogies are crispy on the outside, cheesy and flavorful inside - perfect snacks for grabbing and dipping! Serve them with garlic butter, ranch, or sour cream for a fun twist.
• Great with other party faves like buffalo chicken dip or loaded potato skins.

👨‍👩‍👧‍👦 Cozy Weeknight Dinner

• Quick, comforting, and kid-approved! These pan-fried bites make dinner fun and easy.
• Add a cozy side like fried corn on the cob or slow-cooker beef stew.
• Everyone loves their golden crunch and warm, cheesy filling.

🎄 Holiday Favorite

• They feel extra special on the holiday table - rich, hearty, and always a hit.
• Serve with roasted ham, air-fried carrots, or even a spoonful of applesauce.
• Don’t forget a dollop of sour cream for the perfect finishing touch!