📝 About This Recipe
Experience the ultimate comfort food with these handcrafted Polish dumplings, featuring a silky potato and cheese filling encased in a delicate dough. While traditional pierogi are often boiled, this version elevates the dish to a 'Fried & Crispy' masterpiece by pan-searing them in butter until they develop a shatteringly crisp, golden-brown crust. Each bite offers a harmonious contrast between the crunchy exterior and the creamy, savory center, finished with a generous heap of sweet caramelized onions and salty bacon bits.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Sour cream (full fat, at room temperature)
- 1 large Egg (beaten)
- 2 tablespoons Unsalted butter (melted and slightly cooled)
- 1/2 cup Warm water (approximately)
- 1/2 teaspoon Salt
The Filling
- 1.5 lbs Russet potatoes (peeled and cubed)
- 1 cup Farmer's cheese or Dry Curd Cottage Cheese (crumbled)
- 1/2 Yellow onion (very finely minced)
- to taste Salt and Black Pepper (be generous with the pepper)
The Sauté and Toppings
- 4 tablespoons Unsalted butter (for frying)
- 4 slices Thick-cut bacon (diced)
- 2 large Yellow onions (thinly sliced into half-moons)
- 2 tablespoons Fresh chives (finely chopped)
- 1/2 cup Sour cream (for serving)
👨🍳 Instructions
-
1
Start by making the filling: Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and mash thoroughly while hot until completely smooth.
-
2
Sauté the finely minced half-onion in a little butter until translucent. Mix the mashed potatoes, sautéed onion, and crumbled cheese together. Season heavily with salt and pepper, then let cool completely.
-
3
For the dough: In a large bowl, whisk the flour and salt. Create a well in the center and add the sour cream, beaten egg, and melted butter.
-
4
Gradually add the warm water while mixing by hand until a shaggy dough forms. Turn onto a floured surface and knead for 5-7 minutes until the dough is elastic and smooth.
-
5
Cover the dough with a clean towel or plastic wrap and let it rest for 30 minutes at room temperature; this relaxes the gluten for easier rolling.
-
6
Roll out the dough on a floured surface to about 1/8-inch thickness. Use a 3-inch round cutter or a glass to cut out circles.
-
7
Place a rounded teaspoon of filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges firmly to seal. Use a fork to crimp the edges for extra security.
-
8
Bring a large pot of salted water to a boil. Drop the pierogi in batches (about 6-8 at a time). When they float to the surface, let them cook for 1-2 more minutes, then remove with a slotted spoon and drain.
-
9
While the pierogi drain, cook the diced bacon in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan.
-
10
Add the sliced onions to the bacon fat and cook on medium-low heat for 15-20 minutes until deeply caramelized and golden brown.
-
11
In a separate large non-stick skillet, melt 2 tablespoons of butter over medium-high heat. Place the boiled and drained pierogi in the pan in a single layer.
-
12
Fry the pierogi for 3-4 minutes per side until they develop a deep golden-brown, crispy crust. Work in batches, adding more butter as needed.
-
13
Once crispy, toss the pierogi with the caramelized onions and crispy bacon bits to coat them in the flavorful oils.
-
14
Transfer to a warm platter and garnish with a generous sprinkle of fresh chives.
💡 Chef's Tips
Always let your dough rest; skipping this will make the dough snap back and be difficult to seal. If the dough edges are dry and won't stick, lightly moisten the rim with a finger dipped in water before sealing. Don't overcrowd the frying pan; the pierogi need space to develop that signature 'Fried & Crispy' crust without steaming. Use full-fat sour cream in the dough for the most tender, melt-in-your-mouth pastry texture. You can make these ahead of time by boiling them, tossing in a little oil, and refrigerating until you are ready to fry.
🍽️ Serving Suggestions
Serve with a side of chilled, high-quality sour cream for dipping. Pair with a crisp, cold Pilsner or a dry Riesling to cut through the richness of the butter. A side of tangy sauerkraut or a fresh cucumber salad (Mizeria) provides a perfect acidic balance. For an authentic feast, serve alongside grilled Kielbasa sausage. Add a dollop of applesauce on the side for a traditional sweet-and-savory flavor profile.