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Dumplings fried in oil after cooking

Pan-Fried Potato Pierogi

A fun way to serve up pierogi — and so good! These pan-fried potato pierogi couldn't be simpler: you shape them, boil them, then crisp them up in a skillet. Frying gives them a deeper, richer flavor, especially if you toss a little garlic into the pan.

♚Larisynshik

Recipe author

Composition / ingredients

Servings:

Egg

Sour cream

500

Flour

Salt

0.25

Potatoes

Onion

200

Salt

Onion

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 3 g

Fats 30 % 9 g

Carbohydrates 60 % 18 g

161 kcal

GI: 59 / 0 / 41

Cooking method

Step 1:

Make the dough from the egg, sour cream, salt, and flour, adding the flour a little at a time — you may need slightly more or less. The dough should be very soft, elastic, and pleasant to work with. For the filling, boil peeled, rinsed potatoes in salted water; cut them into 2–3 pieces so they cook faster. After about 30 minutes, drain and mash them. Stir in finely chopped, well-browned onion. The filling is ready.
Step 2:

Roll the dough into a thin rope and cut it into equal-sized pieces. Take one piece at a time and roll it out on the counter with a rolling pin into a thin round. Place a tablespoon of the potato filling in the center.
Step 3:

Pinch the edges tightly to seal each pierogi. You can crimp them plain or with a decorative edge — I prefer plain, since it keeps the edges from getting too thick. Use up all the dough and filling. If you run out of filling but still have dough, you can pinch off little "ears" that kids love.
Step 4:

Drop the pierogi into boiling salted water and cook over medium heat until done. Once they float to the surface, give them 2 more minutes, then lift them out with a slotted spoon or drain in a colander.
Step 5:

Transfer the pierogi to a deep bowl, add a little butter, and toss gently so they don't stick together. Sauté the onion in a skillet (toss in a little minced garlic for extra aroma and flavor if you like), add the boiled pierogi, and fry until golden. Serve with sour cream or simply with the fried onions.

I love my pierogi fried like this, not just boiled. I cook them, then deliberately let them cool before frying — though you can skip the wait and fry them right away. This recipe is a lifesaver for anyone heading out to a summer cabin: pack the boiled pierogi along, and you only need a few minutes to crisp them up once you're there.