Loaded Pierogi
Crispy, pan-fried dumplings with a tender sour cream dough and a rich, cheesy mashed potato filling, piled high with caramelized onions, crisp bacon, chives, and sour cream.
- Potato Filling
- 2 medium russet potatoes, peeled (600 grams)
- 1 cup sharp yellow cheddar cheese, shredded fresh from block (100 grams)
- 4 ounces cream cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Sour Cream Dough
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon sea salt
- 1/4 cup sour cream, full fat
- 1 egg, room temperature
- 2/3 cup water
- Toppings
- Caramelized onions
- Bacon, chopped
- Fresh chives
- Sour cream
- 4 tablespoons high-quality butter, for frying
- Boil the potatoes in salted water until soft, then drain well. While the potatoes are still warm, mash them in a large bowl using a hand masher or hand blender — working while they're hot helps the filling ingredients melt together smoothly.
- Stir in the shredded cheddar, cream cheese, onion powder, salt, and black pepper until fully combined. Cover the bowl and refrigerate the filling to cool while you make the dough.
- Combine the flour and salt in a large bowl to disperse evenly, then pour it onto a clean work surface and form a well in the center. Add the egg, sour cream, and water to the well a little at a time, using a fork to gradually draw the flour in from the edges until a shaggy dough forms.
- Knead the dough by hand until smooth and soft, then return it to the bowl, cover with a towel, and let it rest for 10 minutes — this short rest relaxes the gluten and makes the dough much easier to roll out.
- Flour your work surface and roll the rested dough out to about 1/4 inch thick. Sprinkle a little more flour on top, then cut circles using a 4-inch cookie cutter. Set the cut rounds aside under a damp towel so they don't dry out.
- Retrieve the chilled filling and scoop about a tablespoon-sized portion (a 1-inch cookie scoop works well) onto the center of each dough circle. Dab water around the edge of each circle, fold it in half so the edges meet, and pinch to seal, then crimp with a fork for a tight closure. Keep finished pierogi under the damp towel while you work through the rest.
- Bring a large pot of salted water to a boil. Drop about 4 pierogi in at a time and stir gently so they don't stick together or to the pot. They'll float to the top after 3 to 5 minutes, which means they're done — lift them out with a slotted spoon onto an oiled tray and repeat until all the pierogi have been boiled.
- Heat the butter in a large skillet over medium heat. Add as many pierogi as will fit without crowding the pan and cook for about 2 minutes per side, until the exterior turns crisp and golden brown. Repeat in batches until all the pierogi are sautéed.
- Arrange the finished pierogi on a serving tray and top with bacon bits, caramelized onions, fresh chives, and a dollop of sour cream. Serve right away while the crust is still crisp.
Chef's Note: Mixing the filling while the potatoes are still hot is what lets the cheddar and cream cheese melt evenly into the mash instead of sitting in unmelted lumps, so don't let them cool too much before you combine everything. The short rest after kneading the dough makes a real difference in how easily it rolls out — skipping it tends to leave the dough springing back and shrinking as you try to cut circles.
These freeze beautifully before boiling: lay unboiled pierogi in a single layer on a sheet pan to freeze solid, then transfer to a freezer bag for up to three months, and boil straight from frozen when you're ready. Already-cooked pierogi reheat well too, whether on the stovetop, in the microwave, or in an air fryer at 350°F for a few minutes to bring back some of that crisp exterior.
A few tools that make this recipe easier to get right.
As an Amazon Associate, Salt & Simmer earns from qualifying purchases made through these links, at no extra cost to you.