Fried Pierogies Recipe

Prep pierogies

Remove frozen pierogies from packaging and separate so they aren't stuck together. Keep them frozen until ready to cook — no need to thaw for best texture. If you're using fresh (refrigerated) pierogies, handle gently and proceed to the boiling step.

Bring water to a boil

In a large pot, bring 8 cups of water and 1 tsp kosher salt to a rolling boil over high heat.

Gently add the frozen pierogies in a single layer (work in batches if necessary to avoid crowding). Reduce heat to maintain a gentle boil. Cook until pierogies float and are tender — about 3–5 minutes for frozen pierogies, 2–3 minutes for fresh. Stir gently once or twice to prevent sticking.

Use a slotted spoon to transfer cooked pierogies to a tray lined with paper towels or a clean kitchen towel to drain. Let them sit 1–2 minutes to remove excess water; slightly damp pierogies will fry up crispier than very wet ones.

Slice the onion

While the water heats or pierogies cook, peel the yellow onion and slice it thinly (about 1/8" slices).

Heat the pan

Place a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs vegetable oil and 2 tbs unsalted butter. Heat until the butter melts and the oil shimmers (but the butter hasn't burned).

Caramelize the onion

Add the sliced onion to the hot pan and cook, stirring occasionally, until the onions are softened and golden-brown, about 4–6 minutes. If they begin to brown too fast, reduce heat to medium. Remove about half the cooked onion to a small bowl — you'll use these as an extra garnish if desired, and keep the rest in the pan to mix with the pierogies.

Fry the pierogies

Increase heat to medium-high. Add drained pierogies to the skillet in a single layer (cook in batches if needed). Fry undisturbed for 3–4 minutes until the undersides are deep golden and crisp. Flip each pierogi and fry the other side 2–3 minutes until crisp and heated through.

As pierogies finish, season them lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper while in the pan. Return the reserved caramelized onions to the skillet during the last minute to warm and coat the pierogies. Remove pierogies to a serving platter.

Make the dipping sauce

In a small bowl, combine 1 cup sour cream with 2 tbs finely chopped fresh chives and 1/2 tsp smoked paprika. Stir to combine and adjust seasoning with a pinch of salt and pepper to taste. Reserve a small amount of chives for sprinkling.

Plate and finish

Arrange fried pierogies on a platter, spoon warm caramelized onions over them, sprinkle remaining chives and a light dusting of smoked paprika. Serve immediately with the sour cream dip alongside.