Pierogies with Spicy Feta Filling
These easy fried pierogi are done in just 30 minutes! Great as an appetizer, snack, or even dinner.
Servings : 20
Ingredients
For the Filling:
- 1 cup crumbled feta cheese
- 2 tablespoons hot sauce, or to taste
- 1 whole egg
For the Pierogies:
- 2 cups all-purpose flour
- 1 to 1.5 cups sour cream
- vegetable oil
Instructions
For the Filling
- Combine the feta cheese, hot sauce, and one egg in a medium-sized bowl and whisk until thoroughly combined; set aside.
For the Pierogies
- Combine the flour and sour cream in your mixer's bowl; mix with the dough hook until you have a soft ball of dough. If too wet, add a tablespoon of flour, if too dry, add more sour cream, one tablespoon at a time.
- Lightly flour your working station and turn out the dough.
- Roll out the dough to a 1/4-inch thickness. Use several passes to roll it to the desired thickness. Don't try to flatten it with just one pass.
- Using a 3-inch round cookie cutter, cut dough into 20 rounds, rerolling the scraps as needed.
- Place filling into the center of each round and fold in half, closing the edges with the tines of the fork. Be sure all edges are sealed.
- In a large skillet or saucepan, heat the oil to 350˚F.
- Place 2 to 3 pierogies in the hot oil and cook for 2 minutes, or until the pierogies float to the top and the edges start to brown; flip and cook for another minute or two, or until completely browned.
- Remove and drain on paper towels.
- Serve the pierogi plain or with sour cream, caramelized onions, or salsa.
Notes
- Don't overfill the pierogi. You only need about one tablespoon of filling inside each dumpling. Any more than that, and you risk the filling oozing out.
- The pierogi dough should be smooth and stretchy. Add extra flour or sour cream if necessary.
- Make sure the pierogi are completely sealed at the seams before frying them.
- Don't crowd the skillet - fry them in batches.
- Storing and Reheating Leftovers: Cool the fried pierogi, then put them in a container or sealable bag. Keep in the fridge for up to 5 days. Warm them in a skillet with a bit of oil. If you use a microwave, they may be less crispy.
- Freezing Pierogies: Cool, then freeze the pierogi on a baking tray. Once solid, store them in a container or freezer bag and keep them frozen for up to 3 months. Thaw in the fridge and reheat as usual.
Nutrition
Calories: 88 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 1 g | Cholesterol: 14 mg | Sodium: 124 mg | Potassium: 34 mg | Fiber: 0.3 g | Sugar: 0.4 g | Vitamin A: 106 IU | Vitamin C: 1 mg | Calcium: 51 mg | Iron: 1 mg | Net Carbs: 10 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.