Pan-Fried Pierogi with Butter & Herbs is a comforting and delicious dish featuring tender dumplings with a crispy, golden-brown exterior, sautéed in butter and fragrant herbs. Whether filled with potatoes, cheese, or meat, these pierogi are a satisfying meal or side dish perfect for any occasion.
Why You’ll Love This Recipe
- A crispy, buttery texture that enhances the soft filling.
- Quick and easy to prepare using store-bought or homemade pierogi.
- Versatile – pairs well with various toppings like sour cream, bacon, or caramelized onions.
- A great way to enjoy traditional Eastern European comfort food.
- Perfect as a main dish, side, or appetizer.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Fresh or frozen pierogi (potato, cheese, or meat-filled)
- Unsalted butter
- Olive oil
- Garlic, minced
- Fresh parsley, chopped
- Fresh dill, chopped (optional)
- Salt and black pepper
- Sour cream (for serving)
Directions
- Boil the Pierogi (if using frozen): Bring a large pot of salted water to a boil. Add the pierogi and cook until they float to the surface (about 3-5 minutes). Drain and set aside.
- Heat the Butter and Oil: In a large skillet, heat butter and olive oil over medium heat until melted and sizzling.
- Pan-Fry the Pierogi: Add the boiled or fresh pierogi in a single layer. Cook for 2-3 minutes per side until golden brown and crispy.
- Add Garlic and Herbs: In the last minute of cooking, add minced garlic, chopped parsley, and dill. Stir gently to coat the pierogi in the butter and herbs.
- Season and Serve: Sprinkle with salt and black pepper to taste. Serve hot with sour cream on the side.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations
- Bacon & Onion: Sauté chopped bacon and onions before adding the pierogi for extra flavor.
- Cheese Topping: Sprinkle with grated Parmesan or crumbled feta before serving.
- Spicy Version: Add red pepper flakes or a drizzle of hot sauce for heat.
- Mushroom Addition: Sauté sliced mushrooms with the garlic and herbs.
- Sweet Pierogi: Use fruit-filled pierogi and pan-fry them in butter with a dusting of cinnamon sugar.
Storage/Reheating
- Storage: Store leftover pierogi in an airtight container in the refrigerator for up to 3 days.
- Freezing: Cooked pierogi can be frozen in a single layer on a baking sheet, then transferred to a sealed container for up to 2 months.
- Reheating: Reheat in a skillet over medium heat with a little butter or in the oven at 350°F for 10 minutes. Avoid microwaving, as it may make them soggy.
FAQs
Can I use frozen pierogi for this recipe?
Yes, frozen pierogi work well. Just boil them first before pan-frying.
What is the best filling for pan-fried pierogi?
Potato and cheese, meat, or sauerkraut-filled pierogi are ideal for pan-frying.
Can I make pierogi from scratch?
Yes, homemade pierogi dough and filling will enhance the flavor, but store-bought ones work for convenience.
How do I prevent pierogi from sticking to the pan?
Use a non-stick skillet and ensure the butter and oil are hot before adding the pierogi.
Can I use only butter for frying?
Butter alone can burn quickly, so combining it with oil helps prevent burning.
What herbs work best for this recipe?
Fresh parsley and dill add brightness, but you can also use thyme or chives.
Can I air-fry pierogi instead?
Yes, air-fry at 375°F for 8-10 minutes, shaking halfway through for even crispiness.
What dipping sauces pair well with pierogi?
Sour cream, garlic aioli, or a tangy mustard sauce complement pan-fried pierogi.
Can I use vegan butter for a dairy-free version?
Yes, vegan butter or olive oil works well for frying.
What side dishes go well with pierogi?
A fresh cucumber salad, roasted vegetables, or a bowl of borscht are great accompaniments.
Conclusion
Pan-Fried Pierogi with Butter & Herbs is a simple yet flavorful dish that brings out the best in these traditional dumplings. With a crispy exterior and a rich, buttery herb coating, they are perfect for any meal. Whether served with sour cream or customized with additional toppings, this dish is a delicious way to enjoy pierogi at their best
Print
These Pan-Fried Pierogi with Butter & Herbs are crispy on the outside and soft on the inside, filled with a delicious potato and cheese filling. Cooked in a buttery herb sauce, this dish makes the perfect comfort food or side dish for any meal!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: Eastern European
Ingredients
- 1 pack frozen or homemade pierogi (about 12)
- 3 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup chopped fresh herbs (parsley, dill, chives)
- Salt & pepper to taste
Instructions
- Boil the pierogi: Bring a large pot of salted water to a boil. Add pierogi and cook for 2-3 minutes or until they float to the surface. Drain and set aside.
- Pan-fry: In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
- Crisp the pierogi: Add boiled pierogi to the skillet in a single layer. Cook for 2-3 minutes per side until golden brown and crispy.
- Season & serve: Sprinkle with fresh herbs, salt, and pepper. Serve warm with sour cream or your favorite dipping sauce.
Notes
- For extra crispy pierogi, cook them a little longer in the butter.
- If using homemade pierogi, let them dry for a few minutes before boiling to prevent them from sticking.
- Add sautéed onions or bacon bits for extra flavor.