Deep Fried Pierogies


  • 3lb Yukon Gold potatoes

  • 4+ cups flour

  • 2x eggs

  • 1.5 cups water

  • 8tbsp+ salted butter

  • 1tbsp Crazy Salt

  • 2tsp garlic powder

  • 1tsp parsley flakes

  • 1tsp black pepper1

  • .5lb shredded cheese

  • 1x white onion, sliced


  • peel potatoes, chop, boil until they slowly slide off a fork, roughly 20 minutes. Strain, mash. Add butter, mash. Add spices, mash, taste test. mash in cheese to taste.

  • mix 4 cups of flour, 2 eggs, 1.5 cups of water to form dough. Knead by hand until sticky enough to hold together (well), but not so sticky that it’s hard to get it off your fingers.

  • Coat a work surface and rolling pin with flour. roll dough until very thin, just before it starts getting translucent. Cut into 3x4” rectangles.

  • Scoop potatoes onto doughtangles, fold. Pinch to seal. Lots of pressure is good, if you break through, good.

  • bring pot of water and pan of oil to a boil. Boil pierogies. The second they start floating, fish them out, dry them slightly, fry them in the oil until crispy.

  • in a dry skillet, drizzle the oil over the onion. Fry until browning/translucent.

  • Serve, dripping with even more butter.