These fried Pierogies with Spicy Feta Filling are an easy to make recipe that is done in just 30 minutes! These pierogi are great as an appetizer, snack or even dinner.
Looking for more delicious recipes that use feta? Try my Baked Macaroni and Feta Cheese or this Warm Feta Cheese Bread Ring Dip.
These Homemade Pierogies Are So Easy To Make
I get excited about a whole lotta things in life; coffee, chunky jewelry, Friends Marathon on Nick at Nite, Pierogies with Spicy Feta Filling…
I believe my pierogies should be the new black. When you learn why, you’ll think so, too.
Because they are made with only 2 ingredients. Read – 2 ingredients. Without the filling.
I don’t know where to begin with this story… I’ll just start from the beginning.
Long ago…. Oh wait! I should tell you that this post is a part of World on a Plate, which is a monthly blogging cultural exchange where a group of bloggers from different corners of the world get together once a month to “interpret a food through the lens of their home country cooking”. This month’s theme is dumplings.
Enter my pierogies…
I Love That This Pierogi Dough Uses Just Two Ingredients
Long ago when I was in my later teens I traveled to Macedonia on vacay and ate my Aunt’s pierogies just about every single day while I was there… they were so damn good!
So few years later, when I got a bit older, I asked her for the recipe and she was happy to give it to me. I took one look at the recipe and I gave up. Threw my hands in the air and said, No Way! The recipe was 2 pages long! I was not about to slave over pierogies for 3 hours. Sorry.
Fast forward to, oh I don’t know, 4 or 5 years ago…? Something like that. My Mother tells me that back when we lived in Macedonia she made her Пирошки-Piroshki, or Pierogies, with sour cream and flour. Whaaat? That’s it?! Just some good ol’ sour cream and flour?! Happiness was written all over my face! However, I could not believe she had been holding out on me all those years!! I still can’t get over it. My own Mother! Tsk Tsk Tsk…
But I let it go. I wasn’t about to let a pierogies recipe get in the way of our relationship. 😉
I guess you could say the same thing – I have been holding out on you, too, with this recipe. So sorry!! The opportunity just presented itself. I thought that all you wanted was Double Chocolate Brownies and Oreo Cheesecake Pops. You don’t know how happy I am that you are also in on this whole savory thing on zee blog!
Enough rambling. We need to get to the recipe so that you can go to your kitchen and make these pierogies for the Fam. It will take you all of 30 minutes. Or just serve them tonight at your Oscars Party while getting drunk off of those White Grapes and Champagne Granitas! That’s a great idea!!
ENJOY!
P.S. If you have some time, please scroll to the bottom of this post and visit the rest of the World on a Plate participants. Sphanx!
Pierogies with Spicy Feta Filling
Ingredients
- 1 cup crumbled feta cheese
- 2 tablespoons hot sauce , or to taste
- 1 egg
- 2 cups all-purpose flour
- 1 to 1-1/2 cups sour cream
- Oil for Frying
Instructions
- Combine all ingredients in a medium-sized bowl and whisk until thoroughly combined; set aside.
- 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 table 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 all the way with just one pass.
- Using a 3-inch round cookie cutter, cut dough into 20 rounds, rerolling the scraps as needed.
- Place filling into center and fold in half, closing edges with tines of fork. Be sure all edges are sealed.
- Heat oil.
- 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.
- Repeat until you have used up all the pierogies.
- Serve plain or with a side of sour cream, melted cheese, or salsa.
Nutrition
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.
Turned out great. Instead of frying, I put them in the air fryer at 400 for 8 minutes. Also, used some goat cheese because I didn’t have enough feta. Tasted amazing.
You’re a genius. This looks so amazing!! I can’t wait to try this out and get back to you. Thank you so much for sharing.
There is no such word as “pierogies.” Pierogi is already a plural word. It’s like saying “fillingses.” Aside from that. looks like a good recipe idea…
Of course the first comment would be from some jackass trying to correct her spelling. http://www.merriam-webster.com/dictionary/pierogies
Thank you!!! ♥
I have to try this. My family used to make pierogies when I was little. I tried it once as an adult, and oh the work!
Thanks for the recipe!
These look great! Would you be willing to post the two page recipe? My family is polish and I am always looking for a recipe from another family to try. Widen my horizon’s I guess! Making these for sure.
Trying this soon, for sure!
These look dreamy!
You have a way to convince us Kate.. this looks so easy and it’s so hard to believe!!! Such a short list of ingredients for these delicious Pierogies??? 😀 I wish I can have this for lunch!
I can’t believe there are only 2 ingredients each for the filling and the dough! I’ve got to try these. They look crunchy and SO delicious!
My hubby is Russian Polish, so we LOVE pierogies!!! Our favorite pierogie is sauerkraut, soooooo delicious! I love that you did a fun spicy filling, what a unique and fun pierogie:-) Hugs, Terra
Kate, I want to kiss you! These pierogies look absolutely FAB! The Big Lug is Polish and we just adore “P-Doggies” as he calls them. But, we tend to like spicer foods…not as bland as some pierogies can be. Your recipe is a must-make-asap! Thanks to your Mom for no longer holding out and thanks to you for sharing! Now, I will have a very, very happy P-Doggie-loving hubby!! xo
Flour and sour cream can make something this scrumptious! Are you sure you didn’t leave out some sort of Harry Potter-like spell? 😀
These pierogies look too good to be true (I’d eat them all up without sharing!).
I’ve never made pierogies! I must make these ASAP – they look amazing!
YUMMO Kate! I love these savoury delights. You can never stop after a couple, or three or four………….. 🙂
Seriously 4 ingredients including filling??? I have to try them! If only I had sour cream with me now!
My glass of wine is begging me for one {make that 2 or 3} of these scrumptious pierogies right now!!! Lovely, Kate!
These have to be the best pierogi ever. Crispy and cheese – the ultimate comfort food!
Perfect little bites, I love your spicy feta filling!
OMG… I can´t believe how ridiculously amazing and easy these are! We make appetizer `empanadas´ like crazy here, and I absolutely adore feta cheese. Pinning right now!
The dough DOES sound easy though so rich with being fried. Still, every once in a while, having some couldn’t hurt, could it? 🙂
Whaaaaaaaaaaaaaat?! I could kiss you AND your mom!
Kate, these pierogies look to die for. Just gorgeous. So well done. Only thing I now crave them for lunch! 🙂
These are beautiful looking pierogies! I’ll take the entire plate please.
Just 2 ingredients for the outside and 3 for the inside? How easy is that?
Kate, I love savory (I mean, I can’t eat sweets all day every day, you know?) but I shy away from frying because hot oil scares me. Must have been a fry cook in a previous life. Do you have any suggestions for baking these instead? If you only ever fry them don’t worry, I can figure something out.
Maybe on parchment paper in a 375 oven for 10 min per side? I know they won’t be the same, baked french fries aren’t the same, but the spicy feta flavor will still come through.
Thanks!
Kristen, I’ve boiled pierogi, but not with this recipe… they’re good like that, too. Not as good, but good. 🙂
Give it a shot and let me know how it goes! 🙂 Bring a pot of salted water to a rolling boil. Reduce to simmer and drop in the pierogi. Stir so they don’t stick… When they float to the top, continue to cook 3 minutes or until the dough is done…remove to a buttered plate.
Wow… I never knew pierogie dough was so easy. Love that. 🙂 These looks fun. 🙂