Crispy Potato Pierogi with Caramelized Onions
Golden, crispy pan-fried potato-filled dumplings topped with sweet, jammy caramelized onions and sour cream. A weeknight shortcut using wonton wrappers instead of dough—ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 412
- Protein
- 11g
Ingredients
- 2 large yellow onions, thinly sliced
- 1.5 cups russet potatoes, cooked and mashed
- ½ cup sharp cheddar, shredded
- 24 count wonton wrappers
- ½ cup sour cream
- 3 tbsp neutral oil (for pan-frying)
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-low. Add onions with a pinch of salt and cook, stirring occasionally, until deep golden and jammy, about 12 minutes.
- 2
While onions cook, mix mashed potatoes with cheddar and a pinch of salt and pepper in a bowl.
- 3
Lay a wonton wrapper on the counter. Spoon 1 tbsp potato filling into the center. Wet the edges with water, fold into a triangle, then bring the two corners together. Repeat with remaining wrappers.
- 4
Transfer caramelized onions to a plate. Add remaining 2 tbsp oil to the skillet over medium-high heat until shimmering.
- 5
Working in batches, pan-fry pierogi 90 seconds per side until crispy and golden brown. Do not crowd the pan.
- 6
Serve pierogi topped with caramelized onions and a dollop of sour cream.
Tools you’ll need
- 12-inch skillet
- mixing bowl
- cutting board
- knife
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