Theo's Crispy Potato Pierogi Bites with Horseradish Sour Cream
Golden potato pierogi get a crisp skillet crust and a punchy horseradish sour cream dip.
Prep: 10 · Cook: 16 · Total: 26 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (228 reviews)
INSPIRED BY
An original snack riff on the crisp-edged potato pierogi Theo orders at neighborhood taverns.
Story
Frozen pierogi are a diner cook's shortcut, and there is no shame in taking the fast lane. Give them a quick simmer, then let butter and a hot skillet build a crisp, golden jacket. The horseradish dip brings the snap, while onions catch all that good browned butter. Put the platter down and move fast.
By Theo
Ingredients
- 1 pound frozen potato pierogi
- 1 tablespoon neutral oil
- 2 tablespoons unsalted butter
- 1/2 cup sour cream
- 1 tablespoon prepared horseradish
- 1 teaspoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup thinly sliced yellow onion
Instructions
- Stir the sour cream, horseradish, lemon juice, lemon zest, half the chives, salt, and black pepper together in a small bowl; chill while the pierogi cook.
- Bring a wide skillet of salted water to a boil, add the frozen pierogi, and simmer for 3 minutes until they float; drain very well.
- Wipe the skillet dry, then heat the oil and butter over medium heat until the butter foams.
- Add the sliced onion and drained pierogi in a single layer; cook for 5 to 6 minutes, turning the pierogi once, until deeply golden and crisp.
- Transfer the pierogi and onion to a platter and season lightly with salt while hot.
- Scatter the remaining chives over the top and serve immediately with the horseradish sour cream for dipping.
Chef Tips
- Drain the pierogi thoroughly before crisping so the butter does not splatter.
- Cook in batches if needed, since a crowded pan steams instead of browning.
- Start with one teaspoon of horseradish and add more for a bolder dip.
- A squeeze of lemon over the hot pierogi wakes up the buttery crust.
Cook's Notes
- **Thawing:** Cook the pierogi from frozen, no thawing needed.
- **Browning:** Dry the drained pierogi before they hit the skillet.
- **Dip:** Make it ahead and keep it chilled until serving.