Potato Pierogi

WANT TO SAVE THIS RECIPE?

I’ve loved pierogi since I was a kid, but when I gave them a bold twist with spicy garlic butter, they became a dish I crave far too often. The buttery crisp on the outside and creamy potato filling inside are satisfying on their own—but once they’re tossed in a rich, slightly spicy, garlicky glaze and finished with toasted sesame seeds and herbs, they turn irresistible. This version straddles comfort food and something you’d serve to seriously impress.

Making these spicy garlic butter potato pierogi isn’t complicated, and the payoff is huge. Whether you’re starting with store-bought dumplings or going the homemade route, the magic happens in the pan and the sauce. It’s a quick transformation that turns everyday ingredients into something that tastes straight out of a fusion bistro.

---

Why You’ll Love This Spicy Garlic Butter Potato Pierogi

These pierogi are not your typical dumplings. The contrast between the crispy golden exterior and soft, garlicky interior is reason enough to fall in love. But when you add the heat from chili flakes and the deep umami of soy sauce and butter, they become completely next-level. It’s comfort food with attitude—perfect for weeknight dinners or a casual gathering where everyone ends up asking for the recipe.

---

What Kind of Pierogi Should I Use?

You can go homemade or store-bought here, and both work beautifully. I usually grab a good quality frozen potato and cheese pierogi from the store when I’m in a hurry. If you have the time and love a from-scratch project, making your own dough and filling is incredibly rewarding. Just make sure they’re boiled or steamed before hitting the pan—they need to be tender inside and ready for that crispy sear.

---

Options for Substitutions

Can’t do spicy? Swap out the chili flakes for smoked paprika or a pinch of cayenne for subtle warmth.
Dairy-free? Use vegan butter—it melts just as beautifully and gives you the same glossy finish.
No soy sauce? Tamari or coconut aminos are great alternatives with a slightly sweeter profile.
No sesame seeds? Toasted sunflower seeds or chopped roasted peanuts can bring that same crunch.
Want to bulk it up? Add sautéed mushrooms or caramelized onions to the pan before tossing in the pierogi.

---

Ingredients for This Spicy Garlic Butter Potato Pierogi

Potato Pierogi
The heart of the dish. Whether homemade or frozen, potato-filled pierogi are creamy, hearty, and the perfect base for bold flavor.

Butter
Essential for that rich, golden sear. It also forms the base of the spicy garlic sauce.

Garlic
Freshly minced garlic brings bold, savory depth. It mellows slightly in the butter, becoming fragrant and sweet.

Chili Flakes
These add the perfect level of heat. You can adjust the amount to suit your spice preference.

Soy Sauce
Adds umami and saltiness, balancing out the butter and heat with depth.

Sesame Seeds
Toasted and sprinkled on top for texture and nutty flavor.

Fresh Herbs (like chives or parsley)
A burst of color and freshness to finish off the dish.

Salt and Pepper
To bring everything into balance—season to taste right at the end.

---

Step 1

Boil or steam the pierogi according to package instructions (or your homemade method) until fully cooked and tender. Drain and pat dry slightly to avoid splattering later.

---

Step 2

In a large nonstick skillet, melt the butter over medium heat. Once it begins to foam, add the minced garlic and cook for about 30 seconds until fragrant—don’t let it brown.

---

Step 3

Stir in the chili flakes and soy sauce, letting the sauce bubble gently for another 30 seconds to bring the flavors together.

---

Step 4

Add the cooked pierogi to the pan in a single layer. Let them sear for 2–3 minutes per side, or until golden and crisp. Flip carefully to avoid tearing.

---

Step 5

Once all the pierogi are crispy and coated in the sauce, remove from heat and sprinkle with toasted sesame seeds and chopped herbs.

---

Step 6

Transfer to a serving plate and serve immediately while they’re hot and glistening.

---

How Long to Cook the Spicy Garlic Butter Potato Pierogi

From start to finish, this dish comes together in about 20 minutes if using pre-cooked or frozen pierogi.

• Boiling/steaming the pierogi: 6–8 minutes
• Searing and saucing in the skillet: 10–12 minutes

Homemade pierogi will take longer if you’re making the dough and filling from scratch, but the actual cooking time remains similar once they’re shaped.

---

Tips for Perfect Spicy Garlic Butter Potato Pierogi

• Don’t skip drying the pierogi after boiling—excess water can cause splattering and prevent them from crisping up.
• Use a nonstick or well-seasoned skillet to avoid tearing or sticking.
• Add garlic only after butter foams to avoid burning and bitterness.
• Cook in batches if your pan is small. Overcrowding leads to steaming, not crisping.
• Taste before salting—soy sauce adds plenty of salt already.
• Finish with fresh herbs and seeds right at the end for texture and color contrast.

---

Watch Out for These Mistakes While Cooking

• Skipping the drying step: Wet pierogi won’t crisp and could cause butter to splatter dangerously.
• Burning the garlic: Garlic cooks quickly—keep the heat moderate and stir constantly once it’s in the pan.
• Using cold pierogi: Let them come to room temperature if refrigerated; otherwise, they might crack or cook unevenly.
• Overcrowding the skillet: This traps steam and prevents that golden sear—work in batches if needed.
• Adding too much soy sauce: A little goes a long way and can easily overpower the buttery flavor.

---

What to Serve With Spicy Garlic Butter Potato Pierogi?

Simple Arugula Salad

A peppery, fresh contrast to balance the richness of the pierogi.

Sautéed Mushrooms

Earthy and umami-rich, they complement the butter and garlic beautifully.

Pickled Vegetables

A bright, acidic side that cuts through the richness and adds crunch.

Fried Egg

Top each plate with a runny egg—instant luxury and extra protein.

Sautéed Greens

Quick-cooked kale or spinach adds nutrients and a tender, savory counterpoint.

Sour Cream with Dill

Cool, tangy, and classic—especially if you need something to mellow the spice.

Crusty Bread

To mop up any leftover garlicky butter—waste not, want not.

Light Lager or Cider

Refreshes the palate while standing up to the bold flavors.

---

Storage Instructions

Spicy garlic butter potato pierogi store surprisingly well. If you have leftovers, let them cool completely before transferring to an airtight container.

• Refrigerate for up to 3 days.
• Reheat in a skillet over medium heat with a touch of butter or oil—this brings back the crispiness much better than the microwave.
• Freeze (if using homemade pierogi): Spread cooked pierogi on a tray to freeze individually, then transfer to a freezer bag. They’ll keep for up to 2 months. Reheat straight from frozen in a pan over low heat with a lid to warm through, then uncover to crisp.

---

Estimated Nutrition (per serving, about 6 pierogi)

• Calories: ~420
• Protein: 9g
• Fat: 22g
• Saturated Fat: 10g
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 2g
• Sodium: 620mg
• Cholesterol: 45mg

These values will vary slightly depending on whether you use store-bought or homemade pierogi, and your chosen butter and sauce adjustments.

---

Frequently Asked Questions

How spicy is this dish?

It has a gentle kick from the chili flakes, but you can easily dial it up or down depending on your heat tolerance.

Can I make this with a different type of pierogi?

Absolutely! Cheese-only, mushroom, or even meat-filled pierogi all work—just keep the spicy garlic butter treatment the same.

Do I have to boil frozen pierogi first?

Yes, even pre-cooked frozen pierogi benefit from a quick boil or steam to ensure they’re heated through before pan-frying.

Can I make this recipe vegan?

Yes—just swap in vegan butter and use plant-based pierogi. Double-check your soy sauce or use tamari for a gluten-free, vegan version.

Is it okay to reheat leftovers?

Definitely! Just reheat in a skillet with a bit of oil or butter to bring back the crispy texture.

Can I prepare this dish in advance?

You can cook the pierogi ahead and store them in the fridge. Sear and sauce just before serving for best results.

How do I keep pierogi from sticking to the pan?

Use a nonstick or well-oiled pan, and make sure your pierogi are dry before cooking. Don’t flip too early—let them release naturally.

What if I don’t have sesame seeds?

They’re optional! You can skip them or use chopped nuts or seeds like sunflower for added crunch.

---

Conclusion

Spicy garlic butter potato pierogi are proof that comfort food doesn’t have to be boring. They take everything you love about traditional dumplings and give them a bold, modern twist that’s fast enough for weeknights but exciting enough for guests. Whether you make them from scratch or pull them from the freezer, one pan and a few pantry staples are all you need to bring this punchy, crispy, flavor-loaded dish to life.

---

Print