These creative pierogi combine classic Polish dumpling technique with Italian pizza flavors — think cheese, pepperoni, and marinara wrapped in tender dough. Takes about 2 hours including prep and cooking. Medium difficulty, perfect for adventurous home cooks who want to try a fun fusion dish.
Clear a large, clean countertop or table for rolling dough. Gather all your ingredients and tools. Lightly flour your work surface to prevent sticking.
In a large mixing bowl, combine the flour and salt. Create a well in the center and add the egg, sour cream, and melted butter. Mix with a fork, then knead by hand for 5-7 minutes until smooth and elastic. The dough should be soft but not sticky.
Shape the dough into a ball, cover with a damp kitchen towel or plastic wrap, and let it rest at room temperature for 30 minutes. This makes it easier to roll out.
In a small saucepan over medium heat, warm the marinara sauce with the dried oregano, garlic powder, and a pinch of salt and pepper. Simmer for 5 minutes to thicken slightly, then remove from heat and let cool completely. The sauce should be thick, not runny.
In a medium bowl, combine the shredded mozzarella and grated Parmesan. Finely chop the pepperoni slices into small pieces and mix them into the cheese. Set aside.
Divide the rested dough in half (keep one half covered). On your floured surface, roll out one portion to about 1/8-inch thickness. Use a 3-inch round cookie cutter or glass to cut out circles. Re-roll scraps and repeat.
Place one dough circle in your palm. Add 1/2 teaspoon of the cooled pizza sauce to the center, then top with about 1 tablespoon of the cheese-pepperoni mixture. Don't overfill or they'll burst during cooking.
Fold the dough circle in half to create a half-moon shape. Press the edges firmly together, then crimp with a fork to seal completely. Make sure there are no gaps or air pockets. Place sealed pierogi on a floured baking sheet.
Continue filling and sealing all the dough circles from the first half of dough. Then roll out the second half and repeat the entire process until all dough is used. You should have about 24 pierogi total.
Fill a large pot with water (about 3/4 full) and add 1 tablespoon of salt. Bring to a rolling boil over high heat.
Gently drop 6-8 pierogi into the boiling water. Don't overcrowd. Stir gently once to prevent sticking. When they float to the surface (after about 3-4 minutes), let them cook for 1 more minute, then remove with a slotted spoon.
Transfer the boiled pierogi to a colander or place them on a clean kitchen towel to drain. Repeat the boiling process with remaining pierogi in batches.
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the boiled pierogi in a single layer (work in batches if needed) and cook for 2-3 minutes per side until golden brown and crispy.
Transfer the crispy pierogi to a serving plate. Serve hot with extra marinara sauce for dipping, a dollop of sour cream, and fresh basil if desired. Enjoy your pizza-flavored pierogi!