Pan Pierogies Recipes

SHEET PAN PEROGIES AND SAUSAGE

Steps:

• Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
• Add perogies and onion a bowl and drizzle with oil and sprinkle with salt and pepper. Turn to coat and spread on pan.
• Slice smoked sausages and add to the pan around the perogies and onions (we want the sausages evenly spread through the pan as they will render fat and flavor that will add to the perogies). Spread everything into a single layer as much as possible.
• Bake for 25-30 minutes, turning perogies once half way through, until perogies are puffed and tender and onions are golden.
• Serve as desired (my family loves it with sour cream!)

PAN-FRIED PIEROGIES

Steps:

• Bring a large pot of water to a boil and add pierogies. Cook 4-5 minutes or until they float the top, drain.
• In a large NON-STICK fry pan, melt the butter with the olive oil. Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning.
• Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish!
• Serve with a dollop of sour cream.

FRIED PIEROGIES

Steps:

• Cook Pierogis according to package directions. Drain and keep in the colander until ready to use.
• Melt butter and oil in a large skillet over medium heat.
• Add pierogis and cook for about 5 minutes, flipping over at least once using a spatula.
• Lightly salt and pepper, stir in cheese or other additions.
• Reduce heat to low. Cover and cook for about 5 additional minutes.

SHEET-PAN PIEROGIES WITH BRUSSELS SPROUTS AND KIMCHI

Steps:

• Set a rack in the lower third of the oven and heat oven to 400 degrees. Add the brussels sprouts and kimchi to a rimmed sheet pan. (A small amount of kimchi juice is fine and adds lots of flavor.) Drizzle with 2 tablespoons oil and season with salt and black pepper, and toss to combine.
• Prepare the dill sour cream: Combine the sour cream, dill, oil, lemon and salt in a small bowl and whisk to combine. If the cream is too thick, add a tablespoon of water. (You are looking for the consistency of heavy cream.)
• After 15 minutes, remove the pan from the oven and add the pierogies. Drizzle everything with the remaining 3 tablespoons oil, and, using a spatula, toss everything together. Return to the oven, and roast until the brussels sprouts are tender, and the pierogies are puffed and golden, another 20 to 25 minutes. (Don't flip the pierogies.)
• Drizzle with olive oil, scatter with dill, and serve with dill sour cream and halved lemon.