Spicy Baked Pierogies Recipes

SPICY BAKED PIEROGIES

Steps:

• Preheat oven to 400*.
• Grease a 9 x 13 cookie sheet.
• Mix the first 3 ingredients well, add the frozen Pierogies and toss to evenly coat.
• Place the all Pierogies in single layer on baking sheet, (All facing up the same direction, makes it easier to know which ones you flipped after the first 10 minutes cooking).
• -Bake 20 minutes, flipping over half way through.
• Serve immediately with a side of sour cream for dipping.

PIEROGI WITH SAUSAGE AND PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Cook the pierogi as the label directs. Reserve 3/4 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 6 to 8 minutes. Reduce the heat to medium. Add the bell peppers, onion, garlic and red pepper flakes and cook, stirring, until the vegetables are tender, 7 to 9 minutes. Season with salt.
• Add the pierogi to the skillet and toss. Add the butter and 1/4 cup of the reserved cooking water; cook over medium heat, stirring gently, until the butter melts, adding more cooking water as needed to loosen. Stir in the basil.

POTATO AND JALAPENO PEPPER PIEROGIES

Steps:

• To make Pierogie Dough: Combine all ingredients and mix well. Knead dough on flat surface for approximately 5 to 7 minutes. Let dough rest for 30 minutes or refrigerate overnight; the dough can be kept in the refrigerator for up to 2 days.
• Roll out dough into a thin sheet, approximately 1/4-inch thick. Then cut in circles: 2 inches for small pierogies and 3 1/2 inches for large pierogies. Fill circles with desired filling. Pinch the edges well and cook them in rapidly boiling water for approximately 10 minutes. Drain and serve immediately with butter. If you decide to store them, dip them in cold water, drain, and let them cool on a cookie sheet. When completely cool, store them in refrigerator.
• To make Jalapeno Filling: Place potatoes in a saucepan and cover with cold water. Add salt, bring to a boil over high heat, and cook until potatoes are soft. When potatoes are done, melt the butter in a saucepan over medium heat. Add onion and saute until soft; you can continue cooking until onions are caramelized if you so desire. Drain the potatoes and mash them. Add the cooked onion and jalapeno and season with salt and pepper, to taste. Continue mashing until blended. Let filling cool. Use 1 tablespoon of filling to fill the circles of dough as directed above.