Follow these steps for perfect results
Frozen pierogies (potato and cheese)
frozen
Water
for boiling
Butter
unsalted
Olive oil
extra virgin
Onion
sliced thick
Salt
to taste
Pepper
to taste
Bring a large pot of water to a boil.
Add frozen pierogies to the boiling water.
Cook for 4-5 minutes, or until the pierogies float to the top.
Drain the pierogies thoroughly.
In a large non-stick frying pan, melt butter with olive oil over medium-high heat.
Add the sliced onion to the pan.
Add the drained pierogies to the pan with the onion.
Season to taste with salt and pepper or house seasoning.
Cook over high heat until the onion is soft and browned, and the pierogies are nicely browned and slightly crispy.
Serve the pan-fried pierogies hot with a dollop of sour cream.
Expert advice for the best results
Do not overcrowd the pan when frying the pierogies to ensure even browning.
For extra flavor, add garlic or herbs to the pan while frying.
Serve with a variety of toppings such as caramelized onions, bacon bits, or hot sauce.
Everything you need to know before you start
5 minutes
Pierogies can be boiled ahead of time.
Serve hot, garnished with a dollop of sour cream and fresh herbs.
Serve as a side dish with sausage or kielbasa.
Serve as a main course with a salad.
Serve as a snack with sour cream or dipping sauce.
A light pilsner complements the savory flavors of the pierogies.
Discover the story behind this recipe
A traditional dish served at holidays and celebrations.
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