Pierogies – My Craving Method
I've eaten pierogies millions of ways, but when I'm craving them, they HAVE to be this way. Gorgeously golden, fried up in butter with loads of onions in varying states of tender to charred, and a fat dollop of sour cream.
PREP TIME
10 minutes
COOK TIME
15 minutes
INGREDIENTS
12
Serves: 1 - 2
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 0.5 whole0.5 whole0.5 whole Red Onion, sliced
- 2 cloves2 cloves2 cloves Garlic, smashed
- 8 whole8 whole8 whole Frozen Potato & Cheese Pierogies
- 1 whole1 whole1 whole Monterey Jack Cheese, shredded. About 1/2 Tbsp. / pierogi
- 1 whole1 whole1 whole Green Onion (Scallion), sliced
- 1 Tbsp1 Tbsp1 Tbsp Chives, chopped
- 1 whole1 whole1 whole Sour Cream, A dollop for garnish
- 1 whole1 whole1 whole Himalayan Pink Salt, To Taste
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, To Taste
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- First things first, begin heating your EVOO, butter, and about 1/2 Tsp. pepper flakes, in a non-stick set to about medium. Once heated, add the onions, garlic, and a good pinch of both salt & pepper. Stir and cook for a couple minutes before nestling the pierogies in a single layer into the skillet. Season once again with salt & pepper. Let the pierogies cook for 4 minutes. Flip them and at this time, give those onions a good stir / flip. Let the pierogies continue for another 4 ish minutes.
- Give them one more flip and let them go until they're nice and crisp / golden. Remove the skillet from the heat and top each pierogi with a little shredded Monterey Jack. Cover the skillet until melty.
- Serve the pierogies with a fat dollop of sour cream and a good sprinkling of green onions & chives. Enjoy my go-to pierogies anytime like I do. They're just so addictively good.
- There you have it folks! I enjoy these pierogies at least once every two weeks, but even more often if the hankering hits. You just can't beat the combination of buttery onions, some of which have crisped up, golden pierogies with a little melty cheese, and creamy sour cream to finish. So freaking addictive.
Notes
- The style of pierogi you use does not matter. Just make sure to cook them from frozen.
- Any melty cheese will do depending on what you have on hand. Marble, Monterey, Mozz, even mild cheddar would be fab.
- I enjoy my onions in varying states of being tender / almost crispy. If you'd like them softer, add them AFTER you add your pierogies to the skillet. This will cut a few minutes off the cook.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Nut Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 2384 |
| Fat: | 79 g |
| Carbohydrates: | 347 g |
| Protein: | 75 g |
| Cholesterol: | 190 g |
| Sodium: | 5346 mg |
| Fiber: | 18 g |
| Sugars: | 13 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
2 responses to “Pierogies – My Craving Method”
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MMM! Comfort food at it’s best!
Thank you Debbie! They’re total comfort vibes for me 🙂