Top 5 Pierogi Toppings (2024)

FAQs

Top 5 Pierogi Toppings? ›

Boiled pierogi are often tossed in butter and served with onions, bacon, and sour cream. Fried pierogi are served similarly, without butter, but with the addition of apple sauce for a savory-sweet bite. These baked pierogi are right at home alongside kielbasa, cabbage, onion, and a zippy mustard vinaigrette.

Boiled pierogi are often tossed in butter and served with onions, bacon, and sour cream. Fried pierogi are served similarly, without butter, but with the addition of apple sauce for a savory-sweet bite. These baked pierogi are right at home alongside kielbasa, cabbage, onion, and a zippy mustard vinaigrette.

Sour cream's tangy touch: Enjoying pierogi with a spoonful of sour cream is traditional. Its creamy consistency and tangy undertone enrich the pierogi experience.

In autumn and winter a lot of Poles eat pierogi with braised sauerkraut and dried forest mushrooms. They are also part of the customary Christmas Eve dinner. Traditionally pierogi are served with simple toppings: fried onions, lardons, melted butter, sour cream or pork rinds.

Pierogi are a traditional cuisine usually served with smetana (“sour cream") or with butter and onion, however they may also be included in a soup. Pierogi are never eaten with tomato sauce, this would be disrespectful and offensive — an assault on our national Slavic cuisine.

pierogi, one or more dumplings of Polish origin, made of unleavened dough filled with meat, vegetables, or fruit and boiled or fried or both. In Polish pierogi is the plural form of pieróg (“dumpling”), but in English the word pierogi is usually treated as either singular or plural.

These stuffed dumplings are common throughout Central and Eastern Europe. Varenyky is the more commonly used term in Ukraine, often eaten with sweet fillings, while pierogi are the national dish of Poland.

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!

What spice is good on perogies? ›

Sprinkles with salt, pepper, garlic powder and smoked paprika. Spoon the caramelized onions from the pan (along with any butter in in the pan) all over the pierogies. Roast for 20 to 30 minutes, flipping the pierogies once in between. Sprinkle with fresh herbs and serve immediately with the chipotle sour cream.

T's Pierogies, the "Pierogy Pocket of America," is an area including New York, New Jersey, Pennsylvania, Ohio, Indiana, Chicago, Detroit, parts of the northern Midwest and southern New England which accounts for 68% of annual U.S. pierogi consumption.

Enter: my Roasted Pierogies with Vegetables.

I love my greens, so I wrote this recipe for fresh broccoli and green beans, but it would also be DELICIOUS roasted with asparagus, spinach, or even carrots. Trust me, whatever you have in your fridge or pantry is great.

T's Pierogies. If you have the time, boil the frozen pierogies first, to get the pasta perfect for sautéing. However, it's not a must—you can also cook frozen pierogies right in the skillet without boiling them—and they will turn out delicious.

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!

Canadian Pan Fried – A Traditional Favourite

Place frozen perogies into frying pan and fry for approximately 3-4 minutes until golden brown. Then, turn perogies over and brown on other side for 3-4 minutes. Remove and serve with your choice of favourite toppings like sour cream, onions or bacon bits.

A tried and true method for cooking pierogies is frying. The texture is crunchy on the outside and creamy on the inside. And, they make great side dishes, appetizers, or perfect finger-food for snacking!

How To Sauté / Pan-fry Pierogi: Lightly grease the frying pan with neutral oil or ideally – butter.