Pierogies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For pierogies:
24 pierogies, frozen
cooking oil of your choice for pan frying pierogies (I use avocado oil)
For pierogie topping:
3 onions, thinly sliced (love onions!)
olive oil (for cooking onions)
1 package reduced-sodium real bacon pieces/bits or fresh cooked bacon chopped up small
light sour cream
For green beans:
1 lb green beans
1-2 tbsp olive oil
garlic powder
salt and pepper
For optional side dish:
4 chicken sausages
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Directions: |
Directions:1. Thinly slice your onions and place them in a large pan with olive oil. Cook/saute your onions until they are browned out and turn crispy (I like my onions cooked really well- no really soft or white parts). Add your desired amount of bacon bits to the pan and cook for a few minutes more. Place onion and bacon in a bowl, cover the top (to keep warm), and set aside.
2. Put your fresh french green beans in a microwave safe dish, splash with a little water, cover, and cook for 4 to 5 minutes to steam them. Set aside.
3. Fill a pasta pot with water and bring it to a boil. Drop your frozen pierogies into the boiling water and heat for only several minutes. Do not bring water back to a boil. Pierogies should float to the top. Don't overcook as the filling will spill out (you will finish the cooking process by pan frying them). Drain the water.
4. For both uncooked or cooked chicken sausages, I place the sausages on aluminum foil in the toaster oven at 350 on the bake setting. I cook them until they are done (internal temperature should reach 170 F).
5. While your chicken sausages are cooking, heat a couple of tbsp of cooking oil in a large pan. Once the oil is hot, carefully drop the pierogies in one at a time (you will probably have to do two batches, add more oil as needed). Pan fry the pierogies until golden brown on both sides. Place cooked pierogies on paper towels to absorb extra oil.
6. Discard the excess oil from the pan. Add 1 to 2 tbsp olive oil to the pan. Place the green beans in the pan, add your salt, pepper, and garlic powder (to taste). Using a pair of tongs, toss the green beans around in the oil to coat and distribute the spices evenly. Saute the green beans just until they are nice and hot (should only take a few minutes).
7. Dish up 6 pierogies, 1 chicken sausage, and a nice helping of green beans onto each plate. Top pierogies with the onions and bacon and sour cream. Makes 4 servings. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: This is a bimonthly dinner ritual for Leigh and I. I'm polish, so naturally I love potatoes, cheese, and meat. The combination of the onion, bacon, and sour cream really make the pierogies outstanding. We don't cook the typical polish sausage, kielbasa, since Leigh prefers chicken sausage (because it's healthier). I actually really like the chicken sausage, and they are available in many different flavors. This is one of my favorite meals. Hats off to the Pollocks!
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