Pan-Fried Pierogies
Recipe
Serves 3
Here is a traditional pan-fried pierogies recipe. In this recipe you boil the pierogies first, then pan-fry them in olive oil with the garlic, onion, and other spices.
Pierogies consist of a pocket of dough and a potato filling. Traditionally the potatoes are whipped and then mixed with onion, cheese, and sometimes meat. They are then baked, fried, pan-fried or boiled.
Optional Ingredients: In this recipe for pierogies, sometimes I add steamed broccoli for color and taste. If you would like to add broccoli you can steam it in the water used to boil the pierogies while they are in the frying pan. Add the steamed broccoli to the pierogies just before serving.
Ingredients:
- 1 clove of garlic, minced
- 1 of a medium sweet onion, diced
- 2 Tablespoon white wine
- 3 Tablespoons olive oil
- Sea salt to taste
- Freshly ground pepper to taste
- 12 perogies - Use homeade pierogies or one 12 ct. package of Mrs. T’s Potato and Cheddar Pierogies
- Fresh oregano (dried oregano is an okay substitute)
Directions:
1. Bring the water to a boil in a large pot.
3. Heat the olive oil in a large non-stick skillet over medium-high heat
2. Add the Pierogies to the boiling water. Boil them for 2-3 minutes or until they float. Drain the perogies and set aside.
4 Add the chopped onions and garlic to the skillet and fry, stirring often until the onions turn dark yellow and begin to caramelize.
4. Add the pierogies to the onions and garlic and season with salt and pepper.
5. Add the white wine and let the sauce reduce for about 1 min (juices need to evaporate a little)
7. Turn the heat down to medium and simmer the pierogies until they are slightly browned on the outside, and the onions and garlic are golden. Add a little more olive oil and chopped oregano right before serving.
8. Arrange the pierogies in the center of a plate, spoon the rest of the caramelized onions and garlic over top and enjoy!
Did you know? Pierogies originated in Eastern Europe back in the late 1800's. Ever since, people all around the world have been enjoying them. No one knows for sure the exact location from which pierogies originated but many think the first pierogies came from somewhere in Eastern Europe. In these regions potatoes have been used as a main source of nutrition for centuries.
Everywhere people have a different names for pierogies. It's been called a perozshkii in Ukrainian, a Piragi in Latvia, and a Perogi in Poland. The Russian call them Pelmenis. Perogy, pirohi, piroghi, pirogi, piroshki, perogi, peroshkies, pipirozhki, pyrohy, pirozhki or pyrizhky. There are many names that describe this famous potato dumpling that we all love so much!
