Pan Pierogies Food

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PAN-FRIED PIEROGIES



Pan-Fried Pierogies image

I use Costco's brand (Santarelli's) to make this recipe. The box has 96 oz. split into two bags. I use about half a bag (24 oz). Whatever brand you buy, just make sure the pierogies have a thick pasta shell. If they're too thin, they can tear during the pan-frying. Also, it's good to use a soft spatula (one that can withstand high heat) to turn the pierogies over.

Provided by KissKiss

Categories     Very Low Carbs

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 6

24 ounces frozen pierogies stuffed with potato and white cheddar cheese (see note above for brand recommendation)
water
2 tablespoons butter
2 tablespoons olive oil
1/2 large onion, sliced thick
salt and pepper, to taste (or Paula Deen's House Seasonsing, recipe on Zaar)

Steps:

  • Bring a large pot of water to a boil and add pierogies. Cook 4-5 minutes or until they float the top, drain.
  • 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!
  • Serve with a dollop of sour cream.

Nutrition Facts : Calories 1071.9, Fat 91.9, SaturatedFat 54, Cholesterol 258.5, Sodium 1463.9, Carbohydrate 5.4, Fiber 0.3, Sugar 2.3, Protein 56.8

POTATO AND CHEESE PAN-FRIED PIEROGI



Potato and Cheese Pan-Fried Pierogi image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 23

4 pounds all-purpose flour
1 tablespoon olive oil
2 large eggs
1 teaspoon kosher salt
3 1/2 cups warm water (110 degrees F)
Nonstick cooking spray
2 pounds red potatoes
Kosher salt
1 stick butter
4 ounces cream cheese
3 ounces sour cream
1 tablespoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 pound soft European farmer's cheese
Milk to thin, if necessary
Nonstick cooking spray
4 ounces olive oil
1 medium yellow onion, julienned and sauteed
Sour cream
1 ounce clarified butter
1 teaspoon chopped fresh parsley

Steps:

  • For the pierogi dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil, eggs, salt and 2 1/2 cups warm water. Start the mixer on slow for a minute, and then switch to high for another couple of minutes until the dough pulls away from the bowl. Then slow the mixer down to medium speed and slowly add the remaining 1 cup warm water. Once the water is absorbed, return the mixer to high and let the dough beat for 10 minutes.
  • Remove from the bowl. Cut the dough into 4 pieces. Form into balls, spray with nonstick spray, wrap in plastic wrap and let rest in a warmer area for 20 minutes.
  • Spray the counter or large cutting board with the nonstick spray and begin to roll the dough with a rolling pin. Roll until a consistent thickness of 1/4-inch. Then spray with nonstick spray. (If it gets too thin, that's ok as you can re-ball and roll out again.) Use about a 3-inch circle cutter and press down hard and give a slight twist to completely separate from the rest of the dough, continue this throughout the entire piece.
  • Remove the scraps and in-betweens, save, re-ball and re-roll. Then flip the circle cut-outs; they are ready to be stuffed.
  • For the mashed potato filling: Boil the red potatoes, leaving the skin on, in a stock pot with 2 tablespoons kosher salt. Once the potatoes are soft, drain off the water and place in the mixer bowl with the dough hook or paddle attachment. Add the butter right away so it will start to melt. Then add the cream cheese, sour cream, granulated garlic, onion powder and black and white peppers into the bowl and mix on a medium speed. Mix until smooth and free of all lumps. Now add the farmer's cheese and mix on high for a couple minutes until a little fluffy. Season with kosher salt. Loosen with milk if necessary. Let cool.
  • Line a baking sheet with parchment paper and spray with nonstick spray (so the delicate dough doesn't stick. Place about 1 teaspoon of the potato and cheese filling in the center of all the cut-outs. (I like to use a bamboo skewer or large toothpick to remove the filling from the spoon to keep your hands clean.) Then pick up the dough with two hands and fold over the filling. Slightly pull out both sides at the base of the fold, then continue to pull, then pinch, and form and seal as you continue around the half moon. Double check for any areas that aren't smooth or completely sealed. Repeat. Place on the prepared baking sheet.
  • In a large saucepan bring three-quarters of a gallon of water and 1 tablespoon kosher salt to a rapid boil. One by one, drop in the pierogis. Par-boil them until they float, about 5 minutes. Then place them back on the baking sheet to let cool.
  • To serve: Cover the bottom of a saute pan with olive oil over medium-high heat. Once the oil is hot, saute the pierogis; they should sizzle once they hit the oil. After a minute or so, flip them, looking for a golden brown color. Plate with the sauteed onions and a side of sour cream for dipping. Drizzle with the butter and sprinkle with the parsley. Enjoy!

FRIED PIEROGIES



Fried Pierogies image

Easy family meal using frozen Pierogies

Provided by DinnerPlanner

Categories     Dinner

Number Of Ingredients 5

1 16 oz Bag Frozen Pierogies
1 tablespoon Oil
2 tablespoons Butter
1 cup Shredded Cheddar Cheese
Salt and pepper

Steps:

  • Cook Pierogis according to package directions. Drain and keep in the colander until ready to use.
  • Melt butter and oil in a large skillet over medium heat.
  • Add pierogis and cook for about 5 minutes, flipping over at least once using a spatula.
  • Lightly salt and pepper, stir in cheese or other additions.
  • Reduce heat to low. Cover and cook for about 5 additional minutes.

Nutrition Facts : Calories 410 kcal, Carbohydrate 35 g, Protein 19 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 66 mg, Sodium 741 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving

PAN FRIED PIEROGIES WITH HAM



Pan Fried Pierogies With Ham image

Make and share this Pan Fried Pierogies With Ham recipe from Food.com.

Provided by Karen..

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

2 -4 tablespoons butter
12 potato & cheese pierogies
8 ounces ham, diced
1 medium onion, peeled and sliced

Steps:

  • Thaw pierogies in hot tap water in a large bowl; drain.
  • In a large skillet, melt butter over medium heat.
  • Add onions and cook until slightly softened.
  • Add ham and pierogies and fry until brown and crisp.
  • Add additional butter as needed.

Nutrition Facts : Calories 145.8, Fat 9, SaturatedFat 4.7, Cholesterol 44.8, Sodium 901.3, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 13

SHEET-PAN PIEROGIES WITH BRUSSELS SPROUTS AND KIMCHI



Sheet-Pan Pierogies With Brussels Sprouts and Kimchi image

This sheet-pan dinner is a sure win in under an hour, with your oven doing most of the heavy lifting. Roasting pierogies yields a crisp, golden skin with a soft, pillowy interior but, if you don't have pierogies, you could use gnocchi in their place. (No pre-cooking required!) Cooking kimchi at high heat may feel like a surprising move, but it becomes sticky and caramelized, imparting lots of flavor and texture to the final dish. Finally, a dill sour cream adds a fresh richness, but feel free to swap out the sour cream and use a good-quality Greek yogurt, crème fraîche or even buttermilk (it will be runnier, so no need to thin with water).

Provided by Hetty McKinnon

Categories     dinner, weekday, dumplings, main course

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 pound brussels sprouts, trimmed and halved
1 1/2 cups cabbage kimchi
5 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and black pepper
2 (13-ounce) packages fresh or frozen cheese or potato pierogies
1/2 small lemon, for serving
Handful of chopped dill, for serving
3/4 cup sour cream
1/4 cup chopped dill
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon kosher salt

Steps:

  • Set a rack in the lower third of the oven and heat oven to 400 degrees. Add the brussels sprouts and kimchi to a rimmed sheet pan. (A small amount of kimchi juice is fine and adds lots of flavor.) Drizzle with 2 tablespoons oil and season with salt and black pepper, and toss to combine.
  • Prepare the dill sour cream: Combine the sour cream, dill, oil, lemon and salt in a small bowl and whisk to combine. If the cream is too thick, add a tablespoon of water. (You are looking for the consistency of heavy cream.)
  • After 15 minutes, remove the pan from the oven and add the pierogies. Drizzle everything with the remaining 3 tablespoons oil, and, using a spatula, toss everything together. Return to the oven, and roast until the brussels sprouts are tender, and the pierogies are puffed and golden, another 20 to 25 minutes. (Don't flip the pierogies.)
  • Drizzle with olive oil, scatter with dill, and serve with dill sour cream and halved lemon.

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