Barbecued Perogies

Submitted by IslandGirl

"Good easy way to cook them up without steaming up your house! And it's good. Eat them out of the packet or brown them a bit on the grill, your choice."

 

• Ready In: 20mins
• Ingredients: 4
• Serves: 4

ingredients

• 12 frozen pierogies
• 1 tablespoon butter
• 1 tablespoon water
• 1⁄2 cup chopped onion

directions

1. Place perogies on a double layer of aluminum foil.
2. Dot liberally with butter.
3. Add water and onions.
4. Wrap loosely, but be sure to seal the edges of the foil.
5. Place in low to medium heat on the BBQ.
6. Turn frequently.
7. Cook for 10- 15 minutes.

Reviews

[Lorac]

Excellent! Delightful and no pots or pans to wash. I usually boil perogies and serve them with onions sauteed in butter. Instead, I made the recipe as directed with potato-sauerkraut perogies, minced the onion and baked them in the oven at 350°F. They needed an additional 15 mins to cook but the flavor was much better than the stove top version. If you don't like onions, think about adding chopped kielbasa or leftover ham. Thank you IslandGirl, great recipe!

 

[KDSCOMOX]

These turned out okay, but perogies are much better steamed or fried, in my opinion.

 

[blancpage]

I miss perogies, I first tried them when I lived in Alberta, Canada for 3 years. I admit I haven't taken a good, hard look for any in my grocery store, but I'll try to next time I'm in the freezer section. My dietary needs have changed since; perogies might not even be good for me anymore. When I was in Canada I used to boil them a bit in salted water, then fry them in butter, with chopped onions, sooo good.

 

[Cooking at the Cott]

This is an absolutely awesome method for perogies. I used Cheddar potato perogies with minced onions. I also prepared them in a 350oF oven for 30 minutes. I think they could have used an extra 5 minutes. Be sure to salt them lightly before you seal the packets. To eliminate the water leaking from the packets as you seal the foil, use ice cubes. Thanks for posting this Island Girl and thanks to Lorac for the oven suggestion.