Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pan-Fried Pierogies Recipe
    Lost? Site Map

    Pan-Fried Pierogies

    Pan-Fried Pierogies. Photo by KellyMae

    1/1 Photo of Pan-Fried Pierogies

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    KissKiss's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 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)

    Directions:

    1. 1
      Bring a large pot of water to a boil and add pierogies. Cook 4-5 minutes or until they float the top, drain.
    2. 2
      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.
    3. 3
      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!
    4. 4
      Serve with a dollop of sour cream.

    Ratings & Reviews:

    • on March 07, 2009

      55

      This great!! My Daughter cooked tonight. She did not have no problem cooking. Very easy recipe. Very good taste. We just love love this recipe. Thank You so very much for posting!!! Hugs

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2008

      45

      Very good, just the way I like my pierogies, nice and crispy! I usually use more onion. Sometimes use bacon, cabbage, etc.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2008

      55

      This is the same way that I cook pierogies and potato and cheese are our favorite. I use an electric skillet for frying, I think it is easier to control the temp. Thank you for posting this great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Pan-Fried Pierogies

    Serving Size: 1 (203 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 1071.9
     
    Calories from Fat 826
    77%
    Total Fat 91.8 g
    141%
    Saturated Fat 53.9 g
    269%
    Cholesterol 258.4 mg
    86%
    Sodium 1463.8 mg
    60%
    Total Carbohydrate 5.4 g
    1%
    Dietary Fiber 0.3 g
    1%
    Sugars 2.2 g
    9%
    Protein 56.7 g
    113%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites