Pan-Fried Pierogies

Recipe by KissKiss
READY IN: 30mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 24
    ounces frozen pierogies stuffed with potato and white cheddar cheese (see note above for brand recommendation)
  • 2
    tablespoons butter
  • 2
    tablespoons olive oil
  • 12
    large onion, sliced thick
  • salt and pepper, to taste (or Paula Deen's House Seasonsing, recipe on Zaar)
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DIRECTIONS

  • 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.
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