10 pierogies and skillet Recipes

  • Pierogi Skillet
    vegetable oil, ground beef, chopped onion and
    4 More
    vegetable oil, ground beef, chopped onion, frozen potato pierogi, thawed, frozen broccoli, florets,thawed, salt and pepper, shredded cheddar cheese
    35 min, 7 ingredients
  • Sausage Pierogi Skillet
    frozen potato and onion pierogies and
    9 More
    frozen potato and onion pierogies, smoked turkey sausage , cut in half lengthwise and sliced into 1/2-inch pieces, butter, divided, canola oil, divided, onion, sliced, coleslaw mix, garlic powder, celery salt, pepper, bay leaf
    30 min, 10 ingredients
  • Pierogi Beef Skillet
    ground beef, onion, chopped, all-purpose flour, beef broth and
    6 More
    ground beef, onion, chopped, all-purpose flour, beef broth, frozen cheese and potato pierogies, thawed, frozen mixed vegetables, thawed and drained, salt, black pepper, cheddar cheese, shredded
    30 min, 10 ingredients
  • Pierogi Beef Skillet
    ground beef, chopped onion and
    8 More
    ground beef, chopped onion, king arthur unbleached all-purpose flour, beef broth, frozen cheese and potato pierogies, thawed, frozen mixed vegetables, thawed and drained, salt, pepper, shredded cheddar cheese
    30 min, 10 ingredients
  • Skillet Pierogies, Kielbasa and Cabbage Casserole
    butter, head cabbage, chopped, sweet onion, chopped and
    4 More
    butter, head cabbage, chopped, sweet onion, chopped, kielbasa, sliced into 1/4 inch pieces, potato and cheddar pierogies, boiled according to package directions, salt , to taste, fresh ground black pepper, to taste (a combination of white and black pepper is good also)
    20 min, 7 ingredients
  • Filling For Polish Dumplings
    meat filling for polish dumplings and
    41 More
    meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.
    42 ingredients
  • Pierogi Skillet Dinner Pierogi Skillet Dinner
    oil, onion, coarsely chopped and
    3 More
    oil, onion, coarsely chopped, kielbasa, cut diagonally in 1/2-inch thick slices, pierogi, frozen green peas
    13 min, 5 ingredients
  • Pierogies Polish Sausage Vegetable Skillet Pierogies Polish Sausage Vegetable Skillet
    pierogi, frozen, polish sausage, thawed and sliced and
    2 More
    pierogi, frozen, polish sausage, thawed and sliced, broccoli and cheese, frozen, water
    11 min, 4 ingredients




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