10
Submitted by KissKiss
"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."
photo by KellyMae 
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
3-4
ingredients
- 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)
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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.
Questions & Replies
-
U have made Oeroguea is like them crispy - how ling do I very shallow fry them for in my drying pan
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Reviews
-
Simplicity is genius. Easy peasy perogie squeezy. Toss in a lil bacon when you fry it up and bam. I suggest a few diced chives to finish with that dollop of sour cream.
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An easy recipe for young adults just getting into the world of cooking by themselves. Recommend adding chives and some fried sausage.
-
I'm of Italian descent. But I do love all ethnicity wit pasta. I'm gonna hook this up 2 nite. Will let u no how it turns out. Thanks for the post
see 4 more reviews
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RECIPE SUBMITTED BY
United States
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