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**LouT** · 04-03-2007, 01:02 AM

Super simple non-traditional pierogi dish that's out of this world yummy!

I had this as a side dish at a friend's house last week. We had roasted chicken, salad, garlic bread, and these pierogi's.

The variety of pierogis were some type of cheddar cheese and potato stuffing.
She thawed the pierogis in a collander with hot tap water.
She put several tablespoons of butter into a large saute pan, at medium heat (low enough that the empty pan w/butter was not smoking/burning even after 4-5 minutes of being empty.
She put the pierogis into the saute pan, slowly cooking them in the butter, and when they were darkened up (but not black), she flipped them, and of course, added more butter!
Saute'd the second side, until they were cooked, again, browned but not cooked so slowly that they toughened.
When serving on your plate, put a bit of butter onto the top of each one - it still soaks in.
Simple, yummy, and of course can't possibly be healthy with all that butter.

I was told to only use REAL BUTTER.

This would also be a great side dish with grilled kielbasa, in my opinion, and would keep with more of a Polish themed meal.
Enjoy!
Oh, we were drinking Heineken, which went well with the meal, but I think a good beer pairing with this would be a nice bavarian style Pils, or maybe a Boddington's type draught ale.

**Chairman Cheyco** · 04-03-2007, 01:28 AM

You can do the same thing by boiling the frozen 'rogues and firing them into the frying pan with butter. My personal fave is to fry them in the leftover bacon grease with onions - the bacon is then crumpled on top with sour cream. No butter, no calories!

**Bobby_M** · 04-03-2007, 03:13 AM

What do you mean by non traditional? My grandparents are from Poland and you just described how they did it. It doesn't get any more traditional (or delicious) though I prefer saurkraut filling over potato/cheese and Cheyco is right about the onions, yum.

Cheesefood · 04-03-2007, 03:16 AM

I like to boil them, then throw them into some hot oil (and quickly cover) so that they get crispy on the foutside and chewy on the inside.

**LouT** · 04-03-2007, 03:53 AM

Geez, WTF do I know, I'm Italian - I thought it was non-traditional, but heck sounds like I posted the obvious! At any rate, they are tasty and I'm all for bringing them into our dietary rotation!

**Brewtopia** · 04-03-2007, 05:44 AM

My wife is Polish/Ukranian so we have these quite often, made from scratch, Potato and onion filling. We boil them, then fry in butter, In a separate pan, saute diced salt pork. Serve them with salt pork, butter and sour cream, delicious.

**Bobby_M** · 04-03-2007, 12:27 PM

I'm pretty psyched about Easter dinner at the in law's house. They're Ukranian mostly and make a pretty good pierogi but I have to say my Polish family's recipe and process are superior. Don't tell my wife ;-) I think I'm gonna plan a batch in a couple weeks. It's a great arm workout to roll all the dough.

Orpheus · 04-03-2007, 01:58 PM

What a coincidence,

My parents are visiting and my mom brought two trays of perogies she made from scratch (dough and all.) They are nothing short of heavenly!

**LouT** · 04-12-2007, 12:30 PM

Had some with Easter dinner - they were really tasty, and the kids loved them too (always a plus)!

**Fingers** · 04-12-2007, 01:17 PM

My SWMBO makes them from scratch too. Damn good! Fried in butter with onions and served with sour cream. Mmmm.