LouT
Can't wait to go AG...
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.
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.