Sponsored by Golden

 

By Sara Goldstein @tomatoes_tomahtos

 

Pierogies are simply a Polish filled dumpling. They are incredibly delicious and oh-so versatile. There are really endless things to do with them, but here are 5 examples of the different ways they can be enjoyed! I used Golden’s cheddar-filled pierogies for the dairy dishes and the potato and onion ones for the meat and parve dishes. I was so incredibly pleased by Golden’s Pierogi flavors, texture, and look — they were such a pleasure to work with, and of course, to eat! Enjoy! 

 

Asian Pierogi Stir-fry

Yields: 4 to 6 servings

 

A stir-fry is always a winner! It packs all the protein, veggies, and starch into a one pan meal, making it an ideal weeknight dish. I like to use the ready prepared stir-fry vegetable mixes, fresh or frozen, to cut prep time in half. You can also use an assortment of stir-fry veggies of your choice instead, like purple onion, colorful peppers, broccoli, and or sugar snap or snow peas.

 

 

Ingredients:

1 box Golden Potato and Onion Pierogies
1 tablespoon oil
4 chicken cutlets, cut into cubes
1 package prepared fresh stir-fry vegetables or 16 ounces frozen stir-fry vegetables
1/4 to 1/2 cup sesame teriyaki sauce or any other Asian-style sauce of your choice

 

Directions:

1. Place pierogies in boiling water for three to five minutes; drain. Set aside.

2. Heat oil in a large skillet or wok on medium heat; sauté chicken until browned on all sides. Remove from the skillet and set aside.

 

3. Add additional oil as needed and stir-fry vegetables. Cook for five to seven minutes, or until cooked through. Add pierogies to the skillet.

 

4. Toss stir-fry mix with the sauce of your choosing. If it looks a little thick, add 1/4 cup water to thin the sauce.

 

Pierogi Nachos

Yields: 2 to 4 servings

Nachos are a great crowd pleaser! The cheddar-filled pierogies add additional cheesy goodness to the dish. Feel free to customize the toppings to your liking.

 

 

Ingredients:

2 tablespoons butter
1 box Golden Potato and Cheddar Pierogies
Cheddar cheese sauce (recipe below)

 

Assorted Toppings:

Pickled jalapeños
Scallions
Sour cream
Diced avocado
Sliced black olives
Salsa

 

Cheese Sauce:

2 tablespoons butter
2 tablespoons flour
1 cup milk
2 cups shredded cheddar cheese
Salt, as needed, to taste

 

Directions:

1. Start by making the cheese sauce. Melt the butter in a pot and add the flour. Mix well until clumps form. Slowly whisk in the milk and add in the cheese. Keep whisking until the sauce is silky smooth. Set it aside and keep warm on a low flame.

 

2. Melt two tablespoons butter in a skillet. Once melted, add the pierogies in a single layer (if you’re using a skillet smaller than 12 inches, you may need to cook them in two batches). Cook on low until golden brown, about five to eight minutes. Flip and cook until golden brown, about another five to eight minutes. Transfer to a platter and top with cheese sauce and toppings. 

 

Pierogi Poutine

Yields: 2 to 4 servings

 

Poutine is a Canadian dish that is made with french fries, cheese curds and a beef-broth-based gravy. In this kosher version, cheesy filled pierogies are topped with a vegetable-stock-based sauce and small bites of creamy mozzarella cheese. It’s so delicious and comforting!

 

 

Ingredients:

1 box Golden Potato and Cheddar Pierogies
1 teaspoon olive oil
2 tablespoons margarine
2 tablespoons flour
1 cup vegetable broth
1/4 teaspoon black pepper
1 tablespoon soy sauce (add more if you want a darker gravy, just note the salt)
Fresh mozzarella, cut into small pieces

 

Directions:

1. Bring a pot of water to a boil. Add in the pierogies and boil for five minutes (stirring occasionally to prevent them from sticking to the bottom). Drain the pierogies and set aside.

2. In a non-stick frying pan, heat up one teaspoon of olive oil. Fry the pierogies for a minute on each side.

3. To prepare gravy, melt margarine in a pot over low heat. Add flour and whisk until combined. Slowly add broth. Whisk until combined. Continue whisking over medium heat until mixture thickens. Season with pepper. Add soy sauce and combine.

 

4. Place pierogies in a serving dish, then top with mozzarella pieces. Layer hot gravy over and serve immediately.

 

Sheet Pan Pierogi Dinner

Yields: 4 to 6 servings

 

Everyone loves a good sheet pan meal! Especially busy moms and dads. I love using sausages as a protein. Since pierogies are officially Polish, a good style Polish sausage will pair very well with this dish, for example, kielbasa.

 

 

Ingredients:

4 Kielbasa sausages, sliced into coins
1 box Golden Potato and Onion Pierogies
1 medium red onion, peeled and sliced
2 large bell peppers, stemmed, seeds removed and sliced
4 tablespoons olive oil, plus more if needed
Salt and pepper to taste
2 teaspoons dried thyme
2 teaspoons smoked paprika

 

Directions:

1. Preheat oven to 400°F and grease 1 very large baking sheet or 2 smaller ones – or line with parchment paper. Place the veggies and pierogies onto the sheet pan.

2. Whisk together the olive oil and spices in a small bowl and then pour over the pierogies and vegetables. Toss gently to combine, then spread into an even layer on one side of the pan or on one of the sheet pans if splitting into two pans. (Feel free to add a little more oil or seasoning if needed and according to taste.) Arrange the sausage coins on the other side of the sheet pan or a separate one if using two.

 

3. Bake for 30 minutes, flipping everything halfway through. 

 

Breaded Fried Pierogies

Yields: 4 to 6 servings

 

This dish is similar to a fried ravioli, but with a creamy potato onion filling instead, making this dish parve! You could totally add grated parmesan cheese to the bread crumbs if you wanted to make it dairy. Either way, it’s crispy on the outside and oh-so creamy on the inside.

 

 

Ingredients:

1 box Golden Potato and Onion Pierogies
2 beaten eggs
1 tablespoons non-dairy milk of your choice
1 and 1/2 cups seasoned breadcrumbs
Oil, for frying
Marinara sauce, for dipping

 

Directions:

1. Bring a pot of salted water to a boil. Add in the pierogies and boil for five minutes, stirring often to prevent them from sticking together. Strain and transfer to a bowl with ice water to stop the cooking.

 

2. In a bowl, beat the eggs and milk. Put the flavored bread crumbs in another bowl. Remove the pierogies from the water and place into the egg mixture. Roll each pierogi into the bread crumbs and fry for two to three minutes per side, or until golden brown. Serve with marinara sauce for dipping.