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Parve
Easy
30 Minutes
Diets 
This dish is similar to a fried ravioli, but with a creamy potato onion filling instead, making it 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. Find more unique ways to use frozen pierogies.
2 beaten eggs
1 tablespoons Gefen Oat Milk or other non-dairy milk of your choice
1 and 1/2 cups seasoned breadcrumbs
oil, for frying
Tuscanini Marinara Sauce, for dipping
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.
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 in the hot oil for two to three minutes per side, or until golden brown. Serve with marinara sauce for dipping.
Fill a pan with oil and begin to heat it.
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