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    See More:   Appetizers Comfort Food Side Dishes Snacks Vegetarian

    Last Modified: Dec 18, 2022 by Tara Gerner 7 Comments

    How to Make Frozen Pierogies with Butter and Onions

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    Traditional pierogies are pasta pouches filled with mashed potatoes and swimming in butter and caramelized onions. You can make them from scratch, but it is not necessary thanks to pre-made, frozen varieties available in the grocery store.

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    I don't think pierogies are common across the whole US, but in my part of the country, they are ubiquitous. Almost all Ziegmont family gatherings have a CrockPot full of them with butter and onions (and also kielbasa, but that's a food for another blog post).

    Our favorite brand of pre-made pierogies is Mrs. T's, and they are made right around the corner from where my ex-husband grew up. We have driven by their factory tons of times. Mrs. T's come in sour cream & onion, cheddar cheese, sweet potato, jalapeño, and many other flavors. My favorite was always the cheddar cheese or the sour cream & onion, and the following is my favorite way to prepare them.

    My kids will eat pierogies prepared this way, although they skip the onions. But they don't seem to mind the onions touching their pierogies which is a testament to the power of the pasta. My kids won't normally eat anything that even comes near to an onion, but pierogies are such a familiar and comforting food that they overlook the onion cooties!

    I mentioned in the recipe notes below that some people prefer to sauté their pierogies from frozen. I have burned too many of them over the years this way and much prefer to boil them first. When you cook them in a skillet from the beginning, you have to keep the heat very low so that the centers heat up before the outside gets too brown. It's a delicate balance. When you boil them first, they are already heated through, and you can just brown them. They still soak up all the buttery goodness.

    one pierogy with butter, onions, and sour creamPin

    What you'll need to make frozen pierogies with butter and onions

    EQUIPMENT

    • Colander - Alternately, you can use a large slotted spoon to dip the pierogies out of the boiling water. Be careful not to overcook them as they will explode.
    • Mandoline - This is a tool that cuts very even slices. I prefer to use it to cut the onions, although you could do it with a sharp knife too. Just try to get the slices as evenly cut as possible.

    INGREDIENTS 

    frozen pierogies with butter and onions ingredientsPin

    See printable recipe card at the bottom of the page for measurements.

    • Frozen pierogies - You can use any flavor. My favorites are the classic cheddar cheese and the sour cream and onion.
    • Large sweet onions - You will want to use the mandoline to slice these into even rings. It's important that the rings are all the same size so that they'll cook evenly. If they're not all the same size, some will get too brown while others are not yet fully cooked.
    • Butter - You can use salted or unsalted butter. It doesn't matter.

    How to make frozen perogies with butter and onions

    1. Boil the pierogies in a large pot as directed on the package.
      boil the pierogies according to the package instructionsPin
    2. Meanwhile, melt the butter in a large skillet then saute the onions in the melted butter over medium heat until they are fragrant and soft.
      sauté the onionsPin
    3. If you have time, you can even cook them until they've started to brown. That gives them a very nice, sweet flavor.
      continue to cook the onions until they are browned and very softPin
    4. Drain and place pierogies into the pan. Sauté until the pierogies are browned.
      add the pierogies to the onions in the skilletPin

    How to store leftover pierogies

    You can put any leftover pierogies into an airtight container or freezer bag and store them in the fridge for up to 3-5 days. To reheat, add a tablespoon or two of butter to a skillet and sauté them gently until they're warmed through.

    a pierogie with butter and onions cut in halfPin

    Here are a couple more recipes that you might like:

    • Spinach Pasta with Creamy Red Sauce
    • Pasta with Tomato Gorgonzola Sauce
    • Cheesy Shrimp Pasta Bake
    • Simple Instant Pot Potato Salad
    • The Best Rich & Creamy Crock Pot Mashed Potatoes
    • Crockpot Potato Soup
    • Pierogies Alfredo
    • Spicy Pierogies
    • Pierogies for the Super Bowl - includes instructions to bake or fry frozen pierogies

    My favorite way to eat traditional pierogies is with butter and onions. It's what everyone in my part of the country is used to, and it is so rich and decadent and delicious.

    Recipe

    How to Make Frozen Pierogies with Butter and Onions

    Traditional pierogies are pasta filled with mashed potatoes and swimming in butter and caramelized onions. You can make them from scratch, but it is not necessary thanks to pre-made, frozen varieties available in the grocery store.
    5 from 4 votes
    Print Recipe Pin Recipe
    Cook Time 20 minutes mins
    Total Time 20 minutes mins
    Course Side Dish
    Cuisine Polish
    Servings 4 servings
    Calories 303 kcal

    Equipment

    • Colander
    • Mandoline

    Ingredients
      

    • 1 box pierogies any flavor
    • 2 large onions sliced in rings
    • 4 tablespoons butter

    Instructions
     

    • Boil the pierogies as directed on the package.
    • Meanwhile, melt the butter in a medium skillet then sauté the onions over medium heat until they are fragrant and soft. If you have time, you can even cook them until they've started to brown. That gives them a very nice, sweet flavor.
    • Drain the pierogies and add them to the skillet. Sauté until the pierogies are browned.

    Notes

    Some people like to sauté their pierogies without boiling them first, but I think there's more of a chance of burning them that way. I like to boil them and just brown them in the skillet.

    Nutrition

    Calories: 303kcal | Carbohydrates: 39g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 38mg | Sodium: 536mg | Potassium: 300mg | Fiber: 3g | Sugar: 4g | Vitamin A: 351IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 2mg
    Keyword butter, onions
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      Recipe Rating




    1. Cherie says

      October 23, 2021 at 6:07 pm

      5 stars
      Just made this I will never have perogies any other way! Thanks for sharing.

      Reply
    2. Judy says

      December 24, 2021 at 1:14 pm

      Can you pre cook and heat later the pierogis

      Reply
      • Tara Ziegmont says

        December 26, 2021 at 8:31 pm

        You can definitely boil them and reheat later, but I don't think they would be as good if you fried them in a skillet until they were crispy and then reheated. They would get soggy. But as long as you're just cooking them in butter and onions, you should be fine. Store in an airtight container for up to 3-4 days and reheat in the microwave.

        Reply
    3. Logan says

      March 08, 2022 at 7:16 pm

      What would you serve this with?

      Reply
      • Tara Ziegmont says

        March 09, 2022 at 9:17 am

        You can serve it with anything. I've had it at potlucks with a variety of different foods, but at my house, I usually serve it with some kind of meat main dish. Sometimes kielbasa but usually beef steaks or ham steaks or something like that.

        Reply
    4. Andrea says

      April 12, 2022 at 7:18 pm

      Sorry but the best pierogi is not store bought! Homemade, which my mother used to make and now I do, are the best. While keeping an open mind I have tried several brands and they are not good!

      Reply
    5. J says

      May 06, 2022 at 10:30 pm

      You don’t have to say “pierogies”, pierogi is the plural of pieroga, and when it comes to pierogi, you can’t have just one!

      Reply

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