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.
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 Joe grew up. We have driven by their factor tons of times. Mrs. T's come in sour cream & onion, cheddar cheese, sweet potato, jalepeño, 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 them which is a testament to the power of the pasta. My kids won't normally eat anything that even comes near to an onion.
I mentioned in the recipe notes below that Joe prefers to sauté his 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.
Here are a couple more recipes that you might like:
- 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.
Traditional Pierogies with Butter and Onions
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.
Cherie says
Just made this I will never have perogies any other way! Thanks for sharing.
Judy says
Can you pre cook and heat later the pierogis
Tara Ziegmont says
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.
Logan says
What would you serve this with?
Tara Ziegmont says
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.
Andrea says
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!
J says
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!