Recipe by terina32
"This is a great side dish for pork or chicken main dishes. This can also be a great idea for an appetizer. This was a recipe that I learned from a friend in high school."
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salt and pepper to taste
frozen pierogies, thawed
This is basically how I usually make my pierogies. I always make them to taste. So, I decided to try this with exact amounts. I doubled the recipes and made 12 pierogies and used 1/2 whipped butter and 1/2 lite margarine to lighten it up. The best unintended part of the recipe was I made a couple steaks yesterday I made on the grill. I took them out of the fridge and sliced them and sauteed them in the pan after I removed the pierogies and they got a nice flavor with the butter, onion, garlic, parsley combination left in the pan. So, it made an easy complete meal in one pan today.
This is pretty much just how I make my pierogies, except I make more than six, and, therefore use more butter and onions and such. I do have to admit, 9 times out of 10, I do boil them slightly first (just the way we always did it), but if I'm in a hurry, or just don't feel like it, I cook them like this from frozen...either way, they turn out perfectly delicious, buttery, yummy goodness! :)
This is the way I have been serving pierogies for years! Fast, easy, filling & delicious!
I guess I think pierogies are bland.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick and Easy Pierogies
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 116
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