Description
Golden pan-fried potato pierogi served with sweet, deeply caramelized onions for a comforting and flavorful Eastern European dish.
Ingredients
- 1 package (16 oz) potato pierogi (store-bought or homemade)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 large onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar (optional, for caramelizing)
- 2 tablespoons sour cream (for serving, optional)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Bring a pot of salted water to a boil and cook the pierogi according to package instructions. Drain well.
- In a large skillet, heat butter and olive oil over medium-low heat.
- Add sliced onions, salt, and sugar (if using). Cook slowly for 20–25 minutes, stirring occasionally, until onions are soft and caramelized.
- Remove half of the onions and set aside for topping.
- Increase heat to medium and add the cooked pierogi to the skillet with remaining onions.
- Pan-fry for 5–7 minutes, turning occasionally, until pierogi are golden and slightly crispy.
- Season with black pepper to taste.
- Serve hot, topped with reserved caramelized onions, sour cream, and parsley if desired.
Notes
- Do not overcrowd the pan to ensure crispiness.
- Homemade pierogi can be used for a more authentic flavor.
- Add bacon bits or mushrooms for extra richness.
- Low heat is key for perfectly caramelized onions.
- Leftovers can be reheated in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Polish