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It’s taken me a while to find a way to turn those frozen pierogies into something delicious. They’re either too mushy, too tough, or no flavor.
With this dish, I finally got the nice crispiness on the outside, soft inside, with a burst of flavor.
For more delicious ideas, check out my recipe page!
First put oil in a non-stick skillet on low heat. It must be non-stick; otherwise your pierogies will stick to it. And I mean stick. This T-fal skillet worked wonders and is very affordable.
Place your sliced onions in the pan and stir. If you have the time, cook them about 30-45 minutes until they get that caramelized look and flavor.
If you’re like me, I am inpatient and will not wait that long. Cook the onions for about 10-15 minutes and then put a pinch of sugar in the pan. Stir to coat. This helps give the onions their caramelized flavor in less time.
After adding the sugar, we can focus on the pierogies while the onions continue to cook.
The trick to getting a nice mix of textures with the pierogies is to combine the two recommended cooking methods.
Bring a large pot of water to a boil and boil the pierogies for 3 minutes. Add a little more oil to the skillet with the onions (about 1 tsp).
Drain the pierogies and then add them to the onions.
If the pierogies start to stick, add a tiny bit of vegetable stock or water to help. Use as little stock or water as possible.
Turn the heat up to medium and stir and flip the pierogies until the outsides are starting to brown, about 6-10 minutes.
- 1 (16 ounces) package frozen pierogies (such as white cheddar)
- 1 large onion, sliced
- 2 Tablespoons oil
- 1 pinch sugar
- vegetable stock/water as needed
- Place oil in a skillet on low to medium heat.
- Put onions in the skillet and stir. Cook the onions for 10-15 minutes stirring occasionally.
- Put a pinch of sugar in the skillet and stir to coat. Continue to stir occasionally while cooking the pierogies.
- Mean while, bring a large pot of water to a boil.
- Boil the pierogies for 3 minutes then drain.
- Put a little more oil in the skillet (about 1 teaspoon) and put the pierogies in with the onions.
- Turn hit up to medium and stir to evenly distribute the pierogies. If they are starting to stick, add a tiny bit of vegetable stock or water. Use as little as possible.
- Cook the pierogies until starting to turn brown on both sides, flipping after about 3-5 minutes.
- Enjoy immediately.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 143Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 147mgCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 3g