Recipe By Terina Harris
Rating
Published Jun 8th
Prep 10m Cook 15m Additional - Ready In 25m
Servings 6 pierogies Calories 229.9

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.

Recipe Ingredients

  • 3 tablespoons butter
  • ¼ cup chopped onion
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 6 frozen pierogies, thawed
  • 1 tablespoon dried parsley

Cooking Directions

  1. 1 Melt the butter in a skillet over medium heat. Stir in the onion and garlic; season with salt and pepper to taste. Cook and stir until the onion has begun to soften, about 1 minute. Add the pierogies, and cook until slightly browned on each side, about 5 minutes per side. Sprinkle with dried parsley to serve.

Nutrition Facts

  • Calories 229.9
  • Carbohydrate 24.5 g
  • Cholesterol 33.9 mg
  • Fat 12.9 g
  • Fiber 1.7 g
  • Protein 4.4 g
  • Saturated Fat 7.3 g
  • Sodium 311.2 mg
  • Sugar 2 g

Reviews

  1. 7.1.18 This made a really good quick and easy side dish served last night with Crumbed Chicken Tenderloins (Air Fried) and Summer Corn Salad. I did put the frozen pierogies in a bowl of hot water to soften before frying and did add some diced bacon to the onions and garlic.
  2. These tend to be not as creamy on the inside and crisp on the outside because you did not cook the pierogies in hot water first. Bring the water to a boil and add pierogies. When they float take them out to steam dry. Sauté butter onions & garlic until semi translucent and add the - Read more ...
  3. This was a tasty and satisfying side dish. I found a great quality brand of frozen pierogies and followed the recipe exactly. My husband loved it.
  4. I think pierogies are bland.
  5. Oh now this is comfort food at it's best! Rich delicious and very filling - not for those counting calories or for those of us like myself who made their New Year's resolution to get healthy LOL! I made this for my husband and this is pretty much the way my Mom used to make - Read more ...
  6. 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 - Read more ...
  7. 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 - Read more ...
  8. This is the way I have been serving pierogies for years! Fast easy filling & delicious!
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