Ingredients
- Pierogies (frozen or homemade, preferably potato and cheese variety)
- Kielbasa (Polish sausage, preferably pork-based with at least 75% meat content)
- Butter (for frying)
- Olive oil (for frying)
- Onions (for caramelizing, optional)
- Salt (for boiling pierogies)
- Vegetable or chicken stock (optional, for boiling pierogies)
- Sour cream (for serving, optional)
- Dill (for garnish, optional)
- Chives (for garnish, optional)
- Sauerkraut (optional side dish)
- Fresh vegetable salad (optional side dish)
- Mustard or horseradish (optional condiment)
Instructions
- Boiling the Pierogies:
- Bring a large pot of salted water to a rolling boil.
- Add pierogies to the boiling water, 5-6 at a time.
- Cook for 3-5 minutes, or until the pierogies float to the surface.
- Remove the pierogies with a slotted spoon and set aside.
- Pan-Frying the Pierogies:
- Heat a non-stick skillet over medium heat.
- Add a mixture of butter and olive oil to the pan.
- Pat the boiled pierogies dry to avoid oil splatter.
- Fry the pierogies in a single layer until both sides are golden brown, about 2-3 minutes per side.
- Cooking the Kielbasa:
- Slice the kielbasa into 1/4 to 1/2 inch rounds.
- In the same skillet, add kielbasa slices and cook until browned and crispy, about 5-7 minutes.
- Combining Pierogies and Kielbasa:
- After browning, gently stir the kielbasa and pierogies together in the skillet and cook for an additional 3-5 minutes to allow the flavors to meld.
- Caramelizing the Onions (Optional):
- In a separate pan, heat canola oil over low heat.
- Add diced sweet onions and cook for 20 minutes, stirring occasionally.
- Increase the heat to medium and cook for an additional 10 minutes until amber-colored.
- Serving:
- Serve pierogies and kielbasa together, topped with caramelized onions.
- Garnish with sour cream, dill, or chives as desired.
Notes
- Pierogies: Frozen pierogies do not need to be thawed before boiling. Keep them frozen until ready to cook for the best texture.
- Kielbasa: Make sure to choose high-quality kielbasa with a natural casing for the best flavor and texture.
- Pan-Frying: Pat your pierogies dry before frying to achieve a crispy, golden exterior.
- Accompaniments: Sauerkraut, fresh vegetable salad, and mustard-horseradish blend pair wonderfully with this dish.
- Prep Time: 10 minutes (if using frozen pierogies and pre-sliced kielbasa)
- Cook Time: 20-25 minutes (for boiling pierogies, frying, and cooking kielbasa)
- Category: Main Course
- Method: Boiling and Pan-Frying
- Cuisine: Polish
- Diet: Gluten Free