You may not be aware of this, but today is National Pierogy Day! So clearly, there’s only one thing that can be on the menu! We are celebrating with these incredibly delicious and simple Sauteed Pierogies with Caramelized Onion Dip as an appetizer, but you couldn’t go wrong with the Mini Pierogy Ramen or the Pierogy Breakfast Sampler either!
For this recipe, we’re going to use the Mrs. T’s Loaded Baked Potato Pierogies, but any variety would work. You can browse the options in the freezer section of your grocery store and pick out the one that sounds best to you.
You’ll also need a few other simple ingredients:
First things first, we need to caramelize the onions. If you have never caramelized onions before, it’s very easy, but it does take some time.
Preheat about a teaspoon each of olive oil and butter in a skillet over medium heat while you cut the onion into thin slices.
Add the onions and a sprinkle of salt to the pan and cook low and slow for about 30 minutes, stirring occasionally. If you notice they are starting to burn, either turn the heat down a little or add some more oil.
While the onions are caramelizing, it’s time to move on to the piece de resistance: the pierogies. *chef kiss*.
This is the simplest part of the recipe, you don’t even need to thaw the pierogies first! Just add some butter or oil into a separate skillet, let it melt, then add the pierogies in a single layer. Cook for about 7-8 minutes on each side or until golden brown.
When the onions are finished, the last step is to combine it with sour cream and a dash of salt in a food processor or a blender. There’s no need to be precise with your measurements, just taste test it to see if you need to make any adjustments.
Serve it on a beautiful platter topped with some green onions (or gobble these sauteed pierogies straight out of the pan, I won’t judge).
This post is sponsored by Mrs. T’s Pierogies. Thank you for supporting content that keeps Home & Kind going!
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