Pierogies have always been one of my favorite dinners. Especially when they are cooked with sweet caramelized onions and bacon like in this easy 30 minute recipe.
I wish that I had a good story about these pierogies, like they came from my great grandma who immigrated here from Poland, and it was her Mother’s recipe or something, but the truth is, that these easy pierogies, use frozen store-bought pierogies that are kicked up by cooking them in bacon and caramelized onions! I will be trying to make my own pierogi dough very, very soon though because those leftover mashed potatoes from Thanksgiving need a home, and homemade pierogies will be the perfect vessel – so keep your eyes open for that recipe soon!
I bought the 1 pound bag (24 ct) of pierogies for this recipe – they cost about $3.48 at Walmart, and they fed my entire family, with leftovers for another night, and frozen pierogies still in my freezer. If you are following my December Menu, this is the recipe included for Pierogies. Pierogies make a great meal for busy weeknights and are a fantastic budget-friendly meal. My Dad eats his pierogies, like he eats everything else with ketchup – barf! But, traditionally, or at least traditionally here in America, pierogies are served with sour cream.
There are so many ways that you can cook up pierogies, and they are all delicious, but this pan-seared way is my favorite! It makes the pierogies crispy, and by pan searing them in the bacon fat, it adds a ton more flavor that you’re missing from the frozen pierogies. Don’t get me wrong, frozen pierogies are fantastic, and we always seem to have a bag in the freezer, but nothing beats an authentic homemade pierogi! Again… keep your eyes open for this one – it’s coming soon!
1 lb (24 ct) frozem pierogies
1, 12 oz pkg bacon, diced
1 onion, thinly sliced
1 tsp each; salt and garlic powder or 1 tsp garlic salt
1/2 tsp black pepper
sour cream, for serving
Fry bacon in a hot skillet, until crispy. Remove bacon from the pan with a slotted spoon and place on a paper-towel lined plate to drain excess fat.
Pour out any extra fat – leaving about 1 tbsp in the pan and add sliced onions and seasonings. Cook onions until softened, and caramelized and brown – about 15 minutes, stirring constantly so that they do not burn.
*if you have any extra bacon fat, save it in a small tupperware container to use as fat in other dishes for extra flavor. We like to use the bacon fat to sear our meatballs when making spaghetti and meatballs.
Turn up heat to high and add pierogies and cooked bacon to pan with caramelized onions and stir to combine. Sear pierogies on each side for about 2-3 minutes each – until they have a nice sear on each side.
Lower heat to medium, place a lid over your pan and cook pierogies for another 5-8 minutes. Remove the lid and stir pierogies again. Cook for another 5 minutes, WITHOUT the lid, stirring to make sure that the pierogies get an even sear.
Remove from heat and serve right away with sour cream.
For the free printable version of this recipe, click the link below for a PDF version to add to your collection!