Brown hamburger and onions, drain if necessary. Mix in sauce. Place pierogi in sprayed 7x11 casserole dish. Pour sauce mixture over pierogi, making sure the sauce covers all pierogi and gets to the bottom of pan. Cover with foil and bake for 15 minute Uncover and finish heating through. Pierogi should be soft and slightly puffy.
Enjoy.
Place the pierogi in a microwave safe dish and cover with water. Heat for 5 minutes.
Meanwhile, heat the oil in a large frying pan. Add the onion and garlic and saute over medium heat for 5 minutes or until soft.
Add the spinach, peas and white wine. Saute until peas are cooked and spinach is wilted.
Add the pierogi and generous lemon pepper. Saute until heated through and wine has completely evaporated.
Top with shredded parmesan and serve.
Cook the pierogi according to the instructions on
Preheat oven to 350
Place pierogies in bottom of casserole dish.
Place kielbasa pieces in casserole dish, making a single layer of ingredients.
Sprinkle butter pieces over pierogi.
Sprinkle herbs & spices over all.
Bake for 20 minutes.
Flip pierogies & kielbasa & bake for an additional 15-20 minutes.
Serve & enjoy.
(I served mine with Dijon mustard to dip the kielbasa in).
*next time I might try a little dill sprinkled on the pierogies, it just feels like the right thing to do.
Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 2 minutes until transparent. Add kielbasa and pierogi; saute 3 minutes until slightly browned. Add peas; cook 3 minutes longer until hot.
boil and cook the pierogi in batches for 3-4
br>To stuff pierogi:
* Before stuffing the pierogi, put a BIG
efrigerate until ready to assemble pierogi.
Combine flour, salt and
acon fat for frying the pierogi.
Place potatoes into a
efrigerate until ready to assemble pierogi.
Combine the ingredients listed
ring to boil.
Drop pierogi into water a few at
To prepare the pierogi dough, mix together the flour
ater and cook until the pierogi rises to the top.
clean dish towel so pierogi won't dry out and
Mix flour, egg and salt.
Add enough water to make medium soft dough.
Knead until blisters appear.
Divide dough into 2 portions.
Roll each portion thin; cut into 2-inch squares.
Place a spoonful of filling in each.
Fold in half to make a triangle. Pinch edges.
Drop into boiling water until pierogi comes to top, about 10 minutes.
After pierogi are boiled and drained, brown butter in skillet and pour over pierogi.
In a big skillet, heat the oil over medium-high.
Cook the beef and onion, stirring frequently, until the beef is no longer pink and the onion is tender.
Add the pierogis and cook for 4-5 minutes, or until heated through.
Add in the broccoli, salt, and pepper; stir to combine.
Top with the cheese.
Reduce heat to low, cover and cook for 2-3 minutes or til the cheese is melted and broccoli is heated through.
Cook pierogies according to package directions.
Meanwhile, in a large nonstick skillet, saute chicken and onion in butter until juices run clear; remove and keep warm.
Drain pierogies; add to skillet.
Cook over medium heat until lightly browned.
Return chicken mixture to the pan.
Stir in salt and pepper.
Sprinkle with cheese.
Cover and remove from the heat.
Let stand for 5 minutes or until cheese is melted.
clean dish towel so pierogi won't dry out and
igh heat.
Drop 6 pierogi into the water and stir
Mix all ingredients with enough water to make medium soft dough.
Knead well, then roll out until thin.
Cut into squares to make 50 pierogi.
Place on each square 1 teaspoon filling.
Fold in half to make triangle.
(Seal edges with frothy beaten egg whites.)
Pinch edges well to keep filling from escaping.
Drop in salted, boiling water; cook until all pierogi rise to the top and cook for 5 minutes.
Drain well.
Pour over browned butter, or sprinkle with buttered bread crumbs.