o a boil for the pierogies.
Meanwhile, place a large
In large skillet or wok, heat oil over medium heat; stir-fry shredded cabbage, onion, carrot, bacon, vinegar, caraway seeds, salt and pepper for 3 minutes.
Cover and cook just until cabbage is wilted, about 10 minutes.
Arrange pierogies on cabbage mixture; cover and steam, turning pierogies once, until cabbage is tender, about 10 minutes.
Serve with sour cream and chives.
rizzle the mixture over the potato salad and stir in lightly
level tablespoon of the potato filling on one side of
Bring 1 cup water and Old Bay seasoning to a boil in a Dutch Oven.
Add cabbage, corn, kielbasa and 1/2 tablespoon butter to Dutch Oven when water is boiling.
Cover and cook 10 minutes, turning ingredients once or twice to avoid sticking. Cabbage and corn should be tender.
Meanwhile, defrost pierogies in the microwave (about 2 minutes).
Add pierogies and remaining 1 tablespoon butter; toss to mix.
Garnish with parsley.
Boil the pierogies in salted water, according to
On a cutting board, cut sausage links into 1-inch pieces; set aside.
In a Dutch oven, cook pierogies according to package directions.
Drain and keep warm.
In a large skillet, melt butter and saute onion until tender, about 5 minutes.
Add sausage, continue to cook and stir until sausage is heated through and brown.
Stir in prepared pierogies.
Sprinkle with parsley, if desired.
Serve.
Heat oil in large nonstick skillet over medium-high heat.
Add the mushrooms, onion, salt and pepper to taste.
Cook stirring occasionally until the mushrooms and onion are tender and lightly browned, about 4 minutes.
Stir in sherry and cook until evaporated.
Sprinkle in flour and stir to combine.
Stir in milk, broth, and pierogies; bring to a boil.
Remove from heat and stir in sour cream.
Light a grill. Arrange the potato pierogi on a large baking
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
walnut) out of the potato mixture by rolling the mixture
br>Filling:
Cook the potato cubes in boiling salted water
Bring a large pot of water to a boil and add pierogies. Cook 4-5 minutes or until they float the top, drain.
In a large NON-STICK fry pan, melt the butter with the olive oil. Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning.
Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish!
Serve with a dollop of sour cream.
5 minutes.
Stir in pierogies and 1/3 cup water
heaping tablespoon of the potato mixture into the centre of
Preheat oven to 350\u00b0Boil Pierogies for about 5-8 minutes.
Then drain.
In a small skillet, melt margarine.
Saute onion and green pepper for about 5 minutes.
In a 2 quart casserole, combine drained pierogies with onion and green peppers.
Blend milk and soup and pour over casserole.
Top with Cheese.
Bake in 350\u00b0 oven for 35 minutes.
o 400\u00b0F.
Bake pierogies as box directed, 16 to
ater to a boil. Add pierogies and boil for 5-7
o a boil and drop pierogies in (I like to work
Melt butter in large skillet over medium heat; add cabbage and onion and saute until tender, stirring often and being careful not to burn.
Add kielbasa and cover with lid, cooking for about 10 minutes.
Add pierogies and stir gently to mix.
Season to taste.