11 Ratings
  • 4 Rating Star 5
  • 5 Rating Star 4
  • 2 Rating Star 1
  • 3 Rating Star 1

This is a great side dish for pork or chicken main dishes. This can also be a great idea for an appetizer. This was a recipe that I learned from a friend in high school.

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
3
Max Servings:
3
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Ingredients

Directions

  • Melt the butter in a skillet over medium heat. Stir in the onion and garlic; season with salt and pepper to taste. Cook and stir until the onion has begun to soften, about 1 minute. Add the pierogies, and cook until slightly browned on each side, about 5 minutes per side. Sprinkle with dried parsley to serve.

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Nutrition Facts

229.9 calories; 4.43 g protein; 24.49 g carbohydrates; 12.89 g fat; 33.86 mg cholesterol; 311.24 mg sodium.Full Nutrition


Reviews (8)

Read All Reviews

Most helpful positive review

Christina
02/07/2011
This is pretty much just how I make my pierogies except I make more than six and therefore use more butter and onions and such. I do have to admit 9 times out of 10 I do boil them slightly first (just the way we always did it) but if I'm in a hurry or just don't feel like it I cook them like this from frozen...either way they turn out perfectly delicious buttery yummy goodness!:)
(16)

Most helpful critical review

Vikki Cabral
04/24/2014
I think pierogies are bland.
11 Ratings
  • 4 Rating Star 5
  • 5 Rating Star 4
  • 2 Rating Star 1
  • 3 Rating Star 1
Holiday Baker
03/12/2011
This is basically how I usually make my pierogies. I always make them to taste. So I decided to try this with exact amounts. I doubled the recipes and made 12 pierogies and used 1/2 whipped butter and 1/2 lite margarine to lighten it up. The best unintended part of the recipe was I made a couple steaks yesterday I made on the grill. I took them out of the fridge and sliced them and sauteed them in the pan after I removed the pierogies and they got a nice flavor with the butter onion garlic parsley combination left in the pan. So it made an easy complete meal in one pan today.
(17)
Christina
02/07/2011
This is pretty much just how I make my pierogies except I make more than six and therefore use more butter and onions and such. I do have to admit 9 times out of 10 I do boil them slightly first (just the way we always did it) but if I'm in a hurry or just don't feel like it I cook them like this from frozen...either way they turn out perfectly delicious buttery yummy goodness!:)
(16)
Claudia
02/07/2011
This is the way I have been serving pierogies for years! Fast easy filling & delicious!
(12)
Jillian
01/07/2014
Oh now this is comfort food at it's best! Rich delicious and very filling - not for those counting calories or for those of us like myself who made their New Year's resolution to get healthy LOL! I made this for my husband and this is pretty much the way my Mom used to make them for me as a kid. The only exception for me was I got my hands on homemade church pierogies thanks to my mother-in-law! And for those of you who've had a "church" pierogi you know what I'm talking about. Perfect topped with fresh chives vs. parsley and a side of sour cream - YUM!
(3)
Micki
07/23/2014
These tend to be not as creamy on the inside and crisp on the outside because you did not cook the pierogies in hot water first. Bring the water to a boil and add pierogies. When they float take them out to steam dry. Sauté butter onions & garlic until semi translucent and add the pierogies. When they are slightly golden they are perfect! Yum.
(2)
Deb C
07/22/2014
This was a tasty and satisfying side dish. I found a great quality brand of frozen pierogies and followed the recipe exactly. My husband loved it.
(1)
Vikki Cabral
04/24/2014
I think pierogies are bland.
lutzflcat
07/01/2018
7.1.18 This made a really good quick and easy side dish served last night with Crumbed Chicken Tenderloins (Air Fried) and Summer Corn Salad. I did put the frozen pierogies in a bowl of hot water to soften before frying and did add some diced bacon to the onions and garlic.