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There are two ways to get your pierogi. You can either find yourself a babcia (that's "Grandmother" in Polish for you playing the home game), or you can check the freezer case of your local grocery store. Hint: Babcias are hard to find some times. Grocery stores are easier.
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Babcia-Will-Forgive-You Pierogi
(serves four)
- One small bag of frozen pierogi (lots of choices, so fillings are up to you)
- 2 Tbsp unsalted butter
- One small onion, halved and sliced thin
- kosher salt and freshly ground black pepper to taste
- Prepare your frozen pierogi as printed on the side of the bag. This usually involves bringing a large pot of salted water to a boil, and then putting the pierogi in for a 4 minute swim, before scooping them out to an awaiting strainer.
- Get out your big-honkin' 12" cast iron skillet...
WHAT?!? YOU DON'T HAVE ONE?!? Okay, that's cool, we'll wait until you run down to your local Gander Mountain or Cracker Barrel, and pick yourself up a 12" Lodge Logic (preseasoned) skillet. Go on, we'll wait. Don't speed. Buckle up.
Okay, now that you have the skillet... - Put it over medium heat and sweat the onion in the butter with a sprinkle of kosher salt.
- Once the onions start to get translucent, slowly place your pierogi in the skillet, but don't overcrowd. If you have a smaller skillet, fry them in batches.
- Allow the pierogi to brown nicely for few minutes before carefully turning them over to let the otherside brown.
- Serve warm.
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Now I'm not saying that you shouldn't try to form your own pierogi, and who knows, we may do this here someday... I'm just saying that pierogi can be a quick and easy addition to any meal... one Babcia would be proud of... right Grandma?
- Matt
3 comments:
Those pierogies looks amazing. A polish friend of ours made a whole pile of pierogies for us a while back. This is absolutely something I need to put on my list of things to make soon.
after reading this article I still have the problem of what to serve with these wonderful perogies. Really there should be some other foods at the table, I just don't know what. Help please.
Rice Pilaf, Butter and Herb Rice, or Risotto, are all great combinations with this dish.
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