skip to main | skip to sidebar

Pages

  • Home
  • Glossary . . .
  • Tools . . .
  • About Me . . .

Granny's Delights

Pirogies

Thursday, March 25, 2010 | Publish by Taffy

Hello, everyone!  My hubby's family came from Eastern Europe - specifically the Ukraine (from there to the US, then on to Canada).  So he grew up on pirogies - handmade by his momma, no less.  I can cook, but there is no way I could make handmade pirogies - nor raviolis, either.  OH - I could probably learn - like anything else, it probably just takes practice -- but then again, you can buy them frozen - all ready to go, so it seems kinda silly to take all the time to make them when you don't have to.  SO . . .  here are several ways I've done them lately.


Frozen Pirogies (your choice, we use potato and cheese, but would work with the potato and onion, too)

Next try any variation from below.

Pirogies with sour cream - very traditional
Spray a 13 x 9 x 2 pan - holds a dozen pirogies - (can also use a 1/2 sheet pan - it will hold about 2 dozen) with nonstick spray, arrange pirogies in a single layer, dot each one with butter, cover or use foil to seal the pan, bake in a preheated 350 degree F oven for 35-40 minutes.  Transfer to serving plate and place a small dollop of sour cream on each pirogi.

Pirogies with caramelized onions and sour cream
Spray a 13 x 9 x 2 pan - holds a dozen pirogies - (can also use a 1/2 sheet pan - it will hold about 2 dozen) with nonstick spray, arrange pirogies in a single layer, dot each one with butter, cover or use foil to seal the pan, bake in a preheated 350 degree F oven for 35-40 minutes.  Meanwhile, melt 2 Tbsp butter in a skillet over medium heat, then add 2 (or more) onions, thinly sliced.  Stir immediately so onions are coated with the butter.  Let the onions cook, stirring up off the bottom frequently, so all the onions get a chance to mingle with the heat.  Keep stirring every 20-30 seconds or so.  The onions will lose alot of their water content and then they will start to brown.  YAY!  Lower your heat a bit, and watch them closely, and keep stirring to make sure they caramelize evenly.  They should go from a tan to a gold and on to a brown - at this point they are done.  If you try to go further, you run the risk of burning the onions (ewww!).  When the pirogies are done, transfer to serving plate, top with a spoonful of onions, then place a small dollop of sour cream on each pirogi.

Hmm, that should be enough to get you started - bet you can make up some topping ideas of your own.
Enjoy!

Key Words easy, pierogi, sour cream
Whatcha think? 
« Newer Post Older Post »

About the blog . . .

Here you will find recipes from three generations of home cooks. You'll also find a few tips, tricks and shortcuts along the way to make your cooking easier. This is why my husband calls me "Shortcut Sally." There are times when slaving over a meal is warranted and times when it won't affect the final result if you don't. The trick is for you to know the difference and that your guests don't have a clue.

Other sites to visit

  • 101 Cookbooks
  • ABC's The Chew
  • Just A Pinch Recipe Club
  • Kitchen & Dining@HSN
  • Kitchen & Food@QVC
  • Paula Deen's website
  • Rachael Ray Magazine
  • Rachael Ray's website
  • The Food Network website
  • Three Many Cooks
  • Trader Joe's Market

Facebook & Twitter

Follow @GrannyzDelights

Follow us by email

Blog Archive

  • ►  2012 (5)
    • ►  January (5)
  • ►  2011 (59)
    • ►  December (7)
    • ►  November (5)
    • ►  October (4)
    • ►  September (3)
    • ►  August (4)
    • ►  July (5)
    • ►  June (4)
    • ►  May (6)
    • ►  April (6)
    • ►  March (5)
    • ►  February (5)
    • ►  January (5)
  • ▼  2010 (56)
    • ►  December (5)
    • ►  November (5)
    • ►  October (5)
    • ►  September (3)
    • ►  August (4)
    • ►  July (3)
    • ►  June (4)
    • ►  May (3)
    • ►  April (4)
    • ▼  March (6)
      • Pirogies
      • Sauteed Cabbage with Bacon
      • Corned Beef
      • My Best Beef Roast
      • Italian Sloppy Joes
      • Super Easy Cheesy Garlic Bread
    • ►  February (7)
    • ►  January (7)

Labels

  • easy
  • chicken
  • cheese
  • medium
  • beef
  • pie
  • slow cooker
  • grilled
  • casserole
  • chocolate
  • soup
  • breakfast
  • onion
  • pasta
  • potato
  • beer
  • ground beef
  • sausage
  • bean
  • bread
  • cabbage
  • cake
  • cookie
  • cream cheese
  • garlic
  • peanut butter
  • sourdough
  • starter
  • stew
  • tips
  • turkey
  • Granny
  • Holiday
  • Mom
  • alcohol
  • alfredo
  • apple
  • biscuits
  • corn
  • dough
  • eggs
  • gravy
  • italian
  • lentil
  • low cal
  • mushroom
  • pancakes
  • pecan
  • pressure cooker
  • sauces
  • sour cream
  • yeast
  • Pork Chops
  • appetizer
  • bacon
  • bars
  • bechamel
  • bread machine
  • brine
  • broccoli
  • brownie
  • butterscotch
  • canning
  • carrot
  • chili
  • chowder
  • coconut
  • cornbread
  • filling
  • frosting
  • fruit
  • grits
  • ham
  • kids
  • kielbasa
  • marinade
  • meat
  • microwave
  • noodles
  • oats
  • oven
  • party
  • pastry
  • pea
  • pepperoni
  • pierogi
  • pineapple
  • pinto beans
  • playdough
  • raisin
  • ribs
  • rub
  • rye
  • salad
  • snack
  • spaghetti
  • spread
  • strawberry
  • stuffing
  • treats
  • tuna
  • wine
Copyright (c) 2010 Granny's Delights. Design by Template Lite
Download Blogger Templates And Directory Submission.