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!
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