Polish-inspired · dumpling plate
Pan-Fried Potato and Cheese Pierogi with Onions
Potato-and-cheese pierogi steam and crisp in one skillet under a tangle of soft buttery onions.
Total time25 min
Hands-on18 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Melt 1 tablespoon butter in a large nonstick skillet over medium heat and cook the onion with a pinch of salt until soft and golden, 8 minutes; transfer to a plate.
- 02
Arrange the frozen pierogi in the skillet, add the water, cover, and steam for 5 minutes.
- 03
Uncover, let the remaining water evaporate, and add the remaining butter.
- 04
Cook the pierogi until golden on both sides, 2 to 3 minutes per side, then return the onions and serve with sour cream.
Make it work
Useful swaps
- Use potato-and-onion pierogi for a dairy-free filling.
- Plain Greek yogurt can replace sour cream.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
