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10Ingredients
40Minutes
290Calories
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Description
Pierogi are classic Polish dumplings, made by wrapping dough around a savory filling and then boiling. This quick and easy, semi-homemade meal takes advantage of store-bought frozen pierogi for a no-boil, one-pot dish that comes together in about 40 minutes. Sweet caramelized onions, pan-browned kielbasa sausage, and a sprinkle of fresh herbs make this quick, cozy dish pop on the plate. For the best results, you'll need a 12-inch nonstick frying pan. If you don't have a nonstick pan this big, you can use a regular frying pan, but you'll need more oil, you'll have to handle the pierogi carefully, and they may break apart a bit. The recipe is a Yummly original created by Tory L. Davis.
Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. vegetable oil (divided)
- 1 large yellow onion (or white onion, halved lengthwise and cut into thin half-moon slices; about 3 cups)
- 1/8 tsp. salt
- 1/4 tsp. black pepper
- 1 kielbasa sausage (14 to 16 oz., pork or beef, diagonally sliced 1/2 inch thick)
- 1 1/4 lb. pierogi (16 frozen potato-filled pierogi; any type of filling that includes potato is fine)
- 1/2 cup water
- chopped fresh parsley (or dill or chives, for serving)
- sour cream (for serving)
- sauerkraut (for serving)
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Directions
- Heat 1 Tbsp. oil in a 12-inch nonstick frying pan over medium-low heat. (If you don’t have a nonstick pan this size, you can use a regular 12-inch or 14-inch frying pan, but add more oil to help prevent sticking.) Add onion, salt, and pepper, and cook, stirring occasionally with a rubber spatula, until onion is soft and just beginning to brown, 10-12 minutes.
- Increase heat to medium-high. Add kielbasa to the pan and spread them out, keeping them in direct contact with the pan as much as possible. Cook, stirring and turning kielbasa occasionally, until sausage begins to brown on both sides and is heated through, 4-5 minutes.
- Add pierogi and water to the pan and cook, covered, until the water has evaporated and a fork can easily pierce through the center of a pierogi, 5-6 minutes. Remove lid and decrease the heat to medium. Add the remaining 1 Tbsp. oil and continue cooking uncovered, stirring occasionally, until pierogi are golden brown, about 8 minutes.
- Spoon the pierogi, kielbasa, and onion onto plates. Scatter parsley on top and serve with a dollop of sour cream and some sauerkraut.
NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat1.5g8% |
| Trans Fat0g |
| Cholesterol10mg3% |
| Sodium570mg24% |
| Potassium65mg2% |
| Protein7g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A6% |
| Vitamin C20% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(12)
Yummly User 7 months ago
yummy! Used a 3 pepper and onion blend, added 2 cloves of garlic, chicken stock in place of water. Definitely a crowd pleaser and will be on the menu again!
Yummly User 9 months ago
Very good and so easy the 13 yr old made it. Only thing we different was half the recipe for 2 people - no leftovers it was that tasty!
Yummly User a year ago
I usually just boil or grill kielbasa and serve with sauerkraut and mashed potatoes. Very easy, very simple, very plain. But this recipe was wonderful. I used loaded potato style pierogies and the caramelized onions were a magnificient addition. Kielbasa was still kinda plain, but that’s okay with me, as the sausage has it’s own distinct flavor that I prefer as is. This recipe was just as easy as my usual go to for kielbasa. I did have to drain the excess water before frying up the pierogies as most of it had not evaporated. I had this on the table and ready to eat in under an hour (prep time included). I think this just became my new favorite way to serve kielbasa and saurerkraut.
Yummly User a year ago
Very Good.
Easy to make.
Yummly User a year ago
This was super easy and good! Everyone loved it. Make sure your onions and sausage are in the pan as your pierogis cook. All that flavor mixing makes it better.
Yummly User a year ago
First time trying kielbasa, it was a great dish! I probably should have doubled the recipe.
Yummly User 2 years ago
excellent recipe, perfecto!
Yummly User 2 years ago
Very tasty! Made just as described. Was a fast and easy weekday meal and family loved it.
Yummly User 2 years ago
Another hit Yum! But next time I will use a bigger pan. I think I crowded the pierogi. But they tasted wonderful and I will be making this again
Yummly User 2 years ago
Amazing easy meal. I forgot how delicious pierogies were. I used turkey sausage kielbasa style instead.
Yummly User 2 years ago
Family loved it. They are already asking me to remake it. Will add more onion as I only used 1/2 of a large yellow onion though.
Yummly User 2 years ago
I had Roasted Garlic Pierogi so I added a little garlic to the onions. it turned out great!