Easy Sunday Pierogi Dinner


I was out of town for awhile, so my fridge is running on empty.  Friday the boyfriend and I went to a movie and had burgers at Bobby’s. Saturday we had BBQ sandwiches at Baby Blue’s and spent too much money at a bar for our friends show. So now that it was Sunday, we knew we needed a night in, for a cheap home cooked meal. But, I didn’t really have much to work with. There are some random vegetables in the fridge, and a number of random items in the freezer. After some thinking, I decided on pierogies!


Ever since I was little my mom bought pierogies from the grocery store from a company called ‘Delicious Fresh Pierogi‘. They are locally owned and family operated, and make the best pierogies I have ever had. I usually buy 2 or 3 packages when I am home, and I’ll pop them in the freezer. They freeze really well, and then you always have something easy to make in the freezer.


My boyfriend and I love to make pierogies with sautéed bacon and onions. Classic and delicious. I also had some frozen latkes I made a few weeks back so I popped those in a pan to eat as well. It was a potato overload. (Dream meal?)


Artsy bacon shot!


I let the pierogies thaw for about an hour, then we seared them in the pan that we cooked the bacon and onions in. This gives them a nice crunchy outside, and ensures the dough is cooked through. Other than chopping, this whole meal is just waiting for things to get done on the stove top. So easy to make after a long weekend!

Pierogi with Bacon and Onions

1 Package of fresh pierogies

4 Slices of raw bacon

1 Small Onion

Salt and Pepper

Parsley (Optional)

1. Slice bacon into bite size pieces. Dice onion into small pieces. Heat a large pan to medium heat.

2. Sauté bacon until it looks cooked through and the fat has melted off. Using a slotted spoon, remove bacon from pan, make sure to keep the bacon fat deliciousness in the pan!

3. Sauté onions in the bacon fat until translucent, slightly browned. (Unless you prefer them more raw, or less raw). Add a touch of salt, and some ground black pepper. Remove the onions from the pan.

4. Add a drizzle of oil or butter to the pan if it looks dry. You don’t want those pierogies to stick! Place the pierogies on the pan and sear until golden brown, flip and repeat.

5. Add onions and bacons to the pan and mix with pierogies to make sure everything is warm.

6. Plate, and add chopped parsley on top. Serve with sour cream if you have it. Which I didn’t 😦 😦



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