Pan Seared Pierogi Recipe
Make Pan Seared Pierogi Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pierogi
Pan and Finish
Method
Pierogi
- 1
Thaw and dust
If using frozen pierogi, thaw in refrigerator for 1–2 hours or place in a single layer at room temperature for 20–30 minutes until pliable but still cool. Lightly dust both sides with the 1 tablespoon flour to prevent sticking.
- 2
Boil (optional for frozen/raw pierogi)
Bring a large pot of salted water to a boil. Add pierogi in batches so they don't crowd. When they float, cook an additional 1–2 minutes. Remove with a slotted spoon and drain on a clean towel or paper towel. If using pre-cooked fresh pierogi, skip this step and proceed to pan-searing.
Pan and Finish
- 3
Prepare onion and bacon
Peel and thinly slice the yellow onion. If using bacon, cut bacon crosswise into 1/2-inch pieces.
- 4
Crisp bacon and onions
Heat a large skillet (preferably cast iron or heavy-bottomed) over medium heat. Add the 1 tablespoon vegetable oil and 1 tablespoon butter. Add bacon pieces and cook, stirring occasionally, until fat renders and edges brown, about 5–7 minutes. Remove bacon with a slotted spoon and transfer to a paper towel-lined plate, leaving the fat in the pan. Add the sliced onion to the pan with rendered bacon fat and cook, stirring occasionally, until softened and caramelized, about 8–10 minutes. Transfer onions to the plate with bacon and keep warm.
- 5
Pan-sear pierogi
Wipe the skillet lightly if there are burned bits, leaving some fond for flavor. Return skillet to medium heat and add remaining 2 tablespoons butter. When butter foams and begins to brown slightly, add pierogi in a single layer (work in batches if needed). Cook undisturbed 3–4 minutes until the bottom is golden brown and crisp. Flip each pierogi and cook another 2–3 minutes until the second side is golden and heated through. If pierogi were boiled earlier and seem soft, press gently with a spatula to get more contact with the pan for crisping.
- 6
- 7
Serve
Transfer pierogi to a serving platter or plates. Dollop sour cream (about 3 tablespoons) over the pierogi or serve on the side. Sprinkle the sliced chives or green onions over the top and garnish with any extra crisp bacon pieces. Serve immediately while hot and crisp.