The Dumpling Diary

Dis cooking so you cooking too.

Pie-rogues October 23, 2010

Filed under: Main Dishes — Meg @ 10:30 am
Tags: , , , , , ,

Ah, the humble pierogi. Or, perogi, pyrogy, pierógi, perogie, pierogi, perogy, pirohi, piroghi, pirogi, pirogen, pierogy, pirohy, pyrohy. However you choose to spell it. Then again, those are just the Polish variations. Eastern Europe has a bounty of different variations on the quintessential dumpling that has made it’s way into the hearts and minds of Canadians (and other countries with a heavy population of Ukrainian/Polish immigrants and otherwise Eastern European). Anyways, most of us need no ‘splainin’ on what a pierogi is. To me, it’s just as Canadian as a nanaimo bar or poutine. Maybe even more so, because I ate more pierogies growing up as a kid than either of those!  While I do love making them by hand, sometimes I just need them. When I’m too tired to cook anything extensive, or too frightened by the sometimes-state of my kitchen, shamed by a plethora of dishes and lacking counter space. Frozen pierogies*** (or, pie-rogues, my own variation) are probably the closest I get to convenience food. Even when I do make them from scratch, I like to freeze a bunch and keep them for quick and easy use in the same manner I would store-bought. There are a few different ways to cook pierogies, boiled, pan-fried, even deep-fried, in some cases. Most people just eat them on their own, boiled or pan-fried with some butter, maybe bacon and fried onions, and maybe with some sour cream. I like them all of those ways, but my mother, in all of her zaniness, created a monster pierogi dish from hell (or heaven, taste-wise), one to shake the earth and laugh heartily in all of our faces. The woman found a way to stir-fry pierogies. I kid you not. Today, I will share with you this demon concoction, with some slight variation. After I made/consumed this the other night, I promptly sent a message to my Polish-Canadian friend Sophie, and told her about it, and how delicious it was, and how it made me feel unworthy of the pierogi. It’s that kind of recipe. Oh, and it’s pretty goddamn easy.
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Mama’s Pie-Rogue Skillet
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Ingredients
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2 tsp butter
1 small onion, sliced
1-2 smoked sausages or equal amount of kielbasa, sliced
12 frozen pierogies
1/4 head green cabbage, shredded (not like KFC Coleslaw, mind you. Big shreds)
2-3 cloves garlic, minced
1/4 tsp cayenne pepper or red pepper flakes
1/2 tsp paprika
1/2 tsp caraway seeds (optional)
3/4 cup water
salt and pepper
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Method
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In a large skillet, heat over medium – medium high and add butter, let melt and add sliced onions and smoked sausage or kielbasa. Let onions and sausage brown.
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(You can brown them even more, if you like)
Add pierogies, and let brown on each side, I would suggest reducing the heat a bit at this point, so as not to burn onions/sausage (you could even remove them from the pan, if you get scurrrred).
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Add shredded cabbage and garlic, along with salt, pepper, to taste, cayenne (or red pepper flakes), paprika and caraway, if you’re using that. Cook and stir over medium heat for 2 minutes or so, then add 3/4 cup of water, and pop a lid on. Let it steam for 3 minutes, until cabbage is just tender, uncover, and let water cook off. Check for seasoning, and serve. Sour cream is a nice addition after you plate it. Full-fat ftw!
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That’s it! Easy as pie-rogues. Delicious to the point of tears.
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*** Note: To freeze homemade pierogies (I noticed someone searched this), put each one on a floured board or pan (or plate!), so they don’t touch each other, and put in the freezer until they’re pretty good and solid. Then pack into freezer bags and you’re golden!

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One Response to “Pie-rogues”

  1. vivvles215 Says:

    I love pierogies! Like a lot…..just the thought of them brings warmth to my heart 🙂 This sounds really good, I look forward to trying it.


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