Pierogies

[Kristi]

I've had some pierogies in my freezer that I've been needing to do something with for months... I'm doing the clean out the refrigator/freezer thing right now and am thinking that I may saute the pierogies w/ some red and green bell peppers and shallots which I also need to use...maybe add some chicken broth or white wine.

Any other suggestions for these?

[lsdesign]

I think there is a recipe in the Make It Ahead issue that suggests sliced fennel and caraway seeds. My sis and I thought it sounded interesting since we both grew up on these things.

[AndreaU]

I've often served them up Mexican style. As they're boiling, prepare the sauce: (I improvised so I don't have exact measurements)
Mix salsa, black beans & corn (both drained) in a pan and bring to a boil. Simmer until ready to use. Saute pierogies until golden brown on both sides and pat dry with paper towels to remove excess butter, oil, etc. Serve pierogies topped with sauce, shredded monterray jack cheese and sour cream.

I also like them simply topped with sauteed onions, sour cream & dill. Great as a main dish or accompaniment to kielbasa (or any kind of sausage- Gerhard's chicken sausage is wonderful!).

[laughsandlaughs]

I've served them the same ways...sauteed with onions, spinach and cabbage, but we like the mexican route better...I still saute the onions and spinach, but add salsa and light sour cream. Quite good! You can also saute the pierogies themselves in butter to give them a crispiness...I think I'm going to boil them then broil in the oven to see if I can get similar results without adding extra fat.

YUM!