What's New

Recipe Thursday-Browned Pierogies

Posted on July 14th, 2011 | Posted in Main Course, Recipes, Side Dish

Since we have Mrs. T’s Pierogies on special this month I thought that I would cook some up for dinner! I used the regular sized pierogies and decided to spice them up a bit by browning them in a compound butter, sauteed onions and thick chunks of proscuitto.

Compound butters are a great way to season up pretty much anything- meat, fish, vegetables. They are very easy to make and a good ingredient to have ready to use in your fridge. I made a garlic chive compound butter for this recipe. These Browned Pierogies were easy to make and they tasted delicious with these simple toppings, which allowed you to still taste the creamy cheese and potato filling in the pierogies.

Browned Pierogies

Yield 4-6 Servings


Compound Butter:
1/2 cup (1 stick) butter, softened (880000)
1 small clove garlic, minced (991057)
1 tablespoon chopped chives


2 pounds potato and cheese pierogies (559005)
1/2 cup water
1 white onion, chopped
1 pound thick cut proscuitto, cut into 1/2 inch pieces (CWME375)
Salt and freshly ground pepper (CQS030/CQP065)

Compound Butter:

Cream ingredients together in the bowl or container you will be storing the butter in. Cover the herb butter and store in refrigerator for 3 hours before use.


In large skilled heat 1/2 cup of water over medium high heat. Sauté frozen pierogies for 6-8 minutes. Set aside.

Simultaneously, in another large skilled, melt 1/4-1/2 cup of compound butter over medium-high heat, add onion and sauté for 6-8 minutes until soft, add proscuitto and heat for a few more minutes.

Stir in pierogies; heat through. Season with salt and pepper.

Leave a Reply