Learn out what to make with pierogies with this list of recipes. Each dish is perfect for using this frozen dumpling. Find your new family favorite dinner idea, breakfast casserole, or appetizer.
This easy-to-make casserole takes frozen potato pierogi to the next level with layers of spinach, sausage, and cheese that will leave everyone craving more.
This easy-to-make casserole takes frozen potato pierogi to the next level with layers of spinach, sausage, and cheese that will leave everyone craving more.
Learn out what to make with pierogies with this list of recipes. Each dish is perfect for using this frozen dumpling. Find your new family favorite dinner idea, breakfast casserole, or appetizer.
Hey-hey-hey, my lovelies! I have a very special treat for you today. I've been dreaming of making this vegan pierogi casserole for a long time now. Pierogi are my love's number one food (along with cookies), so figuring out different versions how to eat them, is very much needed. His favorite way is to just pan-fry them, but he really loved this casserole too! I also devoured it, because it was delicious, packed with veggies and covered with a creamy cashew sauce. You can definitely use sunflower seeds to make the sauce, too. I'll be honest - the cashew sauce is better, but if you have a nut allergy or the cashews are too expensive, then you still can make this recipe. I used store-bought potato pierogi. They are also selling mushroom gyozas here, so they would fit too. Basically every filled vegan dumpling could go in here. If you have more time, I strongly recommend to try to make your own dumplings. Use this pot stickers recipe or this super simple basic pierogi recipe. To make this casserole extra juicy, I added loads of spiralized carrots and zucchini. If you don't have a spiralizer, you can just coarsely grate the veggies. They fit perfectly here, making the dish more moist, healthy and of course tasty. Tomorrow we are celebrating Shrove Tuesday in Estonia. That means we eat loads of homemade sweet and fluffy buns with whipped cream (my favorite is the good old coconut whipped cream). Also, split pea soup is a must have tomorrow. But one could also make this very similar and quicker red lentil and vegetable soup. Then we also have a very important Estonian Independence Day on the 24-th of February. Our little and brave country will be 100 years old! And I will be 29 years old next week, yay! So February is packed with awesome holidays and it's a nice and short month. I will definitely take time to enjoy this time of the year when we finally have a lot of snow and these beautiful sunny winter days. And Spring isn't far anymore! Let's celebrate with this perfect wintery casserole :) Time: 1,5 hours Serves: 6 people Sauce: 1 cup / 150 g cashews (or ½ cup / 75 g sunflower seeds) 4 cups / 950 ml cold water 1 ½ - 2 tsp salt (3 Tbsp nutritional yeast flakes) Casserole: 2 - 3 Tbsp oil 3 onions (cut into four and sliced) 2 - 3 garlic cloves 2 huge carrots (8 cups / 450 g when grated or spiralized) 1 bigger zucchini (4 cups / 300 g when grated or spiralized) 1 ¾ - 2 tsp salt 2 x 14 oz / 2 x 400 g frozen vegan pierogi (I used potato filled pierogi) or make your own pierogi using THIS or THIS recipe Directions: If you don't have a powerful blender, soak the nuts or seeds for a couple of hours or boil them for 15 minutes. Then blend them with cold water, salt and nutritional yeast (if you want) until you have an even white liquid. Pre-heat the oven to 400 F / 200 C. Heat up a deeper pan. Add oil and onion slices. Cook for a couple of minutes. Add chopped garlic. Cook for a minute. Add spiralized or coarsely grated carrots. Cook for a minute. Add spiralized (if you spiralize, cut the zucchini ribbons into half after, so they will mix better with other ingredients) or grated zucchini and cook for about 5 minutes, until the veggies have shrunk and are a little softer. Taste and add more salt, if needed. Mix the veggies with frozen pierogi. Grease a medium deeper baking dish (or a few smaller dishes) and pour in the pierogi-veggie mixture. Pour the cashew sauce over everything and bake the casserole for at least an hour or a bit less, if you are using multiple smaller baking dishes. I recommend to taste one pierogi and see if the dough has baked enough. Then you will know if the whole casserole is ready.
Delectable creamy egg custard pie is a cinch to make and sure to become a family favorite!
Hey-hey-hey, my lovelies! I have a very special treat for you today. I've been dreaming of making this vegan pierogi casserole for a long time now. Pierogi are my love's number one food (along with cookies), so figuring out different versions how to eat them, is very much needed. His favorite way is to just pan-fry them, but he really loved this casserole too! I also devoured it, because it was delicious, packed with veggies and covered with a creamy cashew sauce. You can definitely use sunflower seeds to make the sauce, too. I'll be honest - the cashew sauce is better, but if you have a nut allergy or the cashews are too expensive, then you still can make this recipe. I used store-bought potato pierogi. They are also selling mushroom gyozas here, so they would fit too. Basically every filled vegan dumpling could go in here. If you have more time, I strongly recommend to try to make your own dumplings. Use this pot stickers recipe or this super simple basic pierogi recipe. To make this casserole extra juicy, I added loads of spiralized carrots and zucchini. If you don't have a spiralizer, you can just coarsely grate the veggies. They fit perfectly here, making the dish more moist, healthy and of course tasty. Tomorrow we are celebrating Shrove Tuesday in Estonia. That means we eat loads of homemade sweet and fluffy buns with whipped cream (my favorite is the good old coconut whipped cream). Also, split pea soup is a must have tomorrow. But one could also make this very similar and quicker red lentil and vegetable soup. Then we also have a very important Estonian Independence Day on the 24-th of February. Our little and brave country will be 100 years old! And I will be 29 years old next week, yay! So February is packed with awesome holidays and it's a nice and short month. I will definitely take time to enjoy this time of the year when we finally have a lot of snow and these beautiful sunny winter days. And Spring isn't far anymore! Let's celebrate with this perfect wintery casserole :) Time: 1,5 hours Serves: 6 people Sauce: 1 cup / 150 g cashews (or ½ cup / 75 g sunflower seeds) 4 cups / 950 ml cold water 1 ½ - 2 tsp salt (3 Tbsp nutritional yeast flakes) Casserole: 2 - 3 Tbsp oil 3 onions (cut into four and sliced) 2 - 3 garlic cloves 2 huge carrots (8 cups / 450 g when grated or spiralized) 1 bigger zucchini (4 cups / 300 g when grated or spiralized) 1 ¾ - 2 tsp salt 2 x 14 oz / 2 x 400 g frozen vegan pierogi (I used potato filled pierogi) or make your own pierogi using THIS or THIS recipe Directions: If you don't have a powerful blender, soak the nuts or seeds for a couple of hours or boil them for 15 minutes. Then blend them with cold water, salt and nutritional yeast (if you want) until you have an even white liquid. Pre-heat the oven to 400 F / 200 C. Heat up a deeper pan. Add oil and onion slices. Cook for a couple of minutes. Add chopped garlic. Cook for a minute. Add spiralized or coarsely grated carrots. Cook for a minute. Add spiralized (if you spiralize, cut the zucchini ribbons into half after, so they will mix better with other ingredients) or grated zucchini and cook for about 5 minutes, until the veggies have shrunk and are a little softer. Taste and add more salt, if needed. Mix the veggies with frozen pierogi. Grease a medium deeper baking dish (or a few smaller dishes) and pour in the pierogi-veggie mixture. Pour the cashew sauce over everything and bake the casserole for at least an hour or a bit less, if you are using multiple smaller baking dishes. I recommend to taste one pierogi and see if the dough has baked enough. Then you will know if the whole casserole is ready.
These delicious cookies will remind you of one of your favorite candy bars. They are the perfect blend of sweet coconut, semi-sweet chocolate, and sliced almonds. They can be baked and frozen ahead of time.
This snowball cookie recipe is a Christmas tradition and my favorite cookie! These melt-in-your-mouth buttery pecan shortbread cookies are baked to perfection and rolled in powdered sugar.
Delicious chocolate cake-like cookies with a soft melt-in-your-mouth texture and lovely crinkle appearance made easy with a powdered sugar coating that is added before baking.
Mushroom pierogi recipe with egg dough and caramelized onion topping. Traditional Polish Christmas recipe
Pierogies are a traditional Polish food that are basically half-moon pasta pockets stuffed with mashed potatoes. Nowadays you can buy already made frozen pierogies in most grocery stores. There are so many different flavors available of frozen pierogies. These flavors include but are not limited to 4 cheese, cheese and bacon, feta and spinach, garlic...
Wondering what sauce goes well with pierogi? You’re in the right place.
It's more than just cheese and potatoes.
These Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) are the real deal. Traditional Polish dish at its best! Try this recipe and never buy pierogi again. They are amazing.
It's more than just cheese and potatoes.
If there is one recipe that reminds me of my mom it's this recipe for Lazy Pierogi. Growing up I remember her always making this for church potlucks and family gatherings. Honestly it's been so long since I've had it but I have thought about it often. Last year a girlfriend of mine and I headed
Pierogi are delicious stuffed dumplings with a crescent shape, typical of Polish cuisine. Also known as perogy, these particular ravioli are prepared in all the countries of Eastern Europe and in each nation they take on different names and flavors.
Don't miss this recipe from Poland!
You can serve perogies with any kind of sauce or none at all, they're amazing on their own. For this recipe, I went with a sage butter sauce because, well, it's just ridiculously good. Making your own perogies from scratch is quite a process, but you can always make double the recipe and freeze the
This easy-to-make sauerkraut is a tasty hot dog topping. Use it to make our Classic Reubens and Pierogi with Sauerkraut and Mushrooms.
The pierogi leniwe are classic Polish dumplings made of farmer's cheese or cottage cheese. Easy to make in less than 30 minutes, here is my babcia's Polish lazy pierogi recipe.
Potato and Onion Pierogi ( Robert Irvine). Discover our recipe rated 4.4/5 by 16 members.
If you are using new potatoes you just boil them in water until tender. If you are using regular potatoes, peel them and cut them into large, 1 1/2 inch
This Keto Pierogi Recipe makes perfect pierogies; crispy outside, chewy inside, stuffed with a savory mushroom filling. Top them with onions fried in butter and sour cream!
