Even though we’re having a relatively warm (and delightful) fall, my cravings for carbs-wrapped-in-carbs, caramelized onions, and earthy skillets of vegetables don’t care. Plus, as we’re in the thick of busy times — this year it’s college applications, middle school adjustments, me, working on a new cookbook for you — any time a full meal can be made in one pan and not feel joyless or compromised, it’s going immediately in our dinner rotation. This sure did.
Consider these the inverse of the way pierogi are more commonly made, which is usually boiled and then sautéed. Instead, we get our vegetables started — almost-caramelized onions and garlicky mushrooms, and then brown the still-frozen pierogi, adding just enough water to cook them through. We put it all back together with a dash of vinegar*, dollops of sour cream, and a fistful of dill and chives.
And then we bask in the joy of having it all, or a skillet that does (close enough!). Partly crispy, partly chewy dough encasing soft, fluffy potato centers with buttery, earthy mushrooms all around and exactly the right amount of cold, tangy, and fresh finishes. You did this in less than 30 minutes. You did this with fairly inexpensive ingredients. You did this on a weeknight. And you have only a pan, cutting board, fork, and knife to wash. “Deb, I think you forgot a plate.” Sure, if you say so.
* I love white vinegar. I gush about this and ten other ingredients I don’t want to live without in New York Magazine this week; you can read it here.
Related: If you love a one-pan frozen carb + vegetables, see also: Crispy Tortellini with Peas and Prosciutto and Skillet Ravioli with Spinach.
Skillet Pierogi with Mushrooms
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 medium onion, diced
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, minced
- 8 ounces sliced mushrooms
- 1 pound frozen potato pierogi, no need to defrost
- 1/2 cup water
- 1 to 2 tablespoons white vinegar
- Sour cream
- A fistful of chopped herbs, such as chives and dill
Brown and cook the pierogi: Add remaining tablespoon of oil to the pan, warm it, and add frozen pierogi in a single layer. Cook until browned underneath, about 5 minutes, and turn each over. Add water (be careful, it’s going to erupt in steam) and quickly cover the pan, reducing the heat to medium. Cook/steam the pierogi for 5 to 8 minutes, checking once a few minutes in to make sure all of the liquid hasn’t steamed off, and adding a few tablespoons more if so. Taste a pierogi to make sure it’s hot and cooked through and once it is, you’re done.
To finish: Return the mushrooms and onions to the skillet and stir to rewarm them. Remove from the heat and drizzle white vinegar over the pan, followed by dollops of sour cream and your chopped herbs. Bring to the table and dive in.
Previously
6 months ago: Black Bean Confetti Salad and Braised Leeks with Arugula and Yogurt
1 year ago: Opera Cake and Spinach and Ricotta Gnudi
2 years ago: Roasted Carrots with Lentils and Yogurt
3 years ago: Chicken Rice with Buttered Onions
4 years ago: Focaccia Onion Board
5 years ago: Big Apple Crumb Cake
6 years ago: Whole Wheat Chocolate Oat Cookies and Simple Cauliflower Tacos
7 years ago: Chickpea and Kale Shakshuka
8 years ago: Crispy Spinach Pizza
9 years ago: Pizza Beans and Chocolate Tahini Challah Buns
10 years ago: Homemade Merguez with Herby Yogurt and Magic Apple Plum Cobbler
11 years ago: The Perfect Manhattan, Broccoli Cheddar Soup and S’more Cupcakes
12 years ago: Latke Waffles and The Crispy Egg
13 years ago: Frico Grilled Cheese Sandwiches
14 years ago: Crackly Banana Bread and Spaghetti with Broccoli Cream Pesto
15 years ago: Apple Pie Cookies
16 years ago: Single-Crust Apple and Plum Pie
17 years ago: Date Spice Loaf and Lebanese-Style Stuffed Eggplant
18 years ago: Summer’s Last Hurrah Panzanella, Sweet and Sour Glazed Cippoline, Majestic and Moist Honey Cake, and Best Challah (Egg Bread)
19 years ago: Red Velvet Cake, Noodle Kugel, Spaghetti Fideos with Chorizo and Almonds and Couscous and Feta-Stuffed Peppers
20 years ago: Acorn Squash with Chile-Lime Vinaigrette
We love pierogis, and my vegetarian kid would love this, so I’ll definitely share. (Spouse and I dislike mushrooms ourselves, but we can definitely swap something in.)
I am going to ask a heretical question here – any suggestions on a sub for the mushrooms (nothing other than cabbage is immediately coming to mind)? I detest them but the rest of this looks so good.
Yes, cabbage, or brussels sprouts, maybe zucchini, peppers, honestly any vegetable you like to sauté and would like with potatoes and dough. For these ravioli, I use spinach; for the tortellini I use peas and prosciutto.
How would potstickers do with this recipe?
College Applications???!!!!
But he’s just a little boy, right….??
Can potstickers be substituted for the pierogi?
Looks great! Is there a brand of pierogis you particularly enjoy?
Made exactly as written but added a handful of spinach when adding back the mushroom/onion mix. I like that this is done in one pan, quick and easy. Not a “wow” dish but a good one to make when pressed for time.
Omg, college applications? It feels like it was only yesterday that I was reading your recipes and finding hidden links to adorable baby pictures on Flickr.
Did I just read “college applications”?!? Nope, I did not. I surely did not 😭😭😭
Yay for a new cookbook!!! I was literally just looking at your others this weekend, and wondering when there would be a new addition. And congrats on College Apps and Middle School!
I beg your pardon, college applications? I’ve been reading the blog since Jacob was born! Are we really that old?
total EV cheat code – order pierogi from veselka.