Traditional recipes

Carbonara Pierogies

Carbonara Pierogies

In a large bowl, whisk together the egg yolks, cheese, and olive oil. Set aside.

In a large sauté pan or skillet, cook the bacon over medium heat, turning as needed, until crispy. Remove the bacon from the pan, then add the onions to the pan and cook in the rendered bacon grease over medium heat until softened and brown, about 20 minutes.

Return the bacon to the pan and reduce the heat to low.

Bring two quarts of water to a boil. Add the frozen pierogies and heat until they float, 3 to 5 minutes; drain, reserving ½ cup of the pierogy water for thinning the sauce. Working very quickly, add the pierogies to the bowl with the egg yolks, cheese, and olive oil, toss continuously to coat the pierogies, thinning the sauce with the reserved water until it reaches desired consistency. Stir in the bacon and onions. Top with the cracked pepper and parsley.

Serve immediately.


1) Bring a large pot of water to a boil and season with salt. Cook pasta according to package directions. Reserve 1-1/2 cups of the pasta water before draining.

2) In a large saucepan, cook bacon over medium heat until crisp, about 7-10 minutes. Drain fat from bacon, reserving just 2 tbl. of the grease.

3) In a mixing bowl, whisk together the egg yolks, eggs, and 1 cup of the grated cheese.

4) Toss drained pasta with cooked bacon, and 2 tbl. of bacon grease. Pour egg mixture in, along with SOME of the reserved pasta water and toss together with pasta for 2 minutes, until you get it to the desired texture. (Add more pasta water as needed.)


12 Savoury Pierogi Sauces & Toppings

12. Hot Sauce, Chili Sauce (last place)

Some believe that Hot Sauce goes well with everything. Well, I beg to differ. Keep it for the wings.

*Note: there’s nothing wrong with adding some hot sauce to spice up to the filling!

10 & 11. Ketchup, BBQ Sauce

Ketchup tastes great on Polish zapiekanka, but on pierogi – not so much. Same goes for the Barbecue sauce. If you’re a fan – go for it, but otherwise I would discourage this pairing. When you put ketchup on pierogi, a fairy dies.

9. Pesto Sauce

Basil Pesto works great with Italian dishes, but not when it comes to pierogi. I can’t tell you exactly why that’s the case – it’s just too intense, too overpowering. Try Parsley or Dill Pesto instead. Or alternatively, mix a spoonful of pesto with some cream, to make a rich, herby sauce. It goes well with ‘Ruskie’ (Potato & Cheese) Pierogi.

Homemade Dill Pesto: In a food processor, chop 3 tbsp walnuts and 3 cloves garlic. Add 1.5 cup chopped dill, zest of 1 lemon and ½ tsp salt. Blend into paste. While still blending, gradually pour in ½ cup of fat: canola or olive oil (I use clarified butter).

7 & 8. Tomato Sauce (Arrabiata, Marinara and other Italian sauces), Tomato Salsa

If Pierogi could speak Italian, they would be covered in fragrant Marinara, Arrabiata or Puttanesca. These tomato-based sauces go well with Potato & Cheese (Ruskie), Spinach & Cheese or Meat Pierogi.

If you’re stuffing the dumplings with spicy meat and/or beans, Mexican-style Tomato Salsa will complement them nicely.

Homemade Tomato & Onion Pierogi Sauce: Finely dice one onion, brown it on a frying pan with some cooking oil. Add 1 can of crushed tomatoes, and a solid pinch of marjoram, salt and ground pepper. Cook on medium for 20 minutes, stirring from time to time. Serve on top of pierogi or on the side.

6. Ranch Sauce

Ranch Sauce – an American invention – is barely recognised in Poland. Yes, you might get it together with your fast food order. But other than that, it’s not a popular choice.

Having said that, Ranch tastes well with pierogi. I guess that’s because it’s close enough to our good old sour cream. Try it with classic ‘Ruskie’ (Potato and Cheese) or Meat-filled Pierogi.

If you don’t want to use a store-bought sauce, here’s a recipe for a Homemade Ranch, courtesy of Barefeet in the Kitchen.

4 & 5. Cheese Sauce, White Sauce / Béchamel

All of these sauces are mild, yet pleasantly creamy. They won’t overpower the flavour of pierogi.

Cheese and White sauces go well with any savoury stuffing – maybe except those with sauerkraut, that clashes a bit.

Homemade Pierogi Cheese Sauce: Melt 2 tablespoons of butter on a medium heat. Whisk in 2 tablespoons of flour, then gradually whisk in 1 cup (250 ml) of milk. Add 2 cups of grated cheese (e.g. cheddar or Polish radamer) and blend it in, until fully melted. Serve warm.

Here’s a recipe for White Sauce from BBC Good Food.

3. Mushroom Sauce

Mushroom sauce goes beautifully with pierogi, it’s full of umami. Try it with the dumplings filled with mushroom, potato & cheese or meat.

Champignons (button mushrooms) are fine, but to make the sauce more special – try using wild mushrooms instead. Chanterelles, porcinis (penny buns), saffron milk caps… Even a spoonful of dried wild mushrooms will make the sauce so much better.

Homemade Mushroom Pierogi Sauce: Cover 2 tablespoons of porcini mushrooms with boiling water and set aside for 5 minutes. Melt 1 tablespoon of butter on a frying pan, add finely diced white onion. Fry gently until the onion turns translucent. Add in 2 cups (200 g) chopped button mushrooms and continue frying for 5 minutes. Remove dried porcinis from water, chop them roughly and add to the frying pan. Fold in 1 cup (240 ml) of sour cream or crème fraîche, bring to simmer. Season with salt and pepper and serve.

2. Sour Cream Sauce

Sour cream (‘Śmietana’ in Polish) is a classic pierogi dip. If you have a high quality, fresh sour cream – that’s it, there’s no need to add anything else. It’s delicious as it is.

If it’s too plain for your liking, add some chopped herbs (chives, dill, spring onions), caramelised onions or garlic, some wild mushrooms and season it well.

Sour cream can be replaced with thick Greek yoghurt. Serve it on the side with Potato & Cheese, Mushroom, Meat or Spinach Pierogi.

Sour Cream Pierogi Sauce: Add 2 tablespoons of finely chopped chives to a cup of sour cream. Add a generous pinch of salt, ground pepper and lightly sprinkle with garlic powder (optional). Blend everything together with a fork. Serve on the side of the dumplings.

1. Butter Sauce (Winner!)

‘Sauce’ is an overstatement here – after all, it’s just melted butter. Nevertheless, that’s the best option out there.

Butter tastes wonderfully with every pierogi filling – no exceptions. You can serve it on its own, just place some butter on top of hot pierogi, let it melt naturally. Alternatively, add a topping of your choice. Suggestions are listed below.

Savoury Pierogi Toppings

  • Sautéed or caramelised onion, fried on butter
  • Breadcrumbs, gently fried on butter
  • Crushed garlic, gently fried on butter
  • Herbs (Dill, Parsley, Chives, Rosemary), for sprinkling
  • Fried, chopped meats (kiełbasa, bacon, non-rendered ‘słonina’ pork lard), for sprinkling
  • Shredded cheese, for sprinkling

7 Recipes Using Frozen Pierogies

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Making a yummy pierogi dinner does not have to be a massive time investment when you have frozen pierogi on-hand! While frozen pierogi might not be as tasty as fresh out of the oven, handmade goodies, they're still absolutely delicious and will do the trick in a pinch. The great thing about frozen pierogi recipes is that they are often crazy easy and quick to cook, making them a simple last-minute meal for the family. Keep frozen perogies in your fridge for those nights when you need a no-fuss meal idea.

Make Your Own Frozen Pierogi

How to Cook Frozen Pierogi

What foods go with pierogies?

  1. Caramelized onions
  2. Pickled beets or beet salad
  3. Sauteed cabbage with bacon and onions
  4. Cream of mushroom soup
  5. Kielbasa (with or without sauerkraut!)

Recipes Using Frozen Pierogi

All of the perogies dinner ideas below are easy and appetizing. Most can be made in under an hour and have very few ingredients.

Comfort food at its finest, this casserole recipe uses frozen pierogi, cheese, bacon, and more to create a savory and delicious meal. This one-pot wonder is ideal for potlucks and dinners at home.

With just 5 ingredients, this amazing casserole is the ideal last-minute dinner idea that uses frozen pierogi. Even if you're short on time, you do not have to be short on flavor.

A true classic, this pierogi bake is made with frozen pierogies (any brand will do), cream cheese, cheese, bacon, and more. Creamy and delicious, this is sure to warm any tummy.

One of our absolute favorite test kitchen recipes!This yummy casserole recipe is insanely easy to bake and a family favorite. You'll love the yummy layers of pierogi and cheese piled atop each other.

Italy meets Poland in this absolutely unique and terribly delicious recipe. If you're looking to try something new that combines old flavors, this is the recipe for you. The kids will call it pizza-rogi.

Feeling lazy? Then this is the recipe for you. It is shocking how crazy easy this frozen pierogi dinner recipe is to create. Just place your ingredients and bake!

Garlic, pierogi, potato, and bacon come together in this classic dish! If your mom used to make a pierogi casserole, it probably looked something like this tasty option.

(Bonus) Looking for something to serve up with your frozen pierogi concoction? Then look no further than our yummy collection of Polish foods to make at home. They're actually pretty easy.

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Recipe Summary

  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 8 slices bacon, diced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • ¼ cup dry white wine
  • 4 eggs
  • ½ cup grated Parmesan cheese
  • 1 pinch salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

Meanwhile in a large skillet, cook chopped bacon until slightly crisp remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired cook one more minute.

Return cooked bacon to pan add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).

Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.


Bacon Pierogi Bake

I never even heard of pierogi until I met my Canadian husband in college. I know, I was missing out! Up until now, I always boiled pierogi then fried them in some butter.

But I think this Bacon Pierogi Bake recipe is the way I’ll be serving pierogi from now on.

The bacon grease/cream cheese sauce is soooooooo yummy. I could have eaten the whole pan myself, but I shared it with my husband and four kids.

If you’ve never had pierogi, imagine ravioli stuffed with cheesy mashed potatoes. I usually by frozen peirogi from the grocery store and cook them in boiling water, followed by a saute in melted butter.

Some people just boil them, and skip the saute, but I like my pierogi a little crispy. They’re traditionally served with sour cream on the side.

The whole family loved this version of cooking pierogi though, even my husband, who I thought might balk at me messing with the traditional pierogi cooking method.

I shouldn’t have been worried. He loved it just as much as the rest of us!

How can you go wrong with potato filled pasta, bacon and cheese, all smothered in a creamy sauce? It’s sort of a loaded baked potato version of pierogi.

I’ve had friends make this and personally tell me how much their family loved it. That’s how I know it’s really good!

Made this the other night and it was so good! The whole family enjoyed it! Thanks for sharing such a quick and easy dish!

I’ve actually started keeping some pierogi in my freezer so I can throw this together at the last minute. It’s one of those meals that I know will disappear, and I won’t hear any complaints.

In fact, this is what my husband calls a “lick your plate” kind of meal. And that’s exactly what he does!

WHAT PEOPLE ARE SAYING ABOUT BACON PIEROGI BAKE

I made this last night and included browned breakfast sausage as well as bacon. My entire family loved it, even my picky son who really doesn’t like anything touching. Everyone said it was a must make again dish and not to change a thing. Thank you for posting it!!

It was a hit at family night dinner. Thank you.

I made this tonight for the first time for my 16-20 volunteer firefighters that I cook for on Thursday nights guys & we all loved it!

Made this tonight and it was so yummy! You can’t go wrong with mashed potatoes, cheese and bacon.


Loaded Pierogi Bake

If you're a fan of pierogies, you'll absolutely love them prepared in this way. Loaded Pierogi Bake is an easy pierogi casserole that's ready in less than 30 minutes. Pierogies are cooked, covered in a cream cheese sauce and cheddar cheese, and baked. Then, top them with bacon, tomatoes and green onions to add flavor and texture. The combination of ingredients in this quick and easy meal will have the whole family going back for seconds.

Cooking Method Casserole, Oven

RECIPE FROM OUR TEST KITCHEN

Combine one of your favorite treats with the simplicity of a casserole!

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This is such a quick, easy and quite tasty dish. Both my husband and I have Eastern European ancestry, but had never seen any family members dress the Pierogi this way. He was looking over my shoulder when I was reading entire recipe and we looked at each other and said, Why not?". These dumplings are filled with mashed potato, so it's similar to eating a loaded baked potato. We happen to like our Pierogi, so we liked this just as well. If you have something else you include on your loaded potato, I would suggest adding it too. We added some sauted mushrooms after the dish was finished.

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Recipe Summary

  • 2 tablespoons butter
  • ⅓ cup chopped onion
  • 1 ½ cups sauerkraut, drained and minced
  • salt and pepper to taste
  • 3 tablespoons butter
  • ½ cup chopped onion
  • 2 cups cold mashed potatoes
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 3 egg
  • 1 (8 ounce) container sour cream
  • 3 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 tablespoon baking powder

To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.

For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper.

To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.

Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.

Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

To save time, I make my filling the night before and remove it from fridge an hour before making the dough.


Step 1

Remove frozen pierogies from their packaging and place them in a bowl with hot water for about 3 minutes, or until defrosted. The pasta exterior should soften and plump up a bit. Drain the water and blot the pierogies with paper towels to dry the surface. A brief soak in hot water mimics homemade pierogies, which are boiled in water and blotted dry before frying, baking or steaming.


1. Preheat the oven to 400°. Lightly grease a 9x13x2? baking pan with olive oil. Bring a large pot of water to a boil over high heat, and salt the water generously. Cook the spaghetti for about 2 minutes less than recommended by the package directions for al dente. Drain and return to the cooking pot, then toss with a generous amount of olive oil.

2. Place the bacon pieces in a large, deep skillet and turn the heat to medium. Cook the bacon slowly until it is crispy, about 10 minutes. Add the garlic and cook over medium heat for an additional 4 minutes, or until the garlic is fragrant and golden.

3. Turn the heat to medium-high and add the white wine. Bring to a boil and simmer for 5 minutes, or until the wine is slightly reduced. Turn off the heat and set aside.

4. In a large bowl, beat the eggs thoroughly and whisk in the milk and Parmesan cheese. Stir in the salt, nutmeg, and a generous quantity of black pepper. Add the spaghetti and toss thoroughly. Pour in the bacon mixture and toss again.

5. Spread the pasta mixture in the prepared baking dish. (At this point the casserole may be covered and refrigerated for up to 24 hours.) Bake for 30 minutes, or until set. Let cool for 5 minutes before cutting into squares and serving.