Last night, I made the ultimate in comfort food, and the ultimate in Polishness….The lowly Pierogi…

Behold the yummy goodness!

Behold the yummy goodness!

My Polish/Ukrainian grandmother used to make these from scratch and send us piles of them.  But since I no longer have this grandmother, and because I’m both busy AND lazy, I prefer to just get the pierogies frozen.  (You can also make these sort-of from scratch, using wonton/gyoza wrappers.  I might do that when I’m craving some sort of crazy, off-the-wall filling, but for now, plain old frozen potato/cheese pierogies will do…)

Come to think of it, you can make ravioli with wonton wrappers as well…But that’s for another time…

The ingredients:

  • Box of frozen pierogies
  • 1 or 2 onions, diced
  • butter
  • 8 or 16 oz container of sour cream (I used the 16-ouncer, since sour cream is pretty much a food group for us Polocks.  Feel free to use the lowfat stuff, since you won’t be cooking with it, and there is therefore no danger of it falling apart and turning to a pathetic, watery mess.)

The pierogies:

  1. Grab a huge saucepan/soup pot and fill it 3/4 of the way with water.  Enough so that the pierogies have room to float when they are done.
  2. Boil the water.
  3. Throw in the pierogies and boil for 5-7 minutes (or whatever the box says to do).  They should float when they are done.
  4. When the pierogies are done, fry them in a big skillet, in butter.  They should be just browned on both sides.

The Sour Cream:

  1. Saute the onions in a skillet with butter until they are at least clear, and you can even go all the way and carmelize them if you want.  Feel free to also add salt and pepper. 
  2. Throw the cooked onions into a bowl with the sour cream and mix them together.
  3. Serve over pierogies.  YUM!