Deep Fried Pierogies

Monday, November 29, 2010 @ 07:11 PM

One of my favorite side dishes has always been pierogies.

For those of you who don’t know what pierogies are, they are more or less, stuffed dumplings or filled and sealed pasta pockets. They can be filled with mashed potatoes and cheese, spinach, meat, or sauerkraut. There are also dessert versions that are filled with fruit.

My favorite are the cheese and potato pierogies. They are great sauted in butter and onions, boiled, even deep fried. Lately I’ve taken to egging and breading them before deep frying them. You can thaw them first by sticking them in boiling water for 3-5 mins. or just simply egg and bread them while they are still frozen.

Heat the frying oil in your counter top deep fryer to 350- 400 degrees F. When the oil is hot, place the pierogi in the basket, a few at a time. Do not over crowd. Deep fry 3-5 mins. or until golden brown and crispy.

Makes a great side dish for any meat and gravy dish, with marinara sauce or just serve salted as a finger food.

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