Polish Pierogi Skillet
Pan-fried dumplings with onion, bacon and sour cream.
Ingredients
- 12 piece pierogi
- 1 piece onion
- 0.5 cup bacon
- 0.5 cup sour cream
Instructions
- 1
Boil pierogi until they float.
- 2
Fry onion and bacon until golden.
- 3
Add drained pierogi and crisp them up.
- 4
Finish with sour cream and dill.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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