Easy Italian Pierogi Recipes

Steps:

• 1. In a large saucepan, bring water to a boil. In a separate bowl, mix potatoes,Italian seasoning, cheese, onions and pepper.
• 2. Cut potsitcker wrappers with a biscuit cutter(3 inch in size) and brush the edges of each with egg white.
• 3. Place 1 Tablespoon of potato mixture on center of each wrapper and fold int half, making sure edges seal by pressing together. Carefully place pierogies in small batches into the boiling water. ?Cook for 3 minutes or until the pierogies begin to float. Drain and rinse in colander with cold water. Set aside.
• 4. In a large skillet, melt 1 Tablespoon of the butter over low to medium heat. Add 10 to 12 pierogies and lightly brown on both sides. Remove and continue to brown the next batch with another 1 Tablespoon of butter. Repeat with next batch until all have been browned. Serve immediately and sprinkle with chopped tomato and parsley.

Steps:

• Bring a large pot of salted water to a boil. Cook the pierogi as the label directs. Reserve 3/4 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 6 to 8 minutes. Reduce the heat to medium. Add the bell peppers, onion, garlic and red pepper flakes and cook, stirring, until the vegetables are tender, 7 to 9 minutes. Season with salt.
• Add the pierogi to the skillet and toss. Add the butter and 1/4 cup of the reserved cooking water; cook over medium heat, stirring gently, until the butter melts, adding more cooking water as needed to loosen. Stir in the basil.

Steps:

• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat.
• While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.
• Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.

Steps:

• Preheat oven to 400°F.
• Spray a baking sheet with cooking spray.
• Beat egg in a bowl.
• Dip the perogies in egg and then coat with the bread crumbs.
• Sprinkle with parmesan cheese.
• Bake till crispy about 15 minutes.