Crispy Skillet Pierogi with Browned Butter Onion Jam
Some dinners whisper; this one purrs. Crispy Skillet Pierogi with Browned Butter Onion Jam is what happens when comfort food decides it wants to feel a little glamorous tonight. The onions melt into a glossy, caramel-scented tangle, the pierogi crisp like they’ve been practicing, and suddenly you have a dish that tastes like emotional support wrapped in dough.
This is the best kind of weeknight alchemy. No dough-making, no boiling, no background stress — just frozen pierogi, a skillet, and a browned butter situation that makes you feel like you know things. The kind of meal that forgives a long day and rewards you for even showing up.
Why You’ll Love This Recipe
- Frozen pierogi, heroic results. Trader Joe’s effort, dinner party energy.
- Glossy, jammy onions that turn into a sauce without you doing anything fancy.
- One-pan ease for nights when your brain is buffering.
- Comfort food with edge — indulgent, textural, and a little smug.
- Works as both easy weeknight dinner and apéro board showpiece.
Tips, Tricks & Variations
Browned butter is the secret handshake here. Let it toast until it smells nutty, then let the onions collapse into it. If your onions start to color too fast, drop the heat — slow and melty is the goal. Frozen pierogi of any filling work, though potato-cheese gives you that nostalgic diner-core energy.
To make it more decadent, swirl in an extra spoonful of browned butter at the end or finish with crispy bacon bits. For a lighter spin, add sautéed mushrooms or a handful of spinach. Toddler in the house? Serve the pierogi plain and keep the onion jam as your adult treat. Storage is easy — leftovers re-crisp beautifully in a pan.
Serving & Pairings
Serve straight from the skillet with a chilled glass of Riesling, a light lager, or even sparkling water with too much lemon. As an apéro dish, halve the pierogi, add toothpicks, and keep the sour-cream Dijon sauce on standby. Leftovers with fried eggs the next morning? A revelation.
FAQ
Can I use any type of frozen pierogi?
Yes. Potato-cheese is classic, but sauerkraut, spinach, or mushroom fillings all work. Choose what your freezer aisle had the energy for.
Can I make this dairy-free?
Swap the butter for olive oil or plant butter and use a dairy-free sour cream. You’ll lose the nuttiness of browned butter, but the onions still sing.
Do I have to brown the butter?
Technically no, emotionally yes. It’s the step that makes a five-ingredient skillet taste like a chef’s special.
Proof you can eat like a whole mood — even when you’re running on existential fumes.
Crispy Skillet Pierogi with Browned Butter Onion Jam
Ingredients
Pierogi Skillet
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onion thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 package 16–18 frozen potato-cheese pierogi
- 1/2 cup vegetable or chicken broth
- 1/4 cup sour cream
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped chives
- Optional: crispy bacon bits or sautéed mushrooms
Instructions
- Heat the butter and olive oil in a wide skillet over medium heat until the butter browns and smells nutty.
- Add the sliced onion, salt, and pepper. Cook 10–12 minutes until soft, golden, and jammy.
- Add the frozen pierogi directly into the pan and let them crisp on one side for 3–4 minutes.
- Pour in the broth, cover, and steam for 5 minutes or until the pierogi are tender.
- Remove the lid and cook off excess liquid, allowing the pierogi to crisp again.
- Stir together the sour cream and Dijon, then dollop or swirl into the skillet.
- Top with chives and optional bacon or mushrooms before serving.