Crispy Skillet Pierogi with Browned Butter Onion Jam
Frozen pierogi get pan-crisped and nestled into a glossy browned-butter onion jam with a sour-cream Dijon swirl for the easiest fancy-feeling comfort dinner.
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.
Notes
Frozen pierogi keep this low-effort and elevated. Any filling works. For richer flavor, swirl in extra browned butter at the end. Toddler tip: serve pierogi plain with onion jam on the side. For apéro, slice cooked pierogi in half and serve with the sour-cream Dijon sauce for dipping.