When I'm Craving Pierogies

9/18/2025

I remember when I first started hearing about "inflation" , maybe last year perhaps, and I hadn't really seen any evidence of things being wildly expensive. That was until I blinked and suddenly Olive Oil was almost 20$, coffee had jumped from 11 to over 20$, and everything suddenly gave me sticker shock lol. Inflation hit hard you guys, but if there's one thing I can tell you that has remained a constant, it's pierogies.

Pierogies are still incredibly economical. I can usually get a box of 20 for less than 3 dollars which is a freaking steal anymore. Pierogies are a serious craving for me. Fluffy, potatoey goodness wrapped in dough that just gets so crispy and golden when fried the way I like. While I've written recipes for different flavour combinations, what I'm sharing with you now is the way I eat them on the regular. Lots of onions, garlic, butter, simple seasonings, melty cheese, and sour cream to finish. Let's dive in to my favourite way to nosh on pierogies.

Pierogies My Way

1 Tbsp. EVOO
2 Tbsp. Unsalted Butter
1/2 Red Onion, dliced
2 cloves Garlic, crushed
8 x Frozen Potato & 3 Cheese Pierogies
Salt, Pepper, Red Pepper Flakes
Monterey Jack Cheese, shredded
Full Fat Sour Cream
1 Green Onion, sliced
Small handful Fresh Chives, chopped

Notes

The style of pierogi you use does not matter. Just make sure to cook them from frozen.
Any melty cheese will do depending on what you have on hand. Marble, Monterey, Mozz, even mild cheddar would be fab.
I enjoy my onions in varying states of being tender / almost crispy. If you'd like them softer, add them AFTER you add your pierogies to the skillet. This will cut a few minutes off the cook.

Directions

First things first, begin heating your EVOO, butter, and about 1/2 Tsp. pepper flakes, in a non-stick set to about medium. Once heated, add the onions, garlic, and a good pinch of both salt & pepper. Stir and cook for a couple minutes before nestling the pierogies in a single layer into the skillet. Season once again with salt & pepper. Let the pierogies cook for 4 minutes. Flip them and at this time, give those onions a good stir / flip. Let the pierogies continue for another 4 ish minutes.

Give them one more flip and let them go until they're nice and crisp / golden. Remove the skillet from the heat and top each pierogi with a little shredded Monterey Jack. Cover the skillet until melty.
Serve the pierogies with a fat dollop of sour cream and a good sprinkling of green onions & chives. Enjoy my go-to pierogies anytime like I do. They're just so addictively good.

There you have it folks! I enjoy these pierogies at least once every two weeks, but even more often if the hankering hits. You just can't beat the combination of buttery onions, some of which have crisped up, golden pierogies with a little melty cheese, and creamy sour cream to finish. So freaking addictive.

While we're on the topic of inflation, just a reminder that Wayfair Canada is having their Epic Fall Sale! Plenty of things for every room in the house up to 70% off. Don't miss out! I linked a few non-stick cookware sets below that would be perfect for this recipe, and perfect for saving money!

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Only $83.00 Canadian. Currently 36% off y'all!