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Cheese Crusted Perogy Poppers

Cheese Crusted Perogy Poppers

  • 1 pkg. (454 g Pelmen Foods Perogies)
  • 2 cup cheddar cheese (shredded)

Sriracha Aioli:

  • 1 cup quality Mayonnaise
  • 1 large garlic clove (minced)
  • 1 tbsp. fresh lime juice
  • 1 tbsp. sriracha hot sauce

Possible Toppings: sour cream, green onions, chives.

  1. Preheat oven to 450 F. Line a large baking sheet with parchment paper.
  2. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 5 mins. Drain and set aside.
  3. In a medium bowl, whisk together all the aioli ingredients. Refrigerate until ready to use.
  4. Place a teaspoon of shredded cheese on baking sheet, top with a perogy and sprinkle with another teaspoon of cheese. Repeat with the remaining cheese and perogies ensuring you leave space between them.
  5. Bake for 8-10 mins until cheese is melted and crispy. Serve immediately with sriracha aioli.
  6. Garnish with sour cream, green onions or chives.

Cheese Crusted Perogy Poppers

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Warm Perogy Nicoise Salad

Warm Perogy Nicoise Salad

  • 1 pkg Pelmen Foods perogies*
  • 3 cups butter lettuce (chopped)
  • 1 cup green beans (blanched and cut in half)
  • 1 small sweet onion (thinly sliced)
  • 1 large tomato (cut in thin wedges)
  • 7 oz can flake white tuna in water (Drained)
  • 1/2 cup mixed olives
  • 3 large eggs (soft boiled, halved)
  • Salt and fresh ground pepper

Vinaigrette:

  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp capers (drained)
  • 4 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper

Possible Toppings:

  • Grated Pecorino Cheese
  • Red Onions
  • Grilled Chicken

  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins and drain.

  2. In a large salad bowl, add lettuce and top with perogies. Add green beans, onions and tomatoes. Top with tuna and olives.

  3. In a small bowl, whisk together all ingredients for the vinaigrette.

  4. Toss the salad with the vinaigrette.

  5. Top with eggs and season them with fresh ground pepper. Serve salad immediately.

  6. Top with grated cheese, red onions and grilled chicken.

Warm Perogy Nicoise Salad

*Use any savoury Pelmen Foods perogies or pelmeni for this recipe.

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Perogy, Tomato & Bocconi Skewers

Perogy, Tomato & Bocconi Skewers

  • 1 pkg (454g) Pelmen Foods Pelmeni*
  • 1 cup cherry tomatoes
  • 260 g baby bocconcini cheese
  • 20 fresh basil leaves
  • 1 small garlic clove (minced)
  • 4 tbsp extra virgin olive oil
  • 1/2 tsp salt

Possible Toppings:

  • Grated Pecorino Cheese
  • Red Onions
  • Grilled Chicken

  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 5 mins. Drain and place in a bowl.

  2. Add basil, garlic and salt in a mortar. Working with the pestle, press and rotate it, keep going for a few minutes until all the ingredients are finely ground. Add olive oil, stir and set aside.

  3. Thread 4 perogies, 2 tomatoes, and 2 bocconcini, onto a bamboo skewer, alternating the ingredients. Repeat with remaining ingredients; this makes 8 skewers.

  4. Place on a board or platter and drizzle with the basil sauce.

Perogy, Tomato & Bocconi Skewers

*Use any of the savoury Pelmen Foods perogies or pelmeni for this recipe.

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Smoked Mozzarella Pizza

Smoked Mozzarella Pizza

  • 1 bag Pelmen Foods Potato & Cheddar Cheese Perogies*
  • 1 tbsp olive oil
  • 2 tbsp grated parmesan cheese
  • 1/2 cup smoked mozzarella (shredded)
  • 1/4 cup pizza sauce
  • 1/2 cup pepperoni (shredded)
  • 1/4 cup green olives

Possible Toppings:

  • Feta
  • Goat cheese
  • Red pepper
  • Green pepper
  • onions
  • ham
  • mushrooms
  • arugula
  • prosciutto
  • tomato
  • basil
  • hot pepper rings

  1. Preheat oven to 450F.

  2. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 5 mins. Drain and place in a bowl.

  3. Toss with olive oil & parmesan cheese.

  4. Place on pizza pan and top each perogy with pizza sauce and mozzarella. Sprinkle with pepperoni and top with a green olive.

  5. Bake for 10-12 mins until cheese is melted and slightly golden. Serve immediately.

  6. Optionally, top them with feta, goat cheese, red pepper, green pepper, onions, ham, mushrooms, arugula, prosciutto, tomato, basil, and hot pepper rings.

Smoked Mozzarella Pizza

*Use any Pelmen Foods potato perogies for this recipe.

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Tomatoes and Balsamic Vinegar

 

Tomatoes and Balsamic Vinegar

  • 1/2 bag Pelmen Foods Perogies*
  • 12 cherry tomatoes (cut in half)
  • 2 green onions (chopped)
  • 2 garlic cloves (sliced)
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • Salt and pepper (to taste)
  • Fresh basil ( to garnish)

  1. 1. Preheat oven to 400F.

    2. Spray the oven safe dish with cooking spray.

    3. Add in tomatoes, onions and garlic; drizzle with olive oil.

    4. Bake for 20 minutes.

    5. Bring a large pot of water to a boil. Add perogies and boil for 3 minutes, stirring occasionally.

    6. Remove perogies from the water and set aside.

    7. Remove tomatoes from the oven and mix in 2 tbsp of balsamic vinegar.

    8. Heat up 1 tbsp of olive oil in a non-stick pan and sear the perogies for 2 minutes on each side.

    9. Add in tomatoes.

    10. Garnish with fresh basil.

  2. *Use one of the following Pelmen Foods products for this recipe:

    • Pelmen Foods Potato & Fried Onion Perogies

    • Pelmen Foods Potato & Cheddar Perogies

    • Pelmen Foods Potato & Cottage Cheese Perogies

    • Pelmen Foods Potato, Cheddar & Bacon Perogies

    • Pelmen Foods Potato, Cheddar & Onion Perogies

    • Pelmen Foods Potato, Cheddar & Bacon Perogies

    • Pelmen Foods Potato, Herb & Garlic Perogies

    • Pelmen Foods Potato, Spinach & Feta Perogies

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Crispy Fried Perogies

 

Crispy Fried Perogies

  • 1 bag Pelmen Foods Perogies*
  • 2 Beaten eggs
  • 1 tsp water
  • 1 1/2 cups Italian seasoned bread crumbs
  • Oil (for frying)

  1. 1. Bring a large pot of water to a boil. Add perogies and boil for 6 minutes, stirring occasionally.

    2. Place perogies in a bowl of icy cold water to quickly cool them off.

    3. In a bowl, beat the 2 eggs with 1 tsp of water.

    4. Place breadcrumbs into separate bowl.

    5. Remove perogies from water on a plate.

    6. Dip each perogie in the egg wash and then roll in bread crumbs, shake off the excess.

    7. Deep fry perogies in hot oil until golden brown on both sides.

    8. Serve with your favourite dipping sauce.

  2. *Use one of the following Pelmen Foods products for this recipe:

    • Pelmen Foods Potato & Fried Onion Perogies

    • Pelmen Foods Potato & Cheddar Perogies

    • Pelmen Foods Potato & Cottage Cheese Perogies

    • Pelmen Foods Potato, Cheddar & Jalapeno Perogies

    • Pelmen Foods Potato, Cheddar & Bacon Perogies

    • Pelmen Foods Potato, Cheddar & Onion Perogies

    • Pelmen Foods Potato, Cheddar & Bacon Perogies

    • Pelmen Foods Potato, Herb & Garlic Perogies

 

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Fennel Soup

Fennel Soup

  • 1 pkg (454g) Pelmen Foods Pelmeni
  • 4 tbsp unsalted butter
  • 1 large onion (finely chopped)
  • 2 garlic cloves (minced)
  • 1 fennel bulb (trimmed & thinly sliced (reserve Fennel fronds for garnish))
  • Salt and fresh ground pepper
  • 5 cups vegetable broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup Italian flat leaf parsley

Possible Toppings:

  • Sour cream
  • Cilantro
  • Chives
  • Crème Fraiche
  • Greek yogurt

  1. 1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.

    2. In a large pot over medium heat, melt butter, add onions and garlic. Sautee onions and garlic for 5-6 minutes until onions turn lightly golden.

    3. Add fennel and season with salt and pepper. Cook for another 5 minutes until fennel has softened.

    4. Bring soup to a bowl, reduce heat to low and simmer for 5 mins.

    5. Turn off heat, add perogies, lemon juice, parsley and stir.

    6. Divide in soup bowls and garnish with fennel fronds.

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Perogy Poutine

Perogy Poutine

  • 1 pkg Pelmen Foods Perogies*
  • 1 tsp olive oil
  • 2 cups poutine gravy
  • 2 cups cheddar cheese curds
  • 4 slices Bacon ((cooked and chopped))
  • 2 green onions (sliced)

  1. 1. Bring a large pot of water to a boil. Add perogies and boil for 6 minutes, stirring occasionally.

    2. Remove perogies with a slotted spoon and set aside on a plate.

    3. In a non-stick frying pan, heat up 1 tsp of olive oil.

    4. Fry perogies for a minute on each side until golden brown.

    5. To assemble poutine, place perogies in a bowl, sprinkle with cheese curds and pour gravy on top.

    6. Garnish with bacon bits and green onions.

  2. *Use one of the following Pelmen Foods products for this recipe:

    • Pelmen Foods Potato & Fried Onion Perogies

    • Pelmen Foods Potato & Cheddar Perogies

    • Pelmen Foods Potato & Cottage Cheese Perogies

    • Pelmen Foods Potato, Cheddar & Jalapeno Perogies

    • Pelmen Foods Potato, Cheddar & Bacon Perogies

    • Pelmen Foods Potato, Cheddar & Onion Perogies

    • Pelmen Foods Potato, Cheddar & Bacon Perogies

    • Pelmen Foods Potato, Herb & Garlic Perogies

    • Pelmen Foods Potato & Mushroom Perogies

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Bacon Wrapped Perogies

Bacon Wrapped Perogies

  • 1 pkg Pelmen Foods Perogies*
  • 12 slices bacon ((1/2 slice per perogie))
  • Garlic powder
  • Brown sugar
  • Freshly ground pepper
  • Parsley ((to garnish))

  1. 1. Bring a large pot of water to a boil. Add perogies and boil for 6 minutes, stirring occasionally.

    2. Remove perogies with a slotted spoon and set aside on a plate.

    3. Wrap half a slice of bacon on each perogie.

    4. Sprinkle with garlic powder and brown sugar.

    5. Pepper to taste.

    6. Place perogies in a single layer on a cookie sheet lined with parchment paper.

    7. Bake in a preheated oven at 425F for 16 minutes, turning them once.

    8. Garnish with freshly chopped parsley.

    9. Serve with sour cream or your favourite dip.

  2. *Use one of the following Pelmen Foods products for this recipe:

    • Pelmen Foods Potato & Fried Onion Perogies

    • Pelmen Foods Potato & Cheddar Perogies

    • Pelmen Foods Potato, Cheddar & Jalapeno Perogies

    • Pelmen Foods Potato, Cheddar & Onion Perogies

    • Pelmen Foods Potato & Mushroom Perogies

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Roasted Indian Spiced Cauliflower

Roasted Indian Spiced Cauliflower

  • 1 pkg (454g) Pelmen Foods Savoury Perogies
  • 3 cups cauliflower (florets)
  • 1 medium white onion (peeled and quartered)
  • 4 large garlic cloves (with peels on)
  • 3 tbsp olive oil
  • 1 tbsp turmeric
  • 1/2 tsp chili powder
  • Salt and fresh ground pepper
  • 5 cups vegetable broth

Possible Toppings:

  • Basil
  • Sour cream
  • Cilantro
  • Chives
  • Crème Fraiche
  • Greek yogurt

  1. 1. Preheat oven to 450 F. Line a large baking sheet with parchment paper.

    2. In a large bowl, add cauliflower, garlic and onion. Toss with olive oil, turmeric, chili and season with salt and pepper. Roast for 20-25 mins, stirring occasionally until vegetables and garlic have softened.

    3. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.

    4. In a food processor, add vegetables, garlic with skin removed and vegetable stock. Puree until smooth.

    5. In a large pot over medium heat, add in soup mixture and heat until it starts to boil. Turn off heat and add perogies.

    6. Divide in soup bowls, top with additional chili powder and serve hot.