Category: Appetizer

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White Wine Lemon Caper Perogies

White Wine Lemon Caper Perogies

  • 1 pkg (454g) Pelmen Foods Perogies
  • 1 tbsp. canola oil
  • ¼ cup onion (finely diced)
  • ¼ dry white wine
  • ¼ cup fresh lemon juice
  • 2 tbsp. unsalted butter
  • 2 tbsp. capers in brine (drained)
  • Fresh ground pepper

Possible Toppings:, Greek Yogurt, Chives.

  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 sauté pan over medium heat, heat oil and sauté onions until soft translucent and slightly golden.
  3. Add white wine and cook for 1-2 minutes. Add lemon juice and bring to a boil. Cook until reduced to half, 2 -3 minutes.
  4. Add butter and capers and sauté for an additional 2-3 minutes until sauce is creamy and slightly thickened.
  5. Add perogies and season with pepper. Sauté stirring until perogies are well coated with sauce. Serve warm.

White Wine Lemon Caper Perogies

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Sweet & Sour

Sweet & Sour

  • 1 pkg (454g) Savoury Pelmen Foods Perogies
  • 1 cup pineapple juice
  • ¼ cup brown sugar
  • 1 tbsp. low sodium soy sauce
  • 1 tbsp. ketchup
  • 1 garlic clove (minced)
  • ½ tsp. fresh ginger (minced)
  • ¼ cup green pepper (thinly sliced)
  • 1 tbsp. corn starch
  • Sesame seeds

Possible Toppings: Chives, Green Onions, Cilantro.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins.
  2. In a saucepan over medium heat, add pineapple juice, brown sugar, soy sauce, ketchup, garlic and ginger and bring to a boil.
  3. Whisk in corn starch and continue to simmer for 2-3 mins until sauce thickens.
  4. Drain perogies and add them to a medium bowl. Toss with In a medium bowl, toss with sauce until well coated and top with sesame seeds.

Sweet & Sour

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Mediterranean Salad

Mediterranean Salad

  • 1 pkg (454g) savoury Pelmen Foods Perogies
  • 1 tomato (sliced)
  • ½ English cucumber (sliced)
  • ¼ cup green pepper (thinly sliced)
  • ¼ cup red onion (thinly sliced)
  • ¼ cup Kalamata Olives

Vinaigrette:

  • 3 tbsp. extra
  • 2 tbsp. red wine vinegar
  • 1 small garlic clove (minced)
  • 2 tbsp. fresh basil (chopped)
  • 1 tbsp. Italian flat leaf parsley (chopped)
  • 1 tsp. fresh thyme
  • Salt and fresh ground pepper

Possible Toppings: Chives, Green Onions, Goat Cheese, Feta, Capers

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain perogies and add to a large salad bowl to cool.
  2. In a bowl, whisk together all vinaigrette ingredients and season with salt and pepper.
  3. Add tomatoes, cucumber, peppers, onions and olives to perogies and toss well with vinaigrette.

Mediterranean Salad

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Sundried Tomato, Parsley & Feta

Sundried Tomato, Parsley & Feta

  • 1 pkg (454g) savoury Pelmen Foods Perogies
  • 1 250 mL jar seasoned sundried tomatoes in oil
  • 1 tbsp. capers (drained)
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. Italian flat-leaf parsley (minced)
  • 3 tbsp. goat feta (crumbled)

Possible Toppings: Chives, Green Onions, Goat Cheese.

  1. In a blender, add sun-dried tomatoes with their oil and capers. Pulse until slightly creamy.
  2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain perogies and add to a mixing bowl.
  3. Toss with sun-dried tomatoes and 2 tbsp. of the oil.
  4. Place on platter and top with parsley and feta.

Sundried Tomato, Parsley & Feta

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Grilled Cauliflower Perogy

Grilled Cauliflower Perogy

  • 1 pkg (454g) Pelmen Foods Perogies*
  • 1 cauliflower (cut in florets)
  • 2 tbsp. olive oil
  • Salt and fresh ground pepper
  • 2 tbsp. flat leaf parsley (stems removed, finely chopped)

Lemon Dijon Dressing

  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • Salt and fresh ground pepper

Possible Toppings: Chives, Parsley, Chilli Peppers.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Add to a large mixing bowl and Set aside.
  2. Preheat grill to medium-high heat. Add grill basket on grill to heat.
  3. In a large bowl, toss cauliflower florets with olive oil and season with salt and pepper.
  4. Place in grill basket and grill for 6-7 mins stirring occasionally until golden and charred.
  5. Whisk together all dressing ingredients until creamy, season with salt and pepper.
  6. Add cauliflower to perogies. Toss with dressing until well coated .
  7. Place on platter and drizzle with fresh parsley.

Grilled Cauliflower Perogy

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

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Mexican Nacho Perogies

Mexican Nacho Perogies

  • 1 pkg (625 g) Pelmen Foods Perogies*
  • 1 cup old cheddar (grated)
  • 3 tbsp. red pepper (diced)
  • 3 tbsp. green pepper (diced)
  • 1 small tomato (diced)
  • ¼ cup black beans (cooked)
  • 2 green onions (green & white parts, thinly sliced)
  • Sour cream, salsa & guacamole for dipping

Possible Toppings: Chives, Cilantro, Jalapeno Peppers, Monterey Jack Cheese, Ground Beef, Ground Chicken.

  1. Preheat oven to 450 F.
  2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and line on an oven safe baking pan.
  3. Drizzle with cheddar cheese, top with peppers, tomatoes and beans.
  4. Bake for 5-6 mins until cheese has melted.
  5. Top with green onions and serve with sour cream, salsa and guacamole.

Mexican Nacho Perogies

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

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Smoked Meat Perogy Poutine

Smoked Meat Perogy Poutine

  • 1 pkg (625g) Pelmen Foods Perogies*
  • 1 large shallot (finely diced)
  • 4 tbsp. unsalted butter
  • 4 tbsp. all-purpose flour
  • 2 cup beef broth
  • Salt and fresh ground black pepper
  • 1 cup cheese curds (room temperature)
  • 75 g Montreal smoked meat (chopped)
  • Hot mustard (optional)

Possible Toppings: Chives, Sour Cream, Green Onions.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and line on a large plate.
  2. Over medium heat, melt butter in a saucepan. Add shallots and sauté for 2 mins until soft and translucent.
  3. Add flour and whisk together, ensuring there is no lumps. Continue whisking until it starts to turn golden brown.
  4. Slowly whisk in beef broth and continue whisking until gravy boils and thickens, about 5-6 mins. Season with salt and pepper.
  5. Pour half of the hot gravy over perogies. Top with cheese and pour remaining hot gravy over cheese. Add Montreal smoked meat and top with hot mustard if using.

Smoked Meat Perogy Poutine

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

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Crispy Feta and Tzatziki

Crispy Feta and Tzatziki

  • 1 pkg (454g) Pelmen Foods Perogies*
  • 2 tbsp. olive oil
  • ¼ cup Greek feta (crumbled)
  • 1 tbsp. dried oregano

Tzatziki:

  • 1 cup Greek plain yogurt
  • 1 large garlic clove (minced)
  • ¼ cup English cucumber (grated & strained)
  • 1 tbsp. extra-virgin olive oil
  • 2 tbsp. fresh dill (finely chopped)
  • Salt

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 place in a large bowl. Toss perogies with olive oil and place on baking sheet. Sprinkle with feta and oregano.
  3. Bake for 8-10 mins until feta has lightly browned.
  4. In a medium bowl, add all the tzatziki ingredients and mix well. Serve with perogies.

Crispy Feta and Tzatziki

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

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Buffalo Style

Buffalo Style

  • 1 pkg (454g) Pelmen Foods Perogies*
  • 1 cup panko breadcrumbs

Buffalo Sauce:

  • ½ cup Franks Red Hot
  • ¼ cup unsalted butter
  • ¼ tsp cayenne pepper
  • 1 large garlic clove (minced)
  • Splash of Worcestershire Sauce
  • Fresh ground pepper

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 saucepan over medium heat, add all the buffalo sauce ingredients and season with pepper.
  4. Bring to a simmer while stirring with a whisk. As soon as the sauce begins to bubble, remove from heat and give it a stir with the whisk. Reserve 4 tbsp. of the sauce for dipping.
  5. In a large bowl, toss perogies with remaining sauce.
  6. Roll in breadcrumbs and place on baking sheet.
  7. Bake for 10-12 mins until lightly golden and crispy. Serve with extra dipping sauce.

Buffalo Style

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

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Perogy Lettuce Wraps

Perogy Lettuce Wraps

  • 1 pkg 454 g Pelmen Foods Perogies*
  • 12 medium size Butter/Boston Lettuce leaves
  • 1 large tomato (diced)
  • 6 radishes (diced)
  • ½ English cucumber (diced)
  • 2 green onions (white & green parts, diced)

Fresh Mint Lime Vinaigrette

  • 4 tbsp. extra-virgin olive oil
  • 3 tbsp. fresh lime juice
  • 1 tbsp. grainy Dijon mustard
  • 2 tbsp. fresh mint (finely minced)
  • Salt & fresh ground peppe

Possible Toppings: Chives, Cilantro, Avocado, Sour Cream

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Add to a large mixing bowl and Set aside.
  2. For vinaigrette: whisk all ingredients together and season with salt and pepper.
  3. In a bowl, combine tomato, radishes, cucumber, green onions and toss gently with vinaigrette.
  4. Add two perogies to each lettuce leaf and top with salsa. You can also top with a few thin slices of radish for presentation.

Perogy Lettuce Wraps

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