Category: Main course

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Broccoli Pesto Perogies

Broccoli Pesto Perogies

  • 1 pkg. (454/625g) Pelmen Foods Savoury Perogies
  • 4 cup Broccoli florets (steamed)
  • 2 Garlic clove
  • ¾ cup Olive oil
  • ½ cup Pecorino Cheese (grated + additional for topping)
  • 3 tbsp. Fresh lemon juice
  • 1 tsp. Lemon zest
  • ½ tsp. Crushed chilli flakes
  • Salt and pepper to taste
  • Possible Toppings: Chives (Parsley, Basil, Parmesan Cheese, Feta.)
  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. Place remaining ingredients in a food processor and pulse until smooth. Season with salt and pepper.
  3. Toss perogies with 1 cup of pesto and sprinkle with additional grated pecorino cheese.
  4. Remaining pesto can be stored in a tightly sealed container in the refrigerator for up to 3 days or freeze for 3 months.

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Roasted Maple & Butternut Squash

Roasted Maple & Butternut Squash

  • 1 pkg. (454g) Pelmen Foods Savoury Perogies
  • 2 cup butternut squash, (cut in 1 inch cubes)
  • 6 Cloves garlic
  • 2 tbsp. Olive oil
  • 2 tbsp. Maple syrup
  • 8 Fresh sage leaves
  • Salt and fresh ground pepper
  • Possible Toppings: Pumpkin Seeds Feta, Goat Cheese, Croutons, Walnuts.
  1. Preheat oven to 400 F. Line a large baking sheet with parchment paper.
  2. In a bowl, toss squash and garlic with oil, maple syrup and season with salt and pepper.
  3. Spread on baking sheet and roast in the oven for 20 mins. Add sage and place back in the oven and roast for an additional 10 mins.
  4. 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 toss with squash. Serve warm.

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Braised Bok Choy

 

Braised Bok Choy

  • 1 pkg. (625g) Pelmen Foods Savoury Perogies
  • 2 tbsp. Sesame oil
  • 4 Baby Bok Choy (cut lengthwise in half)
  • 1 tbsp. Fresh ginger (finely minced)
  • 1 Large garlic cloves (finely minced)
  • 1 cup Vegetable stock
  • ½ tbsp. Fresh lemon juice
  • 2 tbsp. Oyster sauce
  • 2 tbsp. Low sodium soy sauce
  • 1 tsp. Asian chili sauce
  • 1 tsp. Cornstarch
  • ½ cup Green onions (thinly sliced)
  • 1 tbsp. Toasted sesame seeds
  • Possible Toppings: Roasted Peanuts, Chillies, Cilantro.
  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 medium size bowl, mix vegetable stock, lemon juice, oyster sauce, soy, chili sauce and cornstarch. Set aside.
  3. In a large sauté pan or wok, heat sesame oil over medium heat. Add garlic and ginger and sauté for 2 minutes.
  4. Add Bok Choy and stir for 3 minutes until well coated and heated.
  5. Add sauce and gently stir to coat the Bok Choy. Let simmer for 5 mins until Bok Choy is slightly tender. Remove Bok Choy from the sauce and place on a separate plate.
  6. Toss perogies in the sauté pan and stir until well coated. Cook over medium heat for 1-2 mins until sauce has thickened.
  7. Place perogies on a platter and top with braised Bok Choy. Sprinkle with green onions and sesame seeds and serve hot.

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Roasted Cherry Tomato & Garlic

Roasted Cherry Tomato & Garlic

  • 1 pkg. (454g) Pelmen Foods Perogies
  • 1 cup Cherry tomatoes
  • 1 Large garlic clove (thinly sliced)
  • 1 tbsp. Capers (in brine, drained)
  • 1 tbsp. Olive oil
  • Salt and fresh ground pepper

Possible Toppings: Chives, Basil, Feta, Goat Cheese, Parmesan Cheese.

  1. Preheat oven to 450F. Line a baking sheet with parchment paper.
  2. 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.
  3. In a bowl, add tomatoes, garlic, capers and toss with olive oil. Season with salt and pepper.
  4. Place on lined baking sheet and roast for 8-10 mins until tomatoes have softened and released their juices.
  5. Toss tomato mixture with perogies and serve warm.

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Leeks, Garlic & Thyme Sauté

Leeks, Garlic & Thyme Sauté

  • 1 pkg. (454g) Pelmen Foods Perogies
  • 1 tbsp. Olive oil
  • 2 tbsp. Unsalted butter
  • 1 Large garlic clove (minced)
  • 1 ½ cup Leeks (thinly sliced, white & light green parts)
  • 1 tbsp. Fresh thyme leaves
  • Salt & fresh ground pepper

Possible Toppings: Sour Cream, Greek Yogurt.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and set aside.
  2. In a large skillet over medium heat, melt butter with oil. Add garlic, leeks, thyme and season with salt and pepper, sauté for 3-4 mins until garlic is translucent and leeks have softened.
  3. Add perogies to the skillet and sauté for another 1-2 mins stirring to mix well.
  4. Place on platter and serve warm.

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Perogy Stir Fry

Perogy Stir Fry

  • 1 pkg. (454g) Savoury Pelmen Foods Perogies
  • 1 tbsp. Sesame oil
  • 1 cup Broccoli florets
  • ¼ cup Carrots, shredded
  • ½ Onion (chopped)
  • ½ cup Red yellow peppers (sliced)
  • 1 Large garlic cloves (minced)
  • 1 tsp ginger, minced
  • 4 tbsp. Sodium reduced soy sauce
  • 4 tbsp. Vegetable broth
  • ½ tsp Chilli sauce
  • 1 tsp. Cornstarch

Possible Toppings:, Green Onions, Basil, Cilantro, Sesame.

  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 broccoli and carrots for 3 mins.
  3. Add peppers, onions and garlic and sauté for an additional 3 mins.
  4. In a small bowl, whisk together ginger, soy, broth, chilli & cornstarch.
  5. Add sauce to vegetables and stir until well combined, about 3 mins. Add perogies and sauté until perogies are well coated with mixture. Serve warm.

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Carbonara

Carbonara

  • 1 pkg. (454g) Savoury Pelmen Foods Perogies
  • 6 Strips thick bacon (chopped)
  • 1 tbsp. Unsalted butter
  • 1 Large garlic clove (minced)
  • 2 Large egg yolks
  • ¼ cup Parmesan (grated + extra for topping)
  • Salt & fresh ground pepper

Possible Toppings: Chives, Chilli Peppers, Basil.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Reserve 2 tbsp. of perogy water.
  2. In a large skillet over medium heat, cook bacon until lightly golden. Add butter and garlic, cook for an additional 2-3 mins until butter has melted and garlic is translucent.
  3. Add perogies and sauté for 2-3 minutes longer.
  4. In a small bowl, add egg yolks, ¼ cup of parmesan cheese and season with salt and pepper. Whisk until well incorporated.
  5. Remove perogies from heat and add egg mixture and 2 tbsp. of perogy water mixing until well incorporated and creamy.
  6. Place in pasta bowl and top with extra parmesan cheese. Serve warm.

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Peas Creamy Lemon Chive Dressing

Peas Creamy Lemon Chive Dressing

  • 1 pkg. (454g) Pelmen Foods Pelmeni*
  • 1 cup Fresh peas (cooked)
  • 2 tbsp. Quality mayonaise
  • 3 tbsp. Extra-virgin olive oil
  • 2 tbsp. Fresh lemon juice
  • 2 tbsp. Chives (minced)
  • 1 Garlic clove (minced)
  • Salt and fresh ground pepper

Possible Toppings: Sour cream, green onions.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Add to a large mixing bowl and set aside to cool.
  2. Whisk together mayonnaise, oil, lemon, chives and garlic until well combined and creamy. Season with salt and pepper.
  3. Add peas to perogies and toss with dressing.

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

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Skillet Eggplant Parmesan

Skillet Eggplant Parmesan

  • 1 pkg. (454g) Pelmen Foods Perogies*
  • 3 tbsp. Olive oil
  • 2 Large garlic cloves (minced)
  • 2 Medium eggplants (diced)
  • 5 to Matoes (diced)
  • Salt and ground pepper
  • 1 tbsp. Italian bread crumbs
  • ½ cup Parmesan cheese (grated)
  • Fresh basil for garnish

Possible Toppings: Chives, Chilli Peppers.

  1. Preheat oven to 475F.
  2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins.
  3. Heat oil in a large oven proof skillet over medium heat. Add garlic, eggplant and sauté for 3-4 minutes.
  4. Add tomatoes and season with salt and pepper. Cook, stirring occasionally until tomatoes have released their juices and mixture has become saucy, 8-10 mins.
  5. Add perogies and stir gently to mix. Drizzle with bread crumbs and top with parmesan cheese.
  6. Bake for 5-6 minutes until cheese has melted. Garnish with basil and serve warm.

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

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Cucumber Asian Slaw

Cucumber Asian Slaw

  • 1 pkg. (454g) Pelmen Foods Pelmeni*
  • 1 Small English cucumber (thin long slices)
  • ½ Red onion (thinly sliced)
  • 1 cup Cilantro (stems removed)
  • 1 Thai chili pepper (thinly sliced)
  • ¼ cup Peanuts unsalted

Asian Sauce:

  • 3 tbsp. Fish sauce
  • 3 tbsp. Fresh lime juice
  • 1 tbsp. Sugar
  • 1 Large garlic clove (minced)
  • 1 tbsp. Asian chili sauce

Possible Toppings: Grated Pecorino Cheese, Red Onions, grilled chicken

  1. In a large bowl, whisk together all the sauce ingredients. Toss in cucumbers, onion and cilantro. Mix until well coated. Set aside.
  2. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 5 mins. Drain and let cool for a few minutes.
  3. Toss with cucumber slaw and top with chili and peanuts.

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