Category: Main course

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Spinach & Garlic Perogy Sauté

Spinach & Garlic Perogy Sauté

  • 1 pkg. (454g) Pelmen Foods Perogies*
  • 4 cup Baby spinach
  • 3 Large garlic cloves (thinly sliced)
  • 3 tbsp. Olive oil
  • 2 tbsp. Fresh lemon juice
  • Salt and pepper to taste

Possible Toppings: Crumbled Feta, Chilli Peppers.

  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.
  2. In a large sauté pan over medium heat, heat oil and sauté garlic until aromatic and translucent, 2-3 mins.
  3. Add spinach and perogies, sauté for 5-6 mins until perogies have cooked through and spinach as softened.
  4. Add lemon juice and toss well. Season with salt and pepper, serve warm.

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

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Basil & Dill Pesto Perogy

Basil & Dill Pesto Perogy

  • 1 pkg. (454g) Pelmen Foods Perogies*
  • 1 ½ cup Fresh dill (chopped)
  • 1 cup Fresh basil (chopped)
  • 3 Garlic cloves (chopped)
  • ¾ cup Olive oil
  • ½ cup Parmigiano-Reggiano (grated )
  • Salt and pepper to taste
  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 a ½ cup of pesto.
  4. Remaining pesto can be stored in a tightly sealed container in the refrigerator for up to one week.

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

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Grilled Vegetable and Feta

Grilled Vegetable and Feta

  • 1 bag Pelmen Foods Perogies*
  • 2 tbsp. Olive oil
  • 1 Red bell pepper (¼ inch slices)
  • 1 Small sweet onion (¼ inch slices)
  • 1 Zucchini (¼ inch rounds)
  • 7 Shiitake mushrooms (stems trimmed and cut in half)
  • 2 tbsp. Extra-virgin olive oil
  • 2 tbsp. Balsamic vinegar
  • Salt and fresh ground pepper
  • ½ cup Goat feta (crumbled)
  • 2 tbsp. Flat leaf parsley (stems removed, finely chopped)

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 vegetables with olive oil and season with salt and pepper.
  4. Place in grill basket and grill for 7-8 mins stirring occasionally.
  5. Add vegetables to perogies. Toss with oil and vinegar and season with salt and pepper.
  6. Place on platter, top with feta and sprinkle with fresh parsley, chilli peppers or chives.

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

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Sausage & Pepper Perogies

Sausage & Pepper Perogies

  • 1 pkg. (454g) Pelmen Foods Perogies*
  • 2 tbsp. Olive oil
  • 2 Garlic cloves (thinly sliced)
  • 4 Quality Italian sausage (casing removed, crumbled)
  • ½ cup Red peppers (thinly sliced)
  • ½ cup Yellow peppers (thinly sliced)
  • Fresh ground pepper
  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins.
  2. Heat oil in a large skillet over medium heat. Add sausage and cook until just browned, 6-8 mins.
  3. Add peppers, garlic and season with pepper. Cook, stirring occasionally until peppers have softened and sausage has browned, 4-5 mins.
  4. Add perogies and sauté for 2-3 mins.

Possible Toppings: Chives, Parsley, Chilli Peppers.

*Use any of the savoury Pelmen Foods perogies.

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Roasted Beets & Arugula

Roasted Beets & Arugula

  • 1 pkg. Pelmen Foods Perogies*
  • 2 Medium beets (peeled & quartered)
  • 1 tbsp. Extra virgin olive oil
  • Salt and fresh ground pepper
  • 1 cup fresh arugula
  • 2 Green onions white and light green parts, thinly sliced

Vinaigrette:

  • 2 tbsp. Fresh lemon juice
  • 1 tsp. Grainy Dijon mustard
  • 3 tbsp. Extra virgin olive oil
  • Salt and fresh ground pepper
  1. Preheat oven to 425 F. Line a small baking sheet with parchment paper.
  2. In a bowl, add beets, olive oil and season with salt and pepper. Toss well to coat and place on parchment paper. Roast in preheat oven for 10-15 mins until beets are tender, stirring occasionally. Set aside.
  3. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and place in a large bowl and let cool.
  4. In a small bowl, whisk together all ingredients for the vinaigrette. Set aside.
  5. Add beets, arugula and green onions to perogies. Toss well with dressing and serve immediately.

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

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

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Perogy Sausage Bolognese

Perogy Sausage Bolognese

  • 1 pkg. Pelmen Foods Perogies*
  • 3 tbsp. Olive oil
  • 1 Medium onion (finely diced)
  • 3 Garlic cloves minced
  • 1 Large carrot (peeled and finely diced)
  • 1 Large celery stick (finely diced)
  • 2 tbsp. Unsalted butter
  • 1 lb Quality Italian sausage meat
  • ¾ cup White wine
  • ½ cup Milk
  • 1 can (796ml) Diced tomatoes
  • Fresh ground pepper
  • ¼ cup Fresh basil (roughly chopped)
  • Parmesan Cheese (grated)
  1. Heat oil in a large sauce pot over medium heat. Add onion, garlic, carrot and celery. Sauté for 8 mins until vegetables are soft and browned, stirring occasionally.
  2. Add butter and sausage and cook over medium-high heat until meat has browned 6-8 mins.
  3. Add wine and stir until liquid has evaporated. Add milk and stir.
  4. Add tomatoes and fresh ground pepper. Stir well and let simmer over low heat for 1-1 ½ hours, stirring occasionally, until tomatoes have melted and sauce has thickened. When sauce has finished, mix in basil.
  5. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins.
  6. Drain and toss with sauce and top with grated cheese.

Possible Toppings: Sour cream, Crème Fraiche.

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

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Perogies with Asparagus Pesto

Perogies with Asparagus Pesto

  • 1 bag Pelmen Foods Potato & Cheddar Cheese Perogies*

Asparagus Pesto:

  • 1 lb Asparagus
  • 1 Large garlic clove (chopped)
  • 2 tbsp. Almonds
  • 2 tbsp. (56g) Parmesan cheese (grated )
  • 4 tbsp. (60mL) Extra virgin olive oil
  • Salt and fresh ground pepper
  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and place skillet and set aside.
  2. To prepare the asparagus pesto: Cut off and disregard the woody ends of the asparagus and roughly chop remaining asparagus. Set aside a few heads for garnish.
  3. Add asparagus, almonds, garlic, cheese and olive oil to a food processor. Pulse until a rough spreadable consistency. Season with salt and pepper.
  4. Add pesto to perogies and sauté over medium heat for 4-5 minutes until warm through.
  5. Garnish with remaining asparagus head, sprinkle with parmesan cheese.

Possible Toppings: Asparagus Heads, Parmesan Cheese

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

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Perogy Skillet Hash

Perogy Skillet Hash

  • 1 pkg. Pelmen Foods Potato & Fried Onion Perogies*
  • 5 Bacon strips (chopped)
  • 1 Small yellow onion diced
  • 1 cup Red pepper (diced)
  • 4 Eggs
  • ½ cup Smoked cheddar, shredded
  • Salt and fresh ground pepper
  • 1 tbsp. Flat leafy parsley (finely chopped)
  1. Preheat oven to 400C.
  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 large skillet over medium heat, fry bacon until golden and crispy. Remove and set aside.
  4. Leave one table spoon of the bacon grease and sauté onions until soft and translucent, 1-2 minutes.
  5. Add red peppers and sauté for an additional minute. Toss in perogies and cook stirring occasionally for 3-4 minutes.
  6. Add bacon and stir to mix well. Remove skillet from the heat and make 4 shallow indentations into the perogy hash. Crack an egg into each indentation.
  7. Top with shredded cheese around the eggs and transfer skillet to the oven and bake until the egg whites set, about 8-10 minutes.
  8. Season with salt and pepper to taste and sprinkle with parsley.

Possible Toppings: Feta, Hot Sauce, Cilantro, Chives

*Use any savoury Pelmen Foods Perogies for this recipe.

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Perogy Mac & Cheese

Perogy Mac & Cheese

  • 1 pkg. (454g) Pelmen Foods Potato and Cheddar Perogies*
  • ¼ cup Panko bread crumbs
  • 2 tbsp. Parmesan cheese (grated)
  • 1 tbsp. Unsalted butter (melted)
  • 2 tbsp. Unsalted butter
  • 3 tbsp. All-purpose flour
  • 1 ½ cup Milk
  • ½ cup Gruyere cheese (grated)
  • ½ cup Canadian white cheddar (grated)
  • ½ tsp. Salt
  • ¼ tsp. Cayenne pepper
  • ¼ tsp. Nutme
  1. Preheat oven to 400 F. Butter 4 round 4 ½ inch ramekins or a 9 inch round glass dish.
  2. In a small bowl, mix bread crumbs, parmesan cheese and melted butter. Set aside.
  3. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 5 mins. Drain and set aside.
  4. In a medium saucepan melt butter over medium heat. Whisk in the flour and continue to stir for two to three minutes. The mixture should be creamy free of lumps.
  5. Gradually add the milk, whisking briskly to maintain a smooth sauce.
  6. Cook the sauce for about 5-6 minutes, stirring occasionally to avoid scorching.
  7. When sauce thickens, add cheeses, salt, cayenne and nutmeg to the sauce, and stir until all the cheese has melted.
  8. Add perogies to cheese sauce and stir gently until completely incorporated. The mixture should be fairly saucy.
  9. Dish the perogies into the buttered pans and sprinkle with the panko bread crumb mixture. Bake, uncovered, for 20-25 minutes, until bubbly and golden brown.

Possible Toppings: Crumbled Bacon, Green Onions, Chives, Parsley

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

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Mushroom Wine Sauce

Mushroom Wine Sauce

  • 1 pkg. (454g) Pelmen Foods Pelmeni*
  • 1 tbsp Olive oil
  • 8 oz White mushrooms (sliced)
  • 2 cloves of garlic (minced)
  • 1/2 cup White wine
  • 1/2 cup Chicken broth
  • 1 tbsp Flour
  • 1 tbsp Freshly chopped parsley
  • Salt and pepper to taste
  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. In a skillet, heat up the olive oil, add garlic and mushrooms and cook for about 5 minutes (until the mushrooms release their water)
  3. Add white wine and cook for another 3 minutes.
  4. Wisk in flour and cook for a minute or 2.
  5. Add chicken broth stirring constantly until the sauce thickens.
  6. Add in the parsley, salt and pepper to taste.
  7. Toss in perogies.

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