Category: Uncategorized

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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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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.

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Roasted Rainbow Pepper Soup

Roasted Rainbow Pepper Soup

  • 1 pkg (454g) Pelmen Foods Savoury Perogy
  • 3 Peppers (1 red, 1 yellow, 1 orange, halved & seeds removed)
  • 3 large garlic cloves (with peels on)
  • 3 tbsp olive oil
  • Salt and fresh ground pepper
  • 1/4 cup Italian flat leaf parsley
  • 3 cups vegetable broth
  • 3 tbsp fresh lemon juice

Possible Toppings:

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

  1. 1. Preheat oven to 400 F. Line a large baking sheet with parchment paper.

    2. In a large bowl, add peppers and garlic. Toss with olive oil and season with salt and pepper.

    3. Roast for 20-25 mins, until peppers and garlic have softened and slightly charred.

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

    5. In a food processor, add peppers, garlic with skin removed, parsley and vegetable stock. Puree until smooth.

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

    7. Divide in soup bowls, top with additional parsley and serve hot.

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Garlicky Bean Medley Perogy Soup

 

Garlicky Bean Medley Perogy Soup

  • 1 pkg (454g) Pelmen Foods Pelmeni
  • 3 tbsp olive oil
  • 1 small onion (finely diced)
  • 8 arlic cloves (diced)
  • 1 large carrot (chopped)
  • 1 large celery stalk (chopped)
  • 1 cup diced tomatoes (with their juice)
  • 5 cups vegetable broth
  • 2 cups mixed beans (Romano, black bean, chickpea, black-eye, white bean, kidney, cooked)
  • 1/4 cup Italian flat-leaf parsley (chopped)
  • Salt and fresh ground pepper

Possible Toppings:

  • Chillies
  • Sour cream
  • Greek yogurt
  • Chives
  • Feta

  1. 1. Heat oil in a large pot over medium heat, add, onion, garlic, carrots, celery and sauté for 4-5 mins until onion, garlic and vegetables have softened, stirring occasionally.

    2. Add tomatoes and cook for 3-4 minutes.

    3. Add vegetable stock and bring to a boil. Add beans and reduce heat to a simmer for 15 minutes. Turn off heat and season with salt and pepper and stir in parsley.

    4. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins.

    5. Drain perogies and divide in soup bowls and ladle in bean soup

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Celeriac and Sage Perogy Soup

Celeriac and Sage Perogy Soup

  • 1 pkg (454g) Pelmen Foods Pelmeni
  • 3 tbsp olive oil
  • 1 small onion (finely diced)
  • 1 large garlic clove (minced)
  • 2 cups celeriac (peeled and cubed)
  • 3 Fresh sage leaves
  • 5 cups vegetable broth
  • 1/4 cup fresh lemon juice
  • salt and fresh ground pepper

Possible Toppings:

  • Chillies
  • Sour cream
  • Greek yogurt
  • Chives

  1. 1. Heat oil in a large pot over medium heat. Add, onion, garlic and sauté for 3-4 mins until onion and garlic are soft and translucent.

    2. Add celeriac and sauté for another minute.

    3. Add sage and vegetable stock and bring to a boil. Reduce heat and simmer for 20-25 minutes until celeriac has softened. Discard sage and with an immersion blender, puree until smooth. Stir in lemon juice and season with salt and pepper.

    4. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins.

    5. Drain perogies and divide in soup bowls and ladle in soup.

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Cabbage Perogy Soup

Cabbage Perogy Soup

  • 1 pkg (454g) Pelmen Foods Pelmeni
  • 3 tbsp olive oil
  • 1 small onion (diced)
  • 1 large garlic clove (minced)
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2 tomatoes (diced)
  • 4 cups white cabbage (shredded)
  • Salt and fresh ground pepper
  • 5 cups low sodium chicken or vegetable broth

Possible Toppings:

  • Chillies
  • Sour cream
  • Greek yogurt
  • Parsley
  • Chives
  • Dill

  1. 1. Heat oil in a large pot over medium heat. Add, onion, garlic and spices, sauté for 3-4 mins until onion and garlic are soft and translucent.

    2. Add tomatoes and sauté for another 4-5 minutes until tomatoes have release their juices and broken down.

    3. Add cabbage and season with salt and pepper. Sauté for 7-8 minutes until cabbage has softened.

    4. Add stock and bring to a boil. Add perogies and reduce heat to medium-low. Simmer for an additional 5-6 minutes. Season with additional salt and pepper to taste.

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Perogy Minestrone Soup

Perogy Minestrone Soup

  • 1 pkg (625g) Pelmen Foods Savoury Perogy
  • 2 tbsp olive oil
  • 1 onion (small, finely diced)
  • 1 clove garlic (large, minced)
  • 1 stock celery (diced)
  • 1 large carrot (diced)
  • 1 small zucchini (diced)
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and fresh ground pepper
  • 2 cups diced tomato with their juice
  • 1 can (540ml) mixed beans
  • 946 ml vegetable broth
  • 2 cups baby spinach
  • 2 tbsp fresh Italian flat leaf parsley (minced)
  • 3 tbsp fresh basil (chopped)

Possible Toppings:

  • Chillies
  • Parmesan Cheese
  • Pecorino Cheese
  • Croutons

  1. 1. Heat oil in a large pot over medium heat. Add garlic, onion, carrots, celery and zucchini and sauté for 3-4 mins until onion and garlic are soft and translucent.

    2. Add oregano, thyme, tomatoes and season with salt and pepper and sauté for another 2 minutes.

    3. Add beans and stock and bring to a boil. Add spinach and perogies and bring to a boil. Cook for 6 mins, remove from heat and stir in parsley and basil.

    4. Serve hot topped with chillies and cheese.

Perogy_Minestrone_Soup_

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Spiced Pumpkin Perogy Soup

Spiced Pumpkin Perogy Soup

  • 1 pkg (454g) Pelmen Foods Savoury Pelmeni
  • 4 cups pumpkin (cut in 3 cm cubes)
  • 4 cloves garlic (with peels on)
  • 3 tbsp olive oil
  • Salt and fresh ground pepper
  • 4 cups vegetable broth
  • 1 tbsp turmeric
  • 1 tsp cumin
  • 1/2 tsp ground coriander
  • Greek yogurt
  • 1/4 cup fresh cilantro (minced)

Possible Toppings:

  • Basil
  • Sour Cream
  • Pumpkin Seeds
  • Walnuts
  • Crème Fraiche

  1. 1. Preheat oven to 400 F. Line a large baking sheet with parchment paper.

    2. In a large bowl, add pumpkin and garlic. Toss with olive oil and season with salt and pepper. Roast for 25-30 mins, stirring occasionally until pumpkin 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 pumpkin, garlic with skin removed and vegetable stock. Puree until smooth.

    5. In a large pot over medium heat, add in pumpkin mixture, turmeric, cumin and coriander and give it a good stir. Heat soup until it starts to boil. Turn off heat and add perogies.

    6. Divide in soup bowls and top with a dollop of yogurt and cilantro.

Spiced_Pumpkin_Perogy_Soup_