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Sauteed Brussel Sprouts & Mustard

Sauteed Brussel Sprouts & Mustard

  • 1 pkg. (454g) Pelmen Foods Savoury Perogies
  • 3 tbsp. Olive oil
  • 3 cup Brussel Sprouts (trimmed & halved)
  • Salt and pepper to taste
  • 1 tbsp. Grainy mustard
  • Possible Toppings: Crumbled Feta, Chilli Peppers, Greek Yogurt, Sour Cream.
  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 non-stick sauté pan over medium heat, heat oil and add Brussel sprouts. Season with salt and pepper and sauté for 6-7 minutes until soft and dark golden.
  3. Add pergogies and Dijon mustard and sauté for an additional minute until well combined.
  4. Place on serving dish and serve warm.

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Braised Tomato & Zucchini Perogies

Braised Tomato & Zucchini Perogies

  • 1 pkg. (625g) Pelmen Foods Perogy
  • 3 tbsp. Olive oil
  • 1 Small onion (finely diced)
  • 1 tbsp. Garlic (minced)
  • 2 ½ cup Tomatoes (diced)
  • 2 cup Zucchini (cut in ¼ inch rounds)
  • Salt and fresh ground pepper
  • ¼ cup Fresh parsley (finely chopped)
  • Possible Toppings: Sour Cream, Chives.
  1. Heat the oil in a large sauce pan over medium heat. Add onions and garlic and sauté for 2 -3 minutes until soft and translucent.

  2. Add tomatoes and season with salt and freshly ground pepper.
  3. Bring tomatoes to a boil, turn heat down to low and simmer for 8-10 minutes, stirring occasionally until tomatoes have reduced and slightly thickened.
  4. Stir in zucchini and simmer for an additional 10 minutes, until zucchini have softened.
  5. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins.
  6. Drain perogies and toss in with sauce and zucchini.
  7. Add to platter and Garnish with parsley.

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Cacio e Pepe Perogies

Cacio e Pepe Perogies

  • 1 pkg. (454g) Pelmen Foods Savoury Perogies
  • 1 tsp. Salt
  • 4 tbsp. Unsalted butter
  • 1 tbsp. Fresh ground black pepper
  • 1 cup Grana Padano Cheese (grated + extra for garnish)
  • Possible Toppings: Chives, Chilli Peppers, Basil.
  1. Bring a large pot of water to a boil. Add salt and perogies, cook stirring occasionally for 5 mins. Reserve ¼ cup. of perogy water.
  2. In a large skillet over medium heat, melt butter. Add pepper and stir.
  3. Mix in perogies and sauté for 1 minute.
  4. Add reserved water and cheese, cook for 2-3 minutes stirring well until cheese has melted.
  5. Top with extra cheese and serve warm.

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Maple Bacon & Cabbage Perogies

Maple Bacon & Cabbage Perogies

  • 1 pkg. (625g) Pelmen Foods Perogy ( )
  • 8 Strips thick cut bacon (rough chopped)
  • 2 tbs. Maple syrup
  • 3 cup Green cabbage (shredded)
  • Salt and fresh ground pepper
  • Possible Toppings: Sour Cream, Chives, Fried Egg, Greek Yogurt.
  1. Heat a large sauté pan over medium heat. Add bacon and cook for 6 minutes.

  2. Stir in maple syrup and cook for an additional minute.
  3. Stir in cabbage and season with salt and pepper.
  4. Cook for 8-10 minutes stirring occasionally until cabbage has softened and bacon is crispy.
  5. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins.
  6. Drain perogies and toss in bacon and cabbage.
  7. Add to platter and serve warm.

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Perogy Beef Stroganoff

Perogy Beef Stroganoff

  • 1 tbsp. Oil
  • Salt and fresh ground pepper
  • 1 ½ lb Beef striploin (sliced ¼ inch thick crosswise)
  • 2 tbsp. Unsalted butter
  • 1 8oz pkg. Cremini or white mushrooms (¼ inch sliced)
  • 1 Medium red onion (thinly sliced)
  • 1 Large garlic cloves (minced)
  • 1 tsp. All-purpose flour
  • ¼ White wine
  • 1 cup Low sodium beef broth
  • ½ cup Sour cream
  • 1 Green onion (thinly sliced)
  • 2 tbsp. Italian flat leaf parsley (finely chopped)
  • Possible Toppings: Chives
  1. Heat the oil in a large sauce pan over medium-high heat. Season beef with salt and pepper.
  2. Add beef and cook, stirring often until it just browns, 1 -2 minutes. Transfer to plate.
  3. Reduce heat to medium and melt butter. Add mushrooms and sauté until they have released their liquid, 5-6 minutes.
  4. Add garlic and onions, season with salt and pepper. Sauté for 3-4 minutes until liquid has evaporated.
  5. Sprinkle four and stir until well incorporated. Add wine to deglaze pan, cook for 2-3 minutes. Add broth and bring to a simmer, about 5 mins. Stir in beef and sour cream and simmer for 5-6 minutes.
  6. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and toss in sauce.
  7. Garnish with green onions and parsley, serve immediately.

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Perogy Alfredo

Perogy Alfredo

  • 1 pkg. (454g) Pelmen Foods Perogies
  • 3 tbsp. Unsalted butter
  • 1 Large garlic clove (minced)
  • 1 cup Heavy cream
  • 1 cup Parmesan cheese (grated)
  • ½ cup Pecorino cheese (grated)
  • Salt and fresh ground pepper
  • ¼ cup Fresh Italian flat leaf parsley (finely chopped)
  • Possible Toppings: Chives, Basil, Chillies.
  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 pan, melt butter over medium heat. Add garlic and sauté until soft and translucent, 1-2 minutes.
  3. Add cream and cheeses and whisk until cheese has melted and sauce has slightly thickened, 6-7 minutes. Season with salt and pepper.
  4. Stir in perogies and parsley and serve warm.

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Perogy Puttanesca

Perogy Puttanesca

  • 1 pkg. (625g) Pelmen Foods Savoury Perogies
  • ¼ cup Olive oil
  • 2 Garlic cloves (minced)
  • 2 cup Cherry tomatoes
  • 2 tbsp. Capers (drained)
  • ½ cup Sundried black olives (pitted)
  • 2 Anchovies (roughly chopped)
  • 1 tsp. Dried basil
  • ½ tsp. Dry chili flakes
  • ¼ cup Italian flat leaf parsley (finely chopped)
  • Parmigiano-Reggiano (grated)
  • Possible Toppings: Chives, Basil.
  1. Bring a large pot of water to a boil. Add salt and perogies, cook stirring occasionally for 5 mins. Drain and set aside.
  2. In a large deep skillet, heat oil over medium heat. Add garlic and sauté for 1-2 minutes until translucent and fragrant.
  3. Add tomatoes, capers, olives, anchovies, basil and chili flakes. Cook for 10-12 minutes stirring occasionally until tomatoes have softened and released some juice.
  4. Mix in perogies, parsley and sauté for additional minute.
  5. Garnish with cheese and serve warm.

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Kung Pao Perogies

Kung Pao Perogies

  • 1 pkg. (454g) Pelmen Foods Pelmeni
  • 1 tbsp. Balsamic vinegar
  • 1 tbsp. Soy sauce
  • 1 tbsp. Hoisin sauce
  • 1 tbsp. Sesame oil
  • 2 tbsp. Sugar
  • 1 tbsp. Cornstarch
  • 2 tbsp. Canola oil
  • 8 Dried chilies
  • 1 Large garlic clove (thinly sliced)
  • 1 tsp. Fresh ginger (minced)
  • 2 tbsp. Unsalted peanuts
  • 2 Green onions (thinly sliced, white and green parts)
  • Possible Toppings: Cilantro, Chillies
  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 bowl, whisk together vinegar, soy, hoisin, sesame oil sugar and corn starch. Set aside.
  3. Heat the oil in a large skillet or wok over medium heat. Add chillies and sauté for 1 min.
  4. Add garlic and ginger and sauté for an additional minute.
  5. Pour in sauce and perogies and mix well. Add peanuts and stir for an additional minute.
  6. Garnish with green onions and serve immediately.

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Curried Chickpea Perogies

Curried Chickpea Perogies

  • 1 pkg. (625g) Pelmen Foods Perogy ( )
  • 2 tbsp. Canola oil
  • 1 Medium onion (finely diced)
  • 1 Large garlic cloves (minced)
  • 3 Medium ripe tomatoes (diced)
  • 1 tbsp. Curry powder
  • ¼ Vegetable broth
  • 1 can (540ml) Chickpeas, (drained)
  • 1/3 cup Fresh cilantro leaves
  • Possible Toppings: Sour Cream Greek Yogurt
  1. Heat the oil in a large sauce pan over medium heat. Add onion, garlic and sauté for
  2. 2 -3 minutes until soft and translucent.
  3. Add tomatoes and sauté 6-8 minutes, breaking down tomatoes with a spoon. Cook until tomatoes have softened and released their juices.
  4. Add broth, curry and chickpeas and stir until well incorporated. Cook for 12-15 minutes stirring occasionally until sauce has thickened.
  5. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and toss in chickpea mixture.
  6. Garnish with cilantro and serve immediately.

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Braised Fennel Perogies

Braised Fennel Perogies

  • 1 pkg. (625g) Pelmen Foods Perogy ( )
  • 1 Large fennel bulb (trimmed and cut into 8 wedges, reserving fennel fronds for garnish)
  • 2 tbsp. (30ml) Extra-virgin olive oil
  • 2 Large garlic cloves (minced)
  • 1 Shallot (minced)
  • ¼ cup (75ml) Vegetable broth
  • ¼ cup (75ml) White wine
  • Salt and freshly ground pepper to test
  • Zest of a lemon
  • Possible Toppings: Sour Cream, Chives, Crème Fraiche.
  1. Heat the oil in a large sauce pan over medium heat. Add garlic and shallots and sauté for
  2. 2 -3 minutes until soft and translucent.
  3. Add fennel, season with salt and freshly ground pepper, sauté for 2-3 mins on each side.
  4. Add broth and white wine, cover and reduce heat to simmer. Cook for 15 -20 minutes until tender and liquid has slightly evaporated.
  5. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.
  6. Remove fennel from sauce pan and set aside.
  7. Add perogies in the sauté pan and stir until well coated.
  8. Place perogies on a platter and top with braised fennel.
  9. Garnish with lemon zest and fennel fronds.