Category: Appetizer

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Pan Seared Perogies with Onions

Pan Seared Perogies with Onions

  • 1 bag Pelmen Foods Perogies*
  • 1 large onion (thinly sliced)
  • 3 tbsp butter
  • 1 tsp sugar
  • 1 cup balsamic vinegar
  • 1/4 cup honey

  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.

  3. In a saucepan, combine balsamic vinegar and honey, bring to a boil and let simmer until it’s reduced by 1/3 (about 15 minutes).

  4. In separate pan, melt butter; add onions and sauté until soft.

  5. Add sugar and cook on medium heat until the onions turn brown and caramelize (about 15 minutes)

  6. Pan sear boiled perogies in a non-stick pan in 1 tsp of oil.

  7. To serve, place pan fried perogies on a plate, drizzle with balsamic reduction and top with caramelized onions. Serve with sour crème.

Pan Seared Perogies with Onions

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Perogies with Thai Satay Dip

Perogies with Thai Satay Dip

  • 1 bag Pelmen Foods Perogies*
  • 1 tbsp olive oil
  • 1 jar Thai satay sauce
  • Chives for garnish

  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.

  3. Heat up 1 tbsp of olive oil in a non-stick pan. Add perogies and fry for 3 to 5 minutes on each side.

  4. Garnish with chives.

  5. Serve with Thai satay sauce as a dip.

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

Perogies with Thai Satay Dip

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Kale Caesar Salad

Kale Caesar Salad

  • 1 bag Pelmen Foods Herb and Garlic Perogies*
  • 1 tbsp olive oil
  • 1/4 cup + 2 tbsp grated parmesan cheese
  • 6 cup kale (stems and tough centre removed)
  • 1/2 cup bacon pieces

Dressing:

  • 5 tbsp cottage cheese
  • 3 garlic cloves (chopped)
  • 1 tbsp Worcestershire sauce
  • 1 anchovy (in oil (optional))
  • 1/4 cup grated parmesan cheese
  • 3/4 cup canola oil
  • 1/4 cup white vinegar
  • Salt and fresh ground pepper

Possible Toppings:

  • Grated Pecorino Cheese
  • Red onions
  • grilled chicken

  1. Preheat oven to 500F. Line 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 bowl.

  3. Toss with olive oil & 2 tbsp. of parmesan cheese. Place perogies on baking sheet and bake until crispy and golden, 10 mins. Turn occasionally to ensure they crisp evenly.

  4. To make dressing: Place all ingredients in food processor. Process until well combined and creamy.

  5. Place kale in a large salad bowl. Toss well with dressing, add bacon and top with crispy perogies. Serve topped with grated parmesan cheese.

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

Kale Caesar Salad