Category: Main Course

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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.

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Perogy Gumbo

 

Perogy Gumbo

  • 1 pkg. (625g) Pelmen Foods Savoury Perogy
  • 3 tbsp. Creole or Cajun spice
  • 10 Black tiger shrimp (peeled & diveined tails left on)
  • 2 lbs. Boneless skinless chicken breast (cut in bite size pieces)
  • 1 Large ready to eat chorizo sausage (cut in ¼ inch slices)
  • 3 tbsp. Olive oil
  • ½ cup All-purpose flour
  • 1 Small onion (finely diced)
  • 1 Large garlic clove (minced)
  • 2 Celery stalk (diced)
  • 1 Green pepper diced
  • 1 Bay leaf
  • 1 Large tomato (diced)
  • 3 ½ cup Chicken broth
  • 2 Green onions (thinly sliced)
  • 2 tbsp. Italian flat leaf parsley minced
  • Possible Toppings: Chillies, Sour Cream, Chives
  1. Season chicken and shrimp with 1 tbsp. each of creole spice and set aside.
  2. Heat oil in a large deep skillet over medium-high heat. Add flour and stir constantly until lightly golden brown, 6-7 mins.
  3. Add garlic, onion, celery and green pepper and sauté for 5-6 mins until onion and garlic are soft and translucent.
  4. Add bay leaf and tomato and sauté for 3-4 minutes until tomato has softened and released its juices.
  5. Add the chicken broth, remaining creole spice and mix well. Bring to a boil and reduce heat to medium.
  6. Add chicken and cook for 10 mins stirring occasionally.
  7. Add chorizo and shrimp and cook for 2-3 mins until shrimp are cooked pink throughout!
  8. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and place in deep dish or skillet.

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Egg Scramble & Fried Onion Perogies

Egg Scramble & Fried Onion Perogies

  • 1 pkg. (454/625g) Pelmen Foods Pelmeni
  • 2 tbsp. Oil
  • 1 Medium onion (thinly sliced)
  • 3 Large eggs (beaten and seasoned with salt and pepper)
  • ¼ cup Goat feta (crumbled)
  • 2 tbsp. Fresh oregano leaves (minced)
  • Possible Toppings: Basil, Hot Sauce.
  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 skillet or sauce pan, heat oil over medium heat. Add onions and sauté until lightly crispy and golden, 4-5 mins. Remove from skillet and set aside.
  3. Add perogies and beaten eggs to skillet. Stir until eggs are nice and fluffy, 1-2 minutes.
  4. Add onions back to the skillet and turn off heat. Stir until well combined. Top with crumble feta and fresh oregano.