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Mexican Nacho Perogies

Mexican Nacho Perogies

  • 1 pkg (625 g) Pelmen Foods Perogies*
  • 1 cup old cheddar (grated)
  • 3 tbsp. red pepper (diced)
  • 3 tbsp. green pepper (diced)
  • 1 small tomato (diced)
  • ¼ cup black beans (cooked)
  • 2 green onions (green & white parts, thinly sliced)
  • Sour cream, salsa & guacamole for dipping

Possible Toppings: Chives, Cilantro, Jalapeno Peppers, Monterey Jack Cheese, Ground Beef, Ground Chicken.

  1. Preheat oven to 450 F.
  2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and line on an oven safe baking pan.
  3. Drizzle with cheddar cheese, top with peppers, tomatoes and beans.
  4. Bake for 5-6 mins until cheese has melted.
  5. Top with green onions and serve with sour cream, salsa and guacamole.

Mexican Nacho Perogies

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

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Smoked Meat Perogy Poutine

Smoked Meat Perogy Poutine

  • 1 pkg (625g) Pelmen Foods Perogies*
  • 1 large shallot (finely diced)
  • 4 tbsp. unsalted butter
  • 4 tbsp. all-purpose flour
  • 2 cup beef broth
  • Salt and fresh ground black pepper
  • 1 cup cheese curds (room temperature)
  • 75 g Montreal smoked meat (chopped)
  • Hot mustard (optional)

Possible Toppings: Chives, Sour Cream, Green Onions.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and line on a large plate.
  2. Over medium heat, melt butter in a saucepan. Add shallots and sauté for 2 mins until soft and translucent.
  3. Add flour and whisk together, ensuring there is no lumps. Continue whisking until it starts to turn golden brown.
  4. Slowly whisk in beef broth and continue whisking until gravy boils and thickens, about 5-6 mins. Season with salt and pepper.
  5. Pour half of the hot gravy over perogies. Top with cheese and pour remaining hot gravy over cheese. Add Montreal smoked meat and top with hot mustard if using.

Smoked Meat Perogy Poutine

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

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Crispy Feta and Tzatziki

Crispy Feta and Tzatziki

  • 1 pkg (454g) Pelmen Foods Perogies*
  • 2 tbsp. olive oil
  • ¼ cup Greek feta (crumbled)
  • 1 tbsp. dried oregano

Tzatziki:

  • 1 cup Greek plain yogurt
  • 1 large garlic clove (minced)
  • ¼ cup English cucumber (grated & strained)
  • 1 tbsp. extra-virgin olive oil
  • 2 tbsp. fresh dill (finely chopped)
  • Salt

Possible Toppings: sour cream, green onions, chives.

  1. Preheat oven to 450 F. Line a large 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 large bowl. Toss perogies with olive oil and place on baking sheet. Sprinkle with feta and oregano.
  3. Bake for 8-10 mins until feta has lightly browned.
  4. In a medium bowl, add all the tzatziki ingredients and mix well. Serve with perogies.

Crispy Feta and Tzatziki

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

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Buffalo Style

Buffalo Style

  • 1 pkg (454g) Pelmen Foods Perogies*
  • 1 cup panko breadcrumbs

Buffalo Sauce:

  • ½ cup Franks Red Hot
  • ¼ cup unsalted butter
  • ¼ tsp cayenne pepper
  • 1 large garlic clove (minced)
  • Splash of Worcestershire Sauce
  • Fresh ground pepper

Possible Toppings: sour cream, green onions, chives

  1. Preheat oven to 450 F. Line a large 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 set aside.
  3. In a medium saucepan over medium heat, add all the buffalo sauce ingredients and season with pepper.
  4. Bring to a simmer while stirring with a whisk. As soon as the sauce begins to bubble, remove from heat and give it a stir with the whisk. Reserve 4 tbsp. of the sauce for dipping.
  5. In a large bowl, toss perogies with remaining sauce.
  6. Roll in breadcrumbs and place on baking sheet.
  7. Bake for 10-12 mins until lightly golden and crispy. Serve with extra dipping sauce.

Buffalo Style

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

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Perogy Lettuce Wraps

Perogy Lettuce Wraps

  • 1 pkg 454 g Pelmen Foods Perogies*
  • 12 medium size Butter/Boston Lettuce leaves
  • 1 large tomato (diced)
  • 6 radishes (diced)
  • ½ English cucumber (diced)
  • 2 green onions (white & green parts, diced)

Fresh Mint Lime Vinaigrette

  • 4 tbsp. extra-virgin olive oil
  • 3 tbsp. fresh lime juice
  • 1 tbsp. grainy Dijon mustard
  • 2 tbsp. fresh mint (finely minced)
  • Salt & fresh ground peppe

Possible Toppings: Chives, Cilantro, Avocado, Sour Cream

  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. For vinaigrette: whisk all ingredients together and season with salt and pepper.
  3. In a bowl, combine tomato, radishes, cucumber, green onions and toss gently with vinaigrette.
  4. Add two perogies to each lettuce leaf and top with salsa. You can also top with a few thin slices of radish for presentation.

Perogy Lettuce Wraps

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

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Cheese Crusted Perogy Poppers

Cheese Crusted Perogy Poppers

  • 1 pkg. (454 g Pelmen Foods Perogies)
  • 2 cup cheddar cheese (shredded)

Sriracha Aioli:

  • 1 cup quality Mayonnaise
  • 1 large garlic clove (minced)
  • 1 tbsp. fresh lime juice
  • 1 tbsp. sriracha hot sauce

Possible Toppings: sour cream, green onions, chives.

  1. Preheat oven to 450 F. Line a large 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 set aside.
  3. In a medium bowl, whisk together all the aioli ingredients. Refrigerate until ready to use.
  4. Place a teaspoon of shredded cheese on baking sheet, top with a perogy and sprinkle with another teaspoon of cheese. Repeat with the remaining cheese and perogies ensuring you leave space between them.
  5. Bake for 8-10 mins until cheese is melted and crispy. Serve immediately with sriracha aioli.
  6. Garnish with sour cream, green onions or chives.

Cheese Crusted Perogy Poppers

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Warm Perogy Nicoise Salad

Warm Perogy Nicoise Salad

  • 1 pkg Pelmen Foods perogies*
  • 3 cups butter lettuce (chopped)
  • 1 cup green beans (blanched and cut in half)
  • 1 small sweet onion (thinly sliced)
  • 1 large tomato (cut in thin wedges)
  • 7 oz can flake white tuna in water (Drained)
  • 1/2 cup mixed olives
  • 3 large eggs (soft boiled, halved)
  • Salt and fresh ground pepper

Vinaigrette:

  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp capers (drained)
  • 4 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper

Possible Toppings:

  • Grated Pecorino Cheese
  • Red Onions
  • Grilled Chicken

  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins and drain.

  2. In a large salad bowl, add lettuce and top with perogies. Add green beans, onions and tomatoes. Top with tuna and olives.

  3. In a small bowl, whisk together all ingredients for the vinaigrette.

  4. Toss the salad with the vinaigrette.

  5. Top with eggs and season them with fresh ground pepper. Serve salad immediately.

  6. Top with grated cheese, red onions and grilled chicken.

Warm Perogy Nicoise Salad

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

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Perogy, Tomato & Bocconi Skewers

Perogy, Tomato & Bocconi Skewers

  • 1 pkg (454g) Pelmen Foods Pelmeni*
  • 1 cup cherry tomatoes
  • 260 g baby bocconcini cheese
  • 20 fresh basil leaves
  • 1 small garlic clove (minced)
  • 4 tbsp extra virgin olive oil
  • 1/2 tsp salt

Possible Toppings:

  • Grated Pecorino Cheese
  • Red Onions
  • Grilled Chicken

  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. Add basil, garlic and salt in a mortar. Working with the pestle, press and rotate it, keep going for a few minutes until all the ingredients are finely ground. Add olive oil, stir and set aside.

  3. Thread 4 perogies, 2 tomatoes, and 2 bocconcini, onto a bamboo skewer, alternating the ingredients. Repeat with remaining ingredients; this makes 8 skewers.

  4. Place on a board or platter and drizzle with the basil sauce.

Perogy, Tomato & Bocconi Skewers

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

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Smoked Mozzarella Pizza

Smoked Mozzarella Pizza

  • 1 bag Pelmen Foods Potato & Cheddar Cheese Perogies*
  • 1 tbsp olive oil
  • 2 tbsp grated parmesan cheese
  • 1/2 cup smoked mozzarella (shredded)
  • 1/4 cup pizza sauce
  • 1/2 cup pepperoni (shredded)
  • 1/4 cup green olives

Possible Toppings:

  • Feta
  • Goat cheese
  • Red pepper
  • Green pepper
  • onions
  • ham
  • mushrooms
  • arugula
  • prosciutto
  • tomato
  • basil
  • hot pepper rings

  1. Preheat oven to 450F.

  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 & parmesan cheese.

  4. Place on pizza pan and top each perogy with pizza sauce and mozzarella. Sprinkle with pepperoni and top with a green olive.

  5. Bake for 10-12 mins until cheese is melted and slightly golden. Serve immediately.

  6. Optionally, top them with feta, goat cheese, red pepper, green pepper, onions, ham, mushrooms, arugula, prosciutto, tomato, basil, and hot pepper rings.

Smoked Mozzarella Pizza

*Use any Pelmen Foods potato perogies for this recipe.

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Tomatoes and Balsamic Vinegar

 

Tomatoes and Balsamic Vinegar

  • 1/2 bag Pelmen Foods Perogies*
  • 12 cherry tomatoes (cut in half)
  • 2 green onions (chopped)
  • 2 garlic cloves (sliced)
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • Salt and pepper (to taste)
  • Fresh basil ( to garnish)

  1. 1. Preheat oven to 400F.

    2. Spray the oven safe dish with cooking spray.

    3. Add in tomatoes, onions and garlic; drizzle with olive oil.

    4. Bake for 20 minutes.

    5. Bring a large pot of water to a boil. Add perogies and boil for 3 minutes, stirring occasionally.

    6. Remove perogies from the water and set aside.

    7. Remove tomatoes from the oven and mix in 2 tbsp of balsamic vinegar.

    8. Heat up 1 tbsp of olive oil in a non-stick pan and sear the perogies for 2 minutes on each side.

    9. Add in tomatoes.

    10. Garnish with fresh basil.

  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 & Bacon Perogies

    • Pelmen Foods Potato, Cheddar & Onion Perogies

    • Pelmen Foods Potato, Cheddar & Bacon Perogies

    • Pelmen Foods Potato, Herb & Garlic Perogies

    • Pelmen Foods Potato, Spinach & Feta Perogies