Category: Uncategorized

Posted on by

Carbonara

Carbonara

  • 1 pkg. (454g) Savoury Pelmen Foods Perogies
  • 6 Strips thick bacon (chopped)
  • 1 tbsp. Unsalted butter
  • 1 Large garlic clove (minced)
  • 2 Large egg yolks
  • ¼ cup Parmesan (grated + extra for topping)
  • Salt & fresh ground pepper

Possible Toppings: Chives, Chilli Peppers, Basil.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Reserve 2 tbsp. of perogy water.
  2. In a large skillet over medium heat, cook bacon until lightly golden. Add butter and garlic, cook for an additional 2-3 mins until butter has melted and garlic is translucent.
  3. Add perogies and sauté for 2-3 minutes longer.
  4. In a small bowl, add egg yolks, ¼ cup of parmesan cheese and season with salt and pepper. Whisk until well incorporated.
  5. Remove perogies from heat and add egg mixture and 2 tbsp. of perogy water mixing until well incorporated and creamy.
  6. Place in pasta bowl and top with extra parmesan cheese. Serve warm.

Posted on by

Peas Creamy Lemon Chive Dressing

Peas Creamy Lemon Chive Dressing

  • 1 pkg. (454g) Pelmen Foods Pelmeni*
  • 1 cup Fresh peas (cooked)
  • 2 tbsp. Quality mayonaise
  • 3 tbsp. Extra-virgin olive oil
  • 2 tbsp. Fresh lemon juice
  • 2 tbsp. Chives (minced)
  • 1 Garlic clove (minced)
  • Salt and fresh ground pepper

Possible Toppings: Sour cream, green onions.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Add to a large mixing bowl and set aside to cool.
  2. Whisk together mayonnaise, oil, lemon, chives and garlic until well combined and creamy. Season with salt and pepper.
  3. Add peas to perogies and toss with dressing.

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

Posted on by

Fennel & Celery Leaf

Fennel & Celery Leaf

  • 1 pkg. (454g) Pelmen Foods Perogies*
  • 1 Small fennel bulb (trimmed, thinly sliced)
  • Celery leaves with their stalks inside heart of the celery ( thinly sliced)
  • 3 tbsp. Extra-virgin olive oil
  • 2 tbsp. Fresh lemon juice
  • Salt and fresh ground pepper

Possible Toppings: Chives, Parsley, Fennel fronds.

  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 to cool.
  2. Whisk together oil and lemon, then season with salt and pepper.
  3. Add fennel and celery to perogies and toss with dressing.
  4. Place on a platter and garnish with fennel fronds.

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

Posted on by

Skillet Eggplant Parmesan

Skillet Eggplant Parmesan

  • 1 pkg. (454g) Pelmen Foods Perogies*
  • 3 tbsp. Olive oil
  • 2 Large garlic cloves (minced)
  • 2 Medium eggplants (diced)
  • 5 to Matoes (diced)
  • Salt and ground pepper
  • 1 tbsp. Italian bread crumbs
  • ½ cup Parmesan cheese (grated)
  • Fresh basil for garnish

Possible Toppings: Chives, Chilli Peppers.

  1. Preheat oven to 475F.
  2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins.
  3. Heat oil in a large oven proof skillet over medium heat. Add garlic, eggplant and sauté for 3-4 minutes.
  4. Add tomatoes and season with salt and pepper. Cook, stirring occasionally until tomatoes have released their juices and mixture has become saucy, 8-10 mins.
  5. Add perogies and stir gently to mix. Drizzle with bread crumbs and top with parmesan cheese.
  6. Bake for 5-6 minutes until cheese has melted. Garnish with basil and serve warm.

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

Posted on by

Cucumber Asian Slaw

Cucumber Asian Slaw

  • 1 pkg. (454g) Pelmen Foods Pelmeni*
  • 1 Small English cucumber (thin long slices)
  • ½ Red onion (thinly sliced)
  • 1 cup Cilantro (stems removed)
  • 1 Thai chili pepper (thinly sliced)
  • ¼ cup Peanuts unsalted

Asian Sauce:

  • 3 tbsp. Fish sauce
  • 3 tbsp. Fresh lime juice
  • 1 tbsp. Sugar
  • 1 Large garlic clove (minced)
  • 1 tbsp. Asian chili sauce

Possible Toppings: Grated Pecorino Cheese, Red Onions, grilled chicken

  1. In a large bowl, whisk together all the sauce ingredients. Toss in cucumbers, onion and cilantro. Mix until well coated. Set aside.
  2. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 5 mins. Drain and let cool for a few minutes.
  3. Toss with cucumber slaw and top with chili and peanuts.

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

Posted on by

Spinach & Garlic Perogy Sauté

Spinach & Garlic Perogy Sauté

  • 1 pkg. (454g) Pelmen Foods Perogies*
  • 4 cup Baby spinach
  • 3 Large garlic cloves (thinly sliced)
  • 3 tbsp. Olive oil
  • 2 tbsp. Fresh lemon juice
  • Salt and pepper to taste

Possible Toppings: Crumbled Feta, Chilli Peppers.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Add to a large mixing bowl and Set aside.
  2. In a large sauté pan over medium heat, heat oil and sauté garlic until aromatic and translucent, 2-3 mins.
  3. Add spinach and perogies, sauté for 5-6 mins until perogies have cooked through and spinach as softened.
  4. Add lemon juice and toss well. Season with salt and pepper, serve warm.

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

Posted on by

Basil & Dill Pesto Perogy

Basil & Dill Pesto Perogy

  • 1 pkg. (454g) Pelmen Foods Perogies*
  • 1 ½ cup Fresh dill (chopped)
  • 1 cup Fresh basil (chopped)
  • 3 Garlic cloves (chopped)
  • ¾ cup Olive oil
  • ½ cup Parmigiano-Reggiano (grated )
  • Salt and pepper to taste
  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. Place remaining ingredients in a food processor and pulse until smooth. Season with salt and pepper.
  3. Toss perogies with a ½ cup of pesto.
  4. Remaining pesto can be stored in a tightly sealed container in the refrigerator for up to one week.

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

Posted on by

Grilled Vegetable and Feta

Grilled Vegetable and Feta

  • 1 bag Pelmen Foods Perogies*
  • 2 tbsp. Olive oil
  • 1 Red bell pepper (¼ inch slices)
  • 1 Small sweet onion (¼ inch slices)
  • 1 Zucchini (¼ inch rounds)
  • 7 Shiitake mushrooms (stems trimmed and cut in half)
  • 2 tbsp. Extra-virgin olive oil
  • 2 tbsp. Balsamic vinegar
  • Salt and fresh ground pepper
  • ½ cup Goat feta (crumbled)
  • 2 tbsp. Flat leaf parsley (stems removed, finely chopped)

Possible Toppings: Chives, Parsley, Chilli Peppers

  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. Preheat grill to medium-high heat. Add grill basket on grill to heat.
  3. In a large bowl, toss vegetables with olive oil and season with salt and pepper.
  4. Place in grill basket and grill for 7-8 mins stirring occasionally.
  5. Add vegetables to perogies. Toss with oil and vinegar and season with salt and pepper.
  6. Place on platter, top with feta and sprinkle with fresh parsley, chilli peppers or chives.

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

Posted on by

Sausage & Pepper Perogies

Sausage & Pepper Perogies

  • 1 pkg. (454g) Pelmen Foods Perogies*
  • 2 tbsp. Olive oil
  • 2 Garlic cloves (thinly sliced)
  • 4 Quality Italian sausage (casing removed, crumbled)
  • ½ cup Red peppers (thinly sliced)
  • ½ cup Yellow peppers (thinly sliced)
  • Fresh ground pepper
  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins.
  2. Heat oil in a large skillet over medium heat. Add sausage and cook until just browned, 6-8 mins.
  3. Add peppers, garlic and season with pepper. Cook, stirring occasionally until peppers have softened and sausage has browned, 4-5 mins.
  4. Add perogies and sauté for 2-3 mins.

Possible Toppings: Chives, Parsley, Chilli Peppers.

*Use any of the savoury Pelmen Foods perogies.

Posted on by

Roasted Beets & Arugula

Roasted Beets & Arugula

  • 1 pkg. Pelmen Foods Perogies*
  • 2 Medium beets (peeled & quartered)
  • 1 tbsp. Extra virgin olive oil
  • Salt and fresh ground pepper
  • 1 cup fresh arugula
  • 2 Green onions white and light green parts, thinly sliced

Vinaigrette:

  • 2 tbsp. Fresh lemon juice
  • 1 tsp. Grainy Dijon mustard
  • 3 tbsp. Extra virgin olive oil
  • Salt and fresh ground pepper
  1. Preheat oven to 425 F. Line a small baking sheet with parchment paper.
  2. In a bowl, add beets, olive oil and season with salt and pepper. Toss well to coat and place on parchment paper. Roast in preheat oven for 10-15 mins until beets are tender, stirring occasionally. Set aside.
  3. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and place in a large bowl and let cool.
  4. In a small bowl, whisk together all ingredients for the vinaigrette. Set aside.
  5. Add beets, arugula and green onions to perogies. Toss well with dressing and serve immediately.

Possible Toppings: Grated Pecorino Cheese, Red Onions, grilled chicken

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