Sheet Pan Pierogies with Caramelized Onions and Chipotle Sour Cream.

Sheet pan pierogies are on tap for today! These little cloud-like pasta pillow puffs of love are ridiculously delicious, covered in caramelized onions and served with a chipotle sour cream. It’s what dreams are made of! Living in Pittsburgh, pierogies are already a staple here. During Lent, it’s like we up the ante. I grew […]

The post Sheet Pan Pierogies with Caramelized Onions and Chipotle Sour Cream. appeared first on How Sweet Eats.

Sheet pan pierogies are on tap for today!

sheet pan pierogies with caramelized onions and chipotle sour cream

These little cloud-like pasta pillow puffs of love are ridiculously delicious, covered in caramelized onions and served with a chipotle sour cream.

It’s what dreams are made of!

caramelized onions

Living in Pittsburgh, pierogies are already a staple here. During Lent, it’s like we up the ante. I grew up working fish frys each Friday and serving tons of fish sandwiches and pierogi smothered in butter to everyone! With it being Ash Wednesday, I thought today would be the perfect time to introduce you to this little side dish that we are obsessed with.

sheet pan pierogies before the oven

Now I’ve made pierogi from scratch before, but this recipe is not for that! Well, it sort of it, if you have frozen ones. Or some that were freshly made and need to be cooked!

If you want to try your hand at homemade pierogi, I’ve made these sweet potato fontini ones and these pumpkin ones. Both are so, so good! 

And the best part about this recipe? You can use whatever variety of pierogi that you have and/or love. I am partial to the potato and cheddar version, but feel free to use your favorite.

There are no rules here! 

The next best part? We’re cooking these from frozen and making things caramely and flavorful. 

chipotle sour cream

I thought of this idea after making my sheet pan gnocchi for dinner a few weeks ago. It’s a similar pasta type thing, so I figured sheet pan pierogies had to work. And it did! 

Of course, why throw the pierogies in the oven instead of boiling for five minutes on the stovetop? 

It just adds some different flavor. The edges get crispy and roasty and wonderful. You can throw some caramelized onions on top – you can even throw in some peppers! Whatever you like. It also makes a big sheet pan at once that everyone can enjoy. Or you can even have leftovers.

sheet pan pierogies with caramelized onions

I start this out by caramelizing the onions on the stovetop. This isn’t fully necessary, but if you like more deeply caramelized onions, it definitely helps! I also cheat and add a caramelizing agent (did I make that up? maybe.) like balsamic vinegar or apple cider, about 10 minutes into the cooking process. This just helps the onions sweeten up a bit, so we don’t spend 45 minutes caramelizing them only to try and make a sheet pan meal for dinner.

You know?

sheet pan pierogies with caramelized onions and chipotle sour cream

So with that help, the onions are sweet and golden in about 15 (cheating) minutes. This is just to give them a head start, because they certainly do get more caramely in the oven! They will be in the oven for about 30ish minutes, so you don’t want to overdo it.

These are just so good.

P.S. I do give you a tip in the recipe below about skipping the pre-caramelization of the onions! You can do more of a method like my sheet pan gnocchi. The onions just won’t be quite as caramely. 

sheet pan pierogies with caramelized onions

I find that using frozen pierogies works great, but there are a few caveats. If you can manage to find a store-bought or local frozen pierogi brand, it will be better than say, Mrs Ts pierogies. I only say this because the Mrs Ts variety are kind of just thrown into a box, and they are more apt to freezer burn. Freezer burn pierogi pieces will harden and crisp up in the oven, and not in a good way. The classic store bought ones will still work, just be sure to use ones that have no freezer burn and fully brush them with olive oil. 

Using freshly frozen homemade pierogies is perfect too. Or you can even let frozen ones thaw just a little bit. You want to make sure they are fully tossed or brushed with olive oil, covered in some salt, pepper and garlic. Then top them with the onions and roast!

Feel free to add any other veggies you’d like. I have some delish sheet pan gnocchi variations coming in my next book, Everyday Dinners. You can also even add some sort of meat if you wish, maybe smoked sausage or something like that! I decided to keep it pretty basic since this is mostly a side dish for us. Especially during Lent! 

sheet pan pierogies with caramelized onions and chipotle sour cream

The kicker comes with the chipotle sour cream. It’s tangy and wonderful with a little hint of spice. Really adds so much to the pierogies and complements them so super well. 

You can find this in our kitchen constantly over the next few weeks!

sheet pan pierogies with caramelized onions and chipotle sour cream

Sheet Pan Pierogies

Print

Sheet Pan Pierogies

These sheet pan pierogies are the easiest ever! Throw frozen pierogies on a sheet pan with some onions and you're good to go. Yum!
Course Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 tablespoons unsalted butter
  • 2 large sweet onions, thinly sliced
  • kosher salt and pepper
  • 1 to 2 tablespoons balsamic vinegar
  • 16 ounces frozen pierogies
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • fresh chives or parsley for topping

chipotle sour cream

  • cup sour cream
  • 1 diced chipotle pepper
  • 2 teaspoons adobo sauce from the can of chipotles

Instructions

  • Preheat the oven to 400 degrees F.
  • Heat the butter in a skillet over medium heat. Add the sliced onions with a big pinch of salt and pepper. Cook, stirring often, until the onions slightly soften, about 10 minutes. Reduce the heat to low and stir in the balsamic vinegar. Continue to stir and cook the onions for 5 more minutes. The onions should be soft and slightly caramely looking. Turn off the heat.
  • Spray a sheet pan with olive oil or nonstick spray - make sure the bottom of the pan is covered so the pierogies don’t stick and rip. Place the pierogies on and toss them or brush them well in the olive oil. You want all edges of the pierogies covered! Sprinkles with salt, pepper, garlic powder and smoked paprika. Spoon the caramelized onions from the pan (along with any butter in in the pan) all over the pierogies.
  • Roast for 20 to 30 minutes, flipping the pierogies once in between. Sprinkle with fresh herbs and serve immediately with the chipotle sour cream.
  • Note: alternatively, you can place raw sliced onions (and even peppers) on the baking sheet and toss with olive oil and balsamic. Place the pierogies on top. This eliminates the onion caramelizing step - but they won’t be as caramely.

chipotle sour cream

  • Whisk ingredients together until combined. You can store this in the fridge a day or so ahead of time.

sheet pan pierogies with caramelized onions and chipotle sour cream

Chewy, crispy, flavorful and pillowy!!

The post Sheet Pan Pierogies with Caramelized Onions and Chipotle Sour Cream. appeared first on How Sweet Eats.

Pumpkin Pierogies with Brown Butter and Crispy Sage.

These pumpkin pierogies are the perfect bite of fall. If there ever was a flavor of pierogi that I desired? Pumpkin is it. I mean, I live in Pittsburgh so pierogies are totally a THING here. This may scare pierogi purists away but we’re going on a little fall flavor adventure today! And it has […]

The post Pumpkin Pierogies with Brown Butter and Crispy Sage. appeared first on How Sweet Eats.

These pumpkin pierogies are the perfect bite of fall.

pumpkin pierogies with brown butter and crispy sage

If there ever was a flavor of pierogi that I desired? Pumpkin is it. I mean, I live in Pittsburgh so pierogies are totally a THING here. This may scare pierogi purists away but we’re going on a little fall flavor adventure today! (more…)

The post Pumpkin Pierogies with Brown Butter and Crispy Sage. appeared first on How Sweet Eats.

Sweet Potato Fontina Pierogi with Brown Butter.

Oh yes. We’re doing this today with sweet potato pierogi!  Eddie is in heaven. Let me just tell you. These sweet potato pierogi are so much easier than you would think and they ARE SO GOOD. The flavor is fantastic. They are puffy yet crisp on the outside . The filling is creamy and cheesy. […]

The post Sweet Potato Fontina Pierogi with Brown Butter. appeared first on How Sweet Eats.

Oh yes. We’re doing this today with sweet potato pierogi! 

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

Eddie is in heaven. Let me just tell you. These sweet potato pierogi are so much easier than you would think and they ARE SO GOOD. The flavor is fantastic. They are puffy yet crisp on the outside . The filling is creamy and cheesy. We cover them in brown butter and chives and then give them a little twirl through a pile of sour cream.

I am officially dead. 

pierogi filling

P.S. there is a huge debate on whether to call these pierogi or pierogIES. I’m on the fence and usually say “pierogi” as the plural. What do you say?! 

pierogo dough

AnyWAY. 

Remember when I made pierogi pizza way back when? I mean, it was an embarrassingly long time ago. Pierogies are a staple here of course, given my location! Especially this time of the year when Lent is about to begin, pierogies are everywhere. Everywhere! 

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

I’ve always loved them, especially since potatoes were my favorite food when I was growing up. Where they really hit me though is right in the nostalgia heart. Pierogies remind me of my elementary school days when I would go to our church’s fish fry which also happened to be at our school – and I would have the best plate of pierogies, hold the onions please. 

I can still taste them. 

filled peirogi

And you know what? Pierogies might be Eddie’s favorite food of all time. But we can be major pierogi snobs. I won’t buy a box of Mrs. T’s or anything, so then we end up going an entire year without eating them. Unless we hit up a fish fry come Lent or Eddie makes a pit stop at the pierogi truck

I mean, it’s really a shame considering our baseball team has pierogi races during every single game. Which, by the way, is basically the only reason other than the food to head to that stadium. 

Yep.

So now that I’ve made them at home, let’s just say that we will be making them ALL THE TIME.

just boiled pierogi

Guys, it’s really so easy! Even when I told my mom I made them, the first words out of her mouth were “the dough is so easy, isn’t it?” And she isn’t necessarily a baker. 

But she’s right!

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

The dough IS easy. It’s flour, eggs, yogurt (or sour cream) – a few other things but it comes together quickly and doesn’t have to rise or anything. You roll it out, cut out circles and add your filling. SO SIMPLE. It takes a few steps but it’s really quite easy.

I’ll be making these on my instagram stories this afternoon so you can head over and see!

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

As for the filling, roasted sweet potatoes all the way! I wanted to roast the potatoes instead of boil them, that way they’d be even more flavorful than expected. The sweet potatoes get tender but have caramely bits on the edges and those make them taste delish. 

After the potatoes are roasted (which, by the way, you can totally make the filling ahead of time!), I whip them up in the food processor. Then I stir in alllllll the fontina cheese.

Yes, the meltiest goodness that is fontina.

I love it so much.

The creamy, silky filling is wonderful. You will want to eat it with a spoon! The fontina somewhat melts into the filling when you’re making it, but then it REALLY melts when you boil and crisp up the pierogies. 

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

Here’s the great thing about this recipe: you can make them at once and freeze them once made. While these aren’t difficult, they are definitely not my idea of an easy weeknight meal from start to finish. They are more-so a meal you make on a snow day, or on a sunday afternoon when you don’t have plans.

But the best news is that you can make a batch, seal the dough and freeze them all! I have a bag in in my freezer right now. 

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

From freezer to plate, these only take about 10 minutes. Well, maybe more if you wait for your water to boil. But you only need to boil them for roughly 3 minutes, then toss them in a pan with some butter for another 5. 

Boom.

Dinner is here!

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

Sweet Potato Pierogi

Roasted Sweet Potato and Fontina Pierogi

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

  • 2 large sweet potatoes, (peeled and cubes)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked pepper
  • ½ teaspoon garlic powder
  • 1 ½ cups fontina cheese, (freshly grated)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoons unsalted butter, (melted)
  • 1 cup plain greek yogurt or sour cream
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon canola or vegetable oil
  • 3 to 4 tablespoons unsalted butter, (for browning/crisping the pierogi)
  • plain greek yogurt, (or sour cream for serving)
  • freshly chopped chives
  1. Preheat the oven to 425 degrees F.
  2. Place the cubed sweet potatoes on a baking sheet and drizzle with the olive oil. Sprinkle with the salt, pepper and garlic powder. Roast the potatoes for 20 to 25 minutes, until fork tender.
  3. While the potatoes are roasting, make the dough. In a large bowl, whisk together the flour and salt. In a small bowl, whisk together the butter, yogurt, egg, egg yolk and oil. Add the wet ingredients to the dry ingredients and stir until a dough forms. Let the dough rest for 10 to 20 minutes.
  4. Once the potatoes are roasted, add them to a food processor while still hot. Puree until smooth and no lumps remain. Transfer the potatoes to a bowl and stir in the fontina cheese until combined. It might melt slightly which is fine, but don’t worry if it doesn’t – it will melt when cooked!
  5. Divide the pierogi dough in half. Roll one of the halves out until it’s very thin – about ⅛ of an inch. You don’t want the dough to tear, but you want it to be thin! Use a round cutter like a biscuit cutter or glass to cut rounds out from the dough. Place them on a sheet of parchment paper. Repeat with all the remaining dough, including the other half.
  6. Take about 1 to 2 teaspoons of filling and place it in the center of each dough round. Repeat with all dough rounds. Brush the edges of each piece of dough then fold it over and press it closed, creating the pierogi shape. If desired, you can use a fork to press the edges together.
  7. At this point you can freeze the pierogi or boil them.
  8. To freeze, place the pierogi on a baking sheet and freeze the sheet for 30 to 60 minutes. After that, remove the pierogies and place them in a resealable bag. They can be frozen for about 3 months!
  9. To cook right away or from freezer, bring a pot of salted water to a boil. I cook about 5 to 6 pierogi at a time. Cook for 3 to 5 minutes, just until they float. Once they float, remove with a slotted spoon.
  10. To crisp the pierogi, heat a large skillet over medium heat and add the butter. Once it begins to brown, add in the boiled pierogi in a single layer. Cook for 1 to 2 minutes per side, until golden and crisp. Serve immediately with plain greek yogurt and chives, plus a drizzle of the butter in the skillet.

adapted from allrecipes and king arthur flour

The most delicious sweet potato pierogi recipe! Roasted sweet potato and fontina cheese in pillowy dough. Make sure to serve with brown butter!

Plate of heaven.

The post Sweet Potato Fontina Pierogi with Brown Butter. appeared first on How Sweet Eats.