Air fryer pierogies and kielbasa
Frozen pierogies turn golden and crisp in the air fryer next to smoky kielbasa and onions, with cold sour cream for dipping.
- 25 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $3.24 a serving
- 850 calories
Dolly says: I’d make this on a weeknight. It’s on the table in 25 minutes.
Ingredients
For 2 servings.
- 12 frozen pierogies, 1 box
- 7 oz smoked kielbasa, half a package
- ½ yellow onion
- ¼ cup sour cream
- 1 stalk green onions, sliced (optional)
From your pantry
- 1 tbsp olive oil
- 1 pinch black pepper
Each serving has about 850 calories, 26 g protein, 82 g carbs and 47 g fat, and costs about $3.24 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No sour cream? Plain Greek yogurt works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Heat the air fryer to 400°F for 3 minutes.
Timer: 3 min
the frozen pierogies with the oil in a bowl. Don’t thaw them first.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Air fry the pierogies in a single layer for 6 minutes.
Timer: 6 min
Dolly’s tip: If they don’t all fit flat, do two batches. Stacked pierogies stay pale and soft.While they cook, the kielbasa into ½-inch coins and the onion into thin strips.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Flip the pierogies, add the kielbasa and onion around them, and air fry 6 to 8 minutes more, until the pierogies are puffed and and the kielbasa is sizzling.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 7 min
Serve with the sour cream for dipping, a crack of black pepper and the green onions.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
