Microwave pierogies with kielbasa
Soft potato pierogies and smoky kielbasa tossed in butter with peppers and onions, with sour cream and sauerkraut on the side, a Polish diner plate from the freezer.
- 12 min total
- 6 min hands-on
- Anyone can make this
- Serves 1
- About $2.89 a serving
- 740 calories
Dolly says: I’d make this on a weeknight. It’s on the table in 12 minutes.
Ingredients
For 1 servings.
- 5 frozen pierogies
- ½ cup frozen pepper and onion blend
- 3 oz smoked kielbasa, one piece
- 2 tsp butter
- 2 tbsp sour cream
- ⅓ cup sauerkraut (optional)
From your pantry
- 3 tbsp water
- 1 pinch black pepper
Each serving has about 740 calories, 22 g protein, 68 g carbs and 43 g fat, and costs about $2.89 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No sour cream? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
Put the pierogies in a microwave-safe dish in one layer with the water, cover with a plate, and microwave 2 minutes.
Timer: 2 min
Turn the pierogies over, add the frozen peppers and onions and the kielbasa, cover, and microwave 2 minutes more.
Timer: 2 min
Keep microwaving in 30-second bursts until the pierogies are puffed and steaming in the middle and the kielbasa is hot through.
Timer: 30 sec
Dolly’s tip: Squash the middle of one pierogi with the fork. The filling should be hot, not lukewarm.Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Lift the kielbasa onto a plate and cut it into coins with the side of the fork.
Dolly’s tip: Hot kielbasa is soft enough to cut with a fork. Press down and rock it through.Pour off any water left in the dish, add the butter and kielbasa, and until everything is glossy.
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.
Pile it onto a plate with the sour cream and sauerkraut on the side, and finish with pepper.
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.
