It’s easy. It’s quick. It’s topped with warm orange fig-jam.
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Pan-Fried Pierogies With Orange-Fig Jam
- Prep Time: 5
- Cook Time: 5
- Total Time: 10
- Yield: 4 1x
Description
Warm dumplings, filled with mashed potatoes and onons and garnished with sweet jam, sour cream, chives.
Scale
Ingredients
8–9 frozen potato and onion pierogies
1/2 tbsp. olive oil
3–4 tbsp. sour cream (optional if you are vegan)
2–3 tbsp. orange fig jam (or jam of choice)
2 tbsp. chives, finely cut (or rosemary or tarragon)
4–5 cups boiling water
Instructions
- Boil water in a kettle and transfer to a pot.
- Drop the pierogies in the boiling water for 3-4 mins. till they are softened.
- Coat a pan with 1/2 tsp. olive oil. Flash fry in the olive oil on high heat for 1-2 mins. You want shades of light brown color on the surface of the dumpling. Cook or fry in the oil for too long and the outside will toughen up and stick to the pan.
- Turn off the heat. Toss the orange-fig jam in the still hot pan and move around until the jam loosens up.
- Arrange two-three pierogies per plate, smear each one with 1/2 tbsp. jam and sour cream.
- Garnish with chives and serve hot!
- Pair with fruits and beans for a complete meal–strawberries and lentils were our choice!
Notes
- If using just potato pierogies or potato-cheese pierogies, add 1/2 cup onions to the recipe.
- Slice 1/2 cup onions into long strips. While the pierogies are in the boiling water, toss the onions in the olive oil and cook for 3-4 mins. Add the pierogies, flash fry for 1-2 mins. and follow rest of recipe.
- Category: Breakfast/Snack
- Cuisine: Polish/American
Nutrition
- Serving Size: 3 oz.
- Calories: 394
- Sugar: 49
- Sodium: 880
- Fat: 7.4
- Saturated Fat: .6
- Carbohydrates: 74.4
- Fiber: 2.9
- Protein: 11.4
- Cholesterol: 13
Keywords: breakfast, 10 minute meals, toddler meals, baby meals, quick meals, pierogies, quick breakfast, dumplings, potato dumplings, vegan meals, vegetarian meals, vegan foodie, vegetarian foodie
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