Buzz
Craving a pierogi feast? These traditional Eastern European dumplings are about to steal the show. Pierogies, semi-circular dumplings from Poland, come with various fillings like potato, meat, and cheese. In this sheet pan recipe, cheese and potato pierogies (find them in the refrigerated or frozen section of your local store) take center stage.
While pierogies are often boiled or lightly seared in butter, this oven-baked method allows for a hands-off approach, resulting in perfectly golden pierogies. Shallots and Brussels sprouts roast alongside, making it a full meal on one pan. Don't forget to toss any loose Brussels sprout leaves onto the pan for a crisp, addictive texture.
Pierogies are typically frozen and stored in the freezer. Do not thaw them before cooking, as it may cause the dough to become soggy and the filling to leak. This recipe works best with frozen pierogies, though you can also use fresh ones if available.
Ingredients
-
16 pieces pierogi (like those from Mrs. T's)
-
1 1/2 lb. Brussels sprouts, trimmed and halved (4 cups)
-
5 shallots, roots kept intact, cut in half lengthwise
-
5 tablespoons olive oil, separated
-
3/4 teaspoon kosher salt, separated
-
1/2 teaspoon freshly ground black pepper, separated
-
1 tablespoon chopped fresh dill, plus extra for garnish
-
2 teaspoons whole-grain mustard
-
1 1/2 teaspoons apple cider vinegar
-
Sour cream, for serving
Instructions
Preheat the oven and arrange all roasting ingredients on a baking sheet:
Set the oven to 400°F. In a large rimmed baking sheet, combine pierogies, Brussels sprouts, shallots, 3 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread evenly in a single layer.
Roast, stirring halfway through:
Roast, stirring halfway through, until the Brussels sprouts are tender and deeply caramelized and the pierogies turn golden, about 35 minutes.
Mix the dressing ingredients together:
In the meantime, whisk together the dill, mustard, vinegar, remaining 2 tablespoons of oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a small bowl.
Combine the pierogi mixture with the mustard dressing:
Pour the mustard dressing over the pierogi mixture and toss to coat. Garnish with extra dill and serve with a side of sour cream.
Variations on Sheet Pan Pierogi
- Enhance with more vegetables: Add extra vegetables or swap them out for your favorites, ensuring they are cut to a similar size. Broccoli florets, quartered mushrooms, fennel, or any preferred vegetables work well.
- Include meat: Slice sausage or kielbasa into thin rounds and mix it in with the pierogi and vegetables before roasting.
- Mix in baby greens: After removing the sheet pan from the oven, stir in a handful of baby spinach, baby kale, or arugula for an added pop of color, flavor, and nutrients.
- Experiment with pierogi flavors: Keep things interesting by changing up the pierogi flavors—try frozen varieties like potato and cheese, broccoli Cheddar, farmer's cheese, caramelized onion, and more.
- Double up for meal prep: Increase the ingredients to roast two sheet pans of pierogies. Save one for later, and reserve half of the dressing to easily reheat and enjoy a second meal later.
5 More Simple Sheet Pan Meals to Try
- Sheet Pan Sausage and Vegetables
- Sheet Pan Fish and Chips
- Smoky Sheet Pan Salmon and Potatoes
- Sheet Pan Chicken with Potatoes and Green Beans
- Sunnyside Up Sheet Pan Breakfast
Frequently Asked Questions
-
What goes well with pierogies?
Pierogies complement a variety of savory ingredients due to their mild flavor. Potato pierogies pair nicely with Brussels sprouts and root vegetables.
-
Should I defrost pierogies before cooking?
Frozen pierogies should not be thawed before frying, roasting, or boiling, as they may become soggy. It's best to cook them directly from frozen.
-
Can you cook frozen pierogies without boiling them?
Yes, frozen pierogies can be fried, roasted, or even microwaved without the need for boiling.
