Craving a quick, comforting twist on classic perogies? These potato and cheddar perogies are sautéed with crispy guanciale and caramelized onions—perfect for an easy, savory upgrade!
If you love creamy comfort foods, you are going to absolutely love my Marry Me Chicken Pasta Recipe, Creamy Shrimp Linguine & Creamier Carbonara!
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Ingredients
- Potato Cheddar Perogies, store-bought
- Guanciale
- Onions
See recipe card for quantities.
Instructions
Boil Perogies!
Sauté diced onion & guanciale!
Add in perogies & parsley, mix it all together!
Serve & enjoy!
- Cook the Perogies: Boil the perogies according to the package instructions until they float to the top. Drain and set aside.
- Sauté the Guanciale & Onions: In a large skillet over medium heat, add the guanciale and cook until it begins to render fat. Add the diced onions and cook for about 10 minutes, stirring occasionally, until the guanciale is crispy and the onions are golden and caramelized.
- Combine with Perogies: Gently add the cooked perogies to the skillet. Reduce heat to low and toss everything together, letting the flavors meld for 1-2 minutes.
- Finish & Serve: Garnish with chopped parsley if desired, and serve with a side of sour cream for dipping. Enjoy!
Substitutions
- Guanciale: Use pancetta, bacon, or even prosciutto for a similar rich, salty flavor.
- Onions: Substitute with shallots, leeks, or green onions for a milder taste, or even garlic for a different but complementary flavor.
Equipment
- Large Pan, for Frying
- Knife & Cutting Board
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, sauté the perogies in a skillet over medium heat until warmed through, or microwave briefly, adding a touch of butter or oil if needed to prevent sticking.
Top tips!
- Crisp It Up: After boiling, pat the perogies dry before adding to the skillet for a crispier texture.
2. Layer Flavors: Add a pinch of black pepper or chili flakes with the guanciale and onions for a subtle kick.
3. Serve Fresh: For the best taste and texture, enjoy the dish right after cooking—perogies tend to lose crispiness as they cool.
FAQ
Absolutely! Just cook the frozen perogies according to the package (usually boil until they float), then pat them dry. This quick step keeps them from getting soggy and helps them crisp up in the skillet with all that guanciale goodness.
Related
Looking for other savoury recipes like this? Try these:
Pairing
These are my favorite desserts to serve with this recipe:
Crispy Bacon & Onion Perogies
Ingredients
Equipment
Method
- Cook the Perogies: Boil the perogies according to the package instructions until they float to the top. Drain and set aside.
- Sauté the Guanciale & Onions: In a large skillet over medium heat, add the guanciale and cook until it begins to render fat. Add the diced onions and cook for about 10 minutes, stirring occasionally, until the guanciale is crispy and the onions are golden and caramelized.
- Combine with Perogies: Gently add the cooked perogies to the skillet. Reduce heat to low and toss everything together, letting the flavors meld for 1-2 minutes.
- Finish & Serve: Garnish with chopped parsley if desired, and serve with a side of sour cream for dipping. Enjoy!
Tried this recipe?
Let us know how it was!Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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