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Crispy Kielbasa Pierogi Skillet Recipe with Caramelized Onions

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A quick and easy skillet meal combining crispy kielbasa, golden caramelized onions, and tender pierogis for a comforting and flavorful dish perfect for busy weeknights.

Ingredients

Scale
  • 12 ounces smoked kielbasa, sliced into 1/4-inch rounds
  • 1 package (about 16 ounces) potato and cheese pierogis, thawed slightly
  • 2 medium yellow onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Sour cream, for serving (optional)

Instructions

  1. Peel and thinly slice 2 medium yellow onions. Set aside.
  2. Cut 12 ounces of smoked kielbasa into 1/4-inch thick rounds. Set aside.
  3. Place a large skillet on medium heat and add 2 tablespoons of unsalted butter. Let it melt and start to bubble gently.
  4. Add the sliced onions to the skillet. Stir to coat with butter. Keep heat on medium-low to medium and cook for 15-20 minutes, stirring every few minutes until onions are soft and golden brown. Add a pinch of salt to help draw out moisture.
  5. Stir in 2 minced garlic cloves and cook for another minute until fragrant. Remove onions and garlic from skillet and set aside.
  6. Add 1 tablespoon olive oil to the skillet over medium-high heat. Add kielbasa slices in a single layer. Cook without stirring for about 3 minutes to sear, then flip and cook another 3-4 minutes until browned on both sides. Remove and set aside with onions.
  7. In the same skillet, add more olive oil if needed. Place thawed pierogis flat side down in a single layer. Fry on medium heat for 4-5 minutes until bottoms are golden and crispy. Flip and cook another 4-5 minutes until other side is crisp and pierogis are heated through.
  8. Return caramelized onions and kielbasa to the skillet with pierogis. Stir gently and warm together for 1-2 minutes. Season with salt and black pepper to taste.
  9. Sprinkle chopped fresh parsley over the skillet and serve immediately. Optionally, add a dollop of sour cream on the side.

Notes

Do not overcrowd the skillet when cooking pierogis or kielbasa to keep them crisp; cook in batches if necessary. For dairy-free version, substitute butter with olive oil or plant-based butter. Slightly thaw frozen pierogis before cooking for best results. Reheat leftovers in a skillet over medium-low heat to maintain crispiness.

Nutrition

Keywords: kielbasa, pierogi, caramelized onions, skillet recipe, quick dinner, easy meal, comfort food, crispy pierogis

Find it online: https://islatable.com/crispy-kielbasa-pierogi-skillet-recipe-with-caramelized-onions-easy-and-perfect/