Pan-Fried Pierogis with Caramelized Onions

Ingredients

• 2 medium yellow onions (thinly sliced)
• 2 whole jalapeños (thinly sliced, seeds removed for less heat)
• 3 tbsp neutral oil
• 1 lb frozen pierogis (potato-cheese or potato-onion variety)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp fresh dill or chives (chopped, optional)
• 1/2 cup sour cream (for serving)

Instructions

1. 1

   Heat 2 tbsp oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt, stirring occasionally. Cook for 15–18 minutes, until deep golden brown and very soft—the onions should caramelize slowly without burning.

   18 min
2. 2

   Push the caramelized onions to the side of the pan. Add the remaining 1 tbsp oil to the empty side and increase heat to medium-high. Once the oil shimmers, add the sliced jalapeños and cook for 2–3 minutes, stirring occasionally, until softened and lightly charred at the edges.

   3 min
3. 3

   Toss the jalapeños with the caramelized onions, then transfer the mixture to a plate. Wipe the skillet clean with a paper towel.

   2 min
4. 4

   Return the skillet to medium-high heat and add 1 tbsp fresh oil. Once shimmering, add half the frozen pierogis in a single layer without crowding. Don't move them for the first 3–4 minutes—let them develop a golden, crispy bottom.

   4 min
5. 5

   Flip the pierogis and cook the other side for 2–3 minutes until golden. Transfer to a serving plate and repeat with the remaining pierogis, adding another 1 tbsp oil to the pan.

   5 min
6. 6

   Season the pierogis with salt and pepper. Top with the caramelized onion and jalapeño mixture, garnish with fresh dill if desired, and serve immediately with sour cream on the side.

   2 min

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