Krupa Bros Potato Cheddar Pierogies

Traditional Style with Caramelized Onions or Over Roasted Corn Salsa with Corn Crema

- Pan Frying The Potato Cheddar Pierogi -

Pierogi Ingredients:

• 1 Package Krupa Bros Potato Cheddar Pierogies

• 1/2 TBSP butter

Pierogi Preparation:

  1. Add pierogi & 1/2 TBSP of butter to cold pan. Set on stove at medium to low heat. Allow pierogi to come up to temp with the pan.

  2. Cook for 5-7 minutes or until golden brown. Flip over and set heat to low.

  3. Cook for an additional 4-6 mins or until golden brown and internal temp reaches 165ºF.

- Traditional Style Pierogi with Caramelized Onions -

Caramelized Onions Ingredients:

• 1 TBSP butter

• this sliced onions

Caramelized Onions Preparation:

  1. In a medium skillet over medium heat, melt 1 TBSP of butter. Add thin sliced onions and cook, stirring often, until starting to soften.

  2. Reduce heat to medium-low and continue to cook, stirring often, until deep golden and a jam like consistency, 45 to 60 minutes.

  3. Serve with Potato Cheddar Pierogies.

- Pierogi Over Roasted Corn Salsa & Corn Crema -

Corn Salsa Ingredients:

  • 2 Cups Roasted Corn

  • 1/2 Cup Diced Red Peppers

  • 1/2 Cup Diced Red Onion

  • 1/4 Cup Chopped Cilantro

  • 1/2 TBSP Salt

  • 1/2 TBSP Black Pepper

  • 2 Limes Juiced

  • Zest of 1 Lime

Corn Salsa Preparation:

  1. To prepare, simply combine all the ingredients in a bowl. For best flavor allow to rest overnight. Served chilled.

Corn Crema Ingredients:

  • 2 Cups Roasted Corn

  • 3/4 Cup Sour Cream

  • 1 Cup Corn Water **

  • 2 TBSP Salted Butter

  • 1/2 TBSP Salt

  • 1/4 TBS White Pepper

Corn Crema Preparation:

  1. To prepare, simply combine all ingredients in a blender and blend until smooth. May be strained for a smoother end product.

  2. Serve the pierogi on a bed of Corn Salsa & top with a drizzle of Corn Crema

    **To make corn water, simply boil the leftover cobs with 2 TBSP of salt.

Elizabeth Schneller