The 15-Minute Cozy Dinner My Entire Family Asks for on Repeat

I’ve never met a dumpling I didn’t like. There’s Japanese gyoza, which I love, especially when filled with pork and pan-fried until crisp. I also adore xiao long bao, soup dumplings that are first sipped, then dipped in black vinegar and chili crisp. And I can’t leave out potato gnocchi, soft, pillowy dumplings that magically take on any flavor with which they’re paired.

The list goes on and on, but, for me, there’s one dumpling that reigns supreme: pierogi. In fact, I love the Polish dumplings so much that they always have a place in my freezer.

Why I Keep Frozen Pierogi on Hand

I grew up in Cleveland, and if you’ve ever spent any time there, I’m almost certain you’ve seen—and hopefully eaten—a pierogi. The dumplings were an essential part of my childhood, made their way into my adult life, and are now part of my kids’ childhood.

Pierogi are hearty by nature, so they’re a perfect meal starter—or they can be a full meal, if you let them. They’re most commonly filled with potato and cheese, but may also have bacon, sauerkraut, mushrooms, and ground meat. They can be cooked from frozen, which makes me love them even more on the days I haven’t had time to plan dinner.

The Best Store-Bought Pierogi

While pierogi are fun to make from scratch, that’s maybe a once-a-year project. Usually, I keep premade pierogi in the freezer, so I always have a package ready for a quick and easy dinner. Mrs. T’s is probably the most recognizable brand on the market, but some grocers, like Aldi and Wegman’s, have private-label options.

My favorite pierogi brand, though, is Kasia’s. The manufacturer is based in Chicago, but distributes its almost-homemade pierogi nationwide. I often buy them in a three-pack for less than $13 at Costco in New Jersey.

How To Prepare and Serve Pierogi

The simplest way to serve up pierogi is to melt a few tablespoons of butter over medium-high heat in a large skillet. I stir in one large, thinly sliced yellow onion; once it softens and starts to brown, I push it to the side and add the pierogi (thawed or from frozen) to the other side of the skillet and reduce the heat to medium.

If the skillet looks dry at this point, I add a little more butter and stir the pierogi until they’re lightly coated. At this point, I let the pierogi cook, untouched, on one side until they’re golden brown, two to three minutes, then I flip them and cook until they’re heated through and browned, two or three minutes more. (It might take a few minutes longer if they’re filled with meat; reduce the heat to low and cover for a few minutes, if needed.)

Kielbasa is a classic pairing with pierogi and can be prepared in the pan alongside the onion and dumplings, until the sausage is hot throughout and starting to char. Other precooked sausages would also be great here, as would a rotisserie chicken or thin-cut pork chops. The protein pairing is optional, but there is one must with pierogi: a healthy dollop of sour cream to bring everything together.