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Breaded Pan-Fried Pierogi Recipe

breaded pan-fried pierogi
If you are looking for a pierogi recipe that tastes absolutely amazing and can be served as an appetizer, for dinner, or on any buffet table, check out this Breaded Pierogi Recipe. Tomek created this recipe as he was thinking about Krokiety (Polish croquettes). Croquettes are thin rolled pancakes or crepes stuffed with meat, mushrooms, and sauerkraut, then breaded and pan fried. They are delicious, but very time consuming to make.  So, why not use our pierogi to achieve the same idea? You can call them "Pierogi Croquettes." We cooked up a batch and brought them to our family's July 4th BBQ and they were a hit. They become more like finger food.  We even put the pierogi in a disposable metal container and reheated them on the BBQ--it was loved by kids and adults alike.  We felt the best pierogi flavors to use are the Cabbage Mushroom or the Savory Beef pierogi.  

 

Breaded Pan-Fried Pierogi Recipe

Pan fried pierogi

  • 12 Cabbage Mushroom or Beef pierogi (boiled)
  • 2-3 tablespoons olive oil
  • 2 eggs
  • 1/2 cup seasoned bread crumbs



PIEROGI Croquette DIRECTIONS

1.  PREPARE PIEROGI.  Boil pierogi in a large pot of salty water for 6-7 minutes.  Remove with a slotted spoon on to a large plate to cool.

2.  PREPARE EGG MIXTURE. Mix eggs until they are fluffy in a bowl. Set next to pierogi plate.

4.  PREPARE Breadcrumbs.  You can buy seasoned breadcrumbs or make your own.  Add salt, pepper, chili powder, and your favorite herbs--oregano, thyme, basil--any herb will work.  Just make sure to use small breadcrumbs.  Don't go for the panko style of breadcrumbs or is will be too thick.  You just want a thin layer.

5.  Pan Fry.  Get a large fry pan and have enough oil to cover the bottom of the entire pan, turn to high. Use an oil that has a high smoke point such as Rice Bran oil or Avocado Oil for the best flavor and health. Once oil is hot, you are ready to go. Dip the cooled pierogi in the egg mixture first, then breadcrumbs and place on the hot fry pan.  Fry till they are brown and crispy on each side.

Serve with your favorite dipping sauce!

pan fried pierogi

*Add New Comment below to leave a cooking suggestion about this Polish Recipe, we want your feedback! Find more Polish Recipes here. 

 

Pierogi - flour

Hi. I don't have comment. I were in holiday in Poland last year May. My lifepartner polish we stay 8years together I am white South African so we stay in Siuth Africa. I did prepare some polish dishes already plenty times. Only I have question we have cake fliur in South Africa and not all purpose flour to mske pierogi. will this flour work? Thank Petry

Finding good flour is half

Finding good flour is half the battle to making good pierogi. You may have to just experiement to see how it turns out.  Here is a link about how we make pierogi and a little about flour:  http://www.polskafoods.com/healthy-gourmet-pierogi 

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