Kielbassa Pierogi & Fried Onions Skillet

This Kielbassa Pierogi & Fried Onions Skillet is a soul-warming Eastern-European classic. Tender pierogi, buttery caramelized onions, and smoky, golden-browned kielbassa come together in one delicious comfort dish. You can make it quickly with frozen pierogi, or take it to the next level with homemade pierogi filled with creamy potatoes, melty cheese, or tangy sauerkraut. Either way, it’s cozy, hearty, and unbelievably good.

Yield
4 servings

INGREDIENTS

For the Skillet

1 (16–18 oz) package frozen pierogi or 20–24 homemade pierogi
12 oz kielbassa, sliced into rounds
2 large onions, thinly sliced
3 tbsp butter
1 tbsp olive oil
½ tsp garlic powder
Salt & pepper to taste
Fresh parsley for garnish

METHOD 1 — USING FROZEN PIEROGI (FAST & EASY)

Step 1: Cook the Kielbassa

Heat olive oil in a large skillet over medium-high.
Add sliced kielbassa and cook 4–5 minutes until caramelized.
Transfer to a plate.

Step 2: Fry the Onions

In the same skillet, melt butter.
Add onions, garlic powder, salt, and pepper.
Cook 10–12 minutes, stirring occasionally, until golden and soft.

Step 3: Boil the Frozen Pierogi

Bring a pot of water to a boil.
Add frozen pierogi directly from freezer (do not thaw).
Boil 3–5 minutes until they float.
Drain well.

Step 4: Combine Everything

Add pierogi and cooked kielbassa to the onion skillet.
Gently toss and cook 2–3 minutes to crisp the edges.
Garnish with parsley and serve.

METHOD 2 — HOMEMADE PIEROGI (WITH THREE FILLINGS)

Makes about 20–24 pierogi

Homemade Pierogi Dough

2 cups all-purpose flour
½ tsp salt
1 large egg
½ cup sour cream
2 tbsp butter, softened

Step A: Make the Dough

In a bowl, mix flour and salt.
Add egg, sour cream, and softened butter.
Stir until a shaggy dough forms.
Knead 3–4 minutes until smooth.
Cover and rest 30 minutes.

FILLING OPTION 1 — Potato & Cheese

2 cups mashed potatoes (warm)
1 cup shredded cheddar or farmer’s cheese
Salt & pepper to taste

Mix until creamy and seasoned well.

FILLING OPTION 2 — Sauerkraut

2 cups sauerkraut, drained well
1 small onion, finely diced
1 tbsp butter
Salt & pepper

Sauté onion in butter until soft.
Add sauerkraut and cook 5 minutes.
Season to taste and cool.

FILLING OPTION 3 — Potato + Sauerkraut

½ potato filling + ½ sauerkraut filling
Mix together for a tangy, creamy blend.

FORMING THE HOMEMADE PIEROGI

Step B: Roll & Cut

Roll rested dough to ⅛-inch thick.
Cut circles using a 3-inch cutter or glass.

Step C: Fill

Place 1 tbsp filling in the center of each circle.
Fold over into a half-moon shape.
Press edges firmly using fingers or a fork to seal.

Step D: Boil

Bring a pot of salted water to a gentle boil.
Add pierogi in batches.
Cook 3–4 minutes or until they float.
Drain and set aside.

FINISHING THE DISH (FOR HOMEMADE OR FROZEN)

Step 1: Brown the Kielbassa

Heat olive oil in a skillet.
Cook sliced kielbassa 4–5 minutes until browned.
Remove and set aside.

Step 2: Caramelize the Onions

Add butter to the skillet and melt.
Cook onions, garlic powder, salt, and pepper for 10–12 minutes until deep golden.

Step 3: Pan-Fry the Pierogi

Add boiled pierogi to the onions.
Pan-fry 2–3 minutes per side until lightly crisp.

Step 4: Combine

Return cooked kielbassa to the skillet.
Toss gently to coat in onions and butter.

Step 5: Serve

Garnish with parsley and serve hot.

KITCHEN TIPS

• For extra crisp pierogi, fry them in butter after boiling.
• Sauerkraut pierogi are best when the kraut is squeezed very dry.
• Dough improves as it rests; 1 hour makes it even softer.
• Serve with sour cream, mustard, or fried cabbage on the side.
• Homemade pierogi freeze beautifully — freeze before boiling.

NUTRITIONAL INFORMATION (Per Serving – Based on Frozen Pierogi Version)