Potato Pierogies with Caramelized Onions & Sautéed Spinach

A family-favorite, this dinner kit features delicious handmade pierogies stuffed with a rich potato filling and served with sweet caramelized onions and sautéed spinach. A garnish of crispy shallots and a dollop of sour cream complete this comforting meal.

Allergens: Wheat, Eggs, Milk

Ingredients: Potato Pierogies (wheat flour, fresh potatoes, water, soybean oil, whole liquid eggs, eggs whites, salt, pepper, rice flour), Butter, Italian Blend Cheese, Caramelized Onions (onions, canola oil), Spinach, Sour Cream, Fried Shallots (wheat flour, canola oil, shallot)

Supplies to gather

  • Sauce pot (3 quarts or larger)
  • Nonstick saute pan (10 inches or larger)
  • Pasta strainer
  • Cooking spoon
  • Salt & pepper
Get Cooking!

Let's get cooking

Step 1

Fill a sauce pot with 2 quarts of water, and place it onto the stovetop. Season the water with 1-2 tbsp. of salt, and bring to a boil.

When the water is boiling, add the potato pierogies to the pot, and gently stir to separate them. Lower the heat to medium-low, so the water is gently simmering but not rapidly boiling. Cook for 7-9 min, or until the pierogies reach your desired doneness.

Meanwhile, place a nonstick saute pan onto the stovetop, add 1-2 tbsp. of cooking oil, and set the heat to medium-high. When the oil is hot, add the spinachto the pan, and cook for 60-90 sec or until slightly wilted. Be careful for any oil splatter. Season with salt and pepper, and spoon the sautéed spinach onto the serving plates.

Step 2

Return the saute pan to the stovetop, add 1 tbsp. of cooking oil, and set the heat to medium. When the oil is hot, add the caramelized onions, and cook for 60 sec or until warmed. Be careful for any oil splatter.

First, reserve 2-3 tbsp. of the pasta water from the pot. Use a spoon to cut the corner of a pierogi to test its doneness. If the pasta is fully cooked, use a pasta strainer to strain the potato pierogies from the water.

Add the potato pierogies, the butter, and 2 tbsp. of the reserved pasta water into the saute pan. Gently swirl around the pan until the butter is melted. Turn off heat.

Step 3

Let’s plate: spoon the potato pierogies and caramelized onions onto the sauteed spinach. Add a dollop of the sour cream, and sprinkle the Parmesan cheese over the dish as desired. Garnish the dish with the crispy shallots. Season to taste with salt and pepper.

Please note: cooking times may vary due to different appliances and temperatures. Adjust cooking times accordingly.