Today I am going to tell you how to prepare the best pierogies in the world. I do not make pierogies. I buy them frozen. For this recipe, the best ones are the Cheddar cheese and potato pierogies. You probably know how to prepare the frozen pierogies—boil them, and when they surface to the top, they are probably ready. This recipe makes enough pierogies for 4-6 people, or 2 people if you are really hungry.
The part that you will need to invest a bit of time in is making the red pepper and onion sauce. Take four onions and cut them into wedges. You can cut them any way you want. Just don't dice them. You can put them in a pot or sauce pan and sprinkle on some virgin olive oil. Then sprinkle some salt and pepper to taste and sauté at high heat for about 1 minute. Then cut some chunks of red pepper (2 red peppers), and when the onions are ready, just mix it all and continue to cook. How long? Oh boy, I don't remember. Perhaps for about 1/2 hour in mid-heat (scale 4/10). You will know when they are ready. The olive oil will be reddish in colour from the peppers.
Now assemble the pierogies. Take a deep glass or corning bowl and pour some of that sauce on the bottom. Then lay a few pierogies down until the bottom is covered, and pour some of that sauce again. Repeat until you are finished with all the pierogies and the sauce. In the case of extra sauce, just pour it on the top layer. It will flow through to the bottom. Try not to mix it; you will destroy the pierogies. Let it sit for about 3 minutes, and then serve.
I hope I explained this recipe in detail so you can reproduce it.
~ Anna
The part that you will need to invest a bit of time in is making the red pepper and onion sauce. Take four onions and cut them into wedges. You can cut them any way you want. Just don't dice them. You can put them in a pot or sauce pan and sprinkle on some virgin olive oil. Then sprinkle some salt and pepper to taste and sauté at high heat for about 1 minute. Then cut some chunks of red pepper (2 red peppers), and when the onions are ready, just mix it all and continue to cook. How long? Oh boy, I don't remember. Perhaps for about 1/2 hour in mid-heat (scale 4/10). You will know when they are ready. The olive oil will be reddish in colour from the peppers.
I hope I explained this recipe in detail so you can reproduce it.
~ Anna
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