Got some pierogi and want to make them fancier than just cooking them on the stove? Grab some onions and make delightful pierogi with onions.
This method is the easiest and most popular way to serve pierogi, other than simply boiling them and serving straight from the pot. It’s quick, simple, and delicious. Try it; you won’t regret it.
If you’re making pierogi with onions for the first time, be sure to read the ingredient notes, step-by-step instructions, and tips. If you’re a veteran, feel free to jump straight to the recipe card.
Ingredients Notes and Substitutes
- Savory Pierogi. You can use either store-bought or homemade pierogi. If you’re looking for examples, check out my recipes for potato and cheese pierogi, lentil pierogi, or meat pierogi. Almost any pierogi with a savory filling tastes better when cooked with onions.
- Onions. I typically use yellow onions, but red onions or even green onion bulbs would work well, too.
- Butter. We need some fat to cook the onions and pierogi, and butter is the best choice. However, if that’s not an option, you can substitute cooking oil.
- Salt. Use regular kitchen salt for boiling the water and seasoning the onions.
How to Make Pierogi with Onions
- Boil Water. Start by boiling water for the dumplings. Add one teaspoon of salt per quart of water to the pot and bring it to a boil.
- Sauté the Onions. While waiting for the water to boil, prepare the onions. Start by peeling them, then cut them into half-moon slices or finely chop them. Place a frying pan on the stove and heat two tablespoons of butter or oil over medium heat. Add the onions to the pan and cook them for 6 to 10 minutes until they are nice and translucent, stirring occasionally. If the dumplings are not yet ready, turn off the heat once the onions are done cooking.
- Cook the Pierogi. Cook the pierogi in boiling water according to the package instructions or the recipe you follow. Typically, this means you should wait until they resurface and then cook them for an additional 2 to 4 minutes.
- Dry the Pierogi. After the pierogi are cooked, drain them and place them on a plate. Let them sit for 1-2 minutes to dry out a bit, then flip them over to dry the other side.
- Cook Pierogi with Onions. Add the pierogi to the pan with the onions and cook on medium heat for at least 3 to 5 minutes. You can cook them until just heated through or continue for a couple of minutes longer to get some browning going. Once one side is nicely browned, flip them to brown the other side.
- Serve. Serve the pierogi once they are cooked to your liking.
- Draining and Pan-Frying: After cooking the dumplings in boiling water, you can drain them and transfer them directly to the pan with onions (without drying on a plate). That speeds things up a bit, but be cautious because water likes to splash when it comes into contact with the hot pan, and that’s an easy way to get burned.
- Add More Onions: Love sauteed onions? There’s no reason you can’t add an extra one.
Serving Pierogi with Onions
These pierogi are delightful straight from the pan, but you can make them even better by topping them with dollops of sour cream and some fresh herbs.
(For more ideas, check out my article on pierogi toppings.)
Let the pierogi with onions cool to room temperature, then transfer them to an airtight container and refrigerate for 3 to 4 days.
Ideally, you want the pierogi to be in a single layer, though they don’t typically stick as easily as just-cooked pierogi because they’re covered with fat.
How to Reheat
To reheat pierogi with onions, place a non-stick skillet on medium-high heat and melt a spoonful of butter or oil in it. Then add the dumplings to the pan, cover with a lid (this speeds up the process and warms the pierogi evenly), and cook for 5 to 10 minutes, or until the dumplings are nice and hot.
Classic Pierogi with Onions
- 21 oz savory pierogi or ~600g
- 2 onions medium-sized
- 2 tablespoons of butter or oil
- 1 tsp salt per quart of water
- Boil Water: Boil water with a teaspoon of salt per quart for the pierogi.
- Sauté Onions: Peel and slice onions, then sauté in butter or oil until translucent (6-10 minutes).
- Cook Pierogi: Boil the pierogi according to the recipe or package instructions. Or do the following: wait until they float to the surface, then continue cooking for 2-4 more minutes.
- Dry Pierogi: Drain and dry the cooked pierogi on a plate for 1-2 minutes on each side.
- Combine and Cook: Add pierogi to the onions in the pan and cook on medium heat for 3-5 minutes, flipping once for even browning.
- Serve: Serve the pierogi with onions as desired.