Weeknight Pan-Fried Pierogi and Kielbasa Recipe | Yummly
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Weeknight Pan-Fried Pierogi and Kielbasa

Lanis Panny: "Very Good. Easy to make." Read More
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Weeknight Pan-Fried Pierogi and Kielbasa

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Pierogi are classic Polish dumplings, made by wrapping dough around a savory filling and then boiling. This quick and easy, semi-homemade meal takes advantage of store-bought frozen pierogi for a no-boil, one-pot dish that comes together in about 40 minutes. Sweet caramelized onions, pan-browned kielbasa sausage, and a sprinkle of fresh herbs make this quick, cozy dish pop on the plate. For the best results, you'll need a 12-inch nonstick frying pan. If you don't have a nonstick pan this big, you can use a regular frying pan, but you'll need more oil, you'll have to handle the pierogi carefully, and they may break apart a bit. The recipe is a Yummly original created by Tory L. Davis.


  • 2 Tbsp. vegetable oil (divided)
  • 1 large yellow onion (or white onion, halved lengthwise and cut into thin half-moon slices; about 3 cups)
  • 1/8 tsp. salt
  • 1/4 tsp. black pepper
  • 1 kielbasa sausage (14 to 16 oz., pork or beef, diagonally sliced 1/2 inch thick)
  • 1 1/4 lb. pierogi (16 frozen potato-filled pierogi; any type of filling that includes potato is fine)
  • 1/2 cup water
  • chopped fresh parsley (or dill or chives, for serving)
  • sour cream (for serving)
  • sauerkraut (for serving)
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    1. Heat 1 Tbsp. oil in a 12-inch nonstick frying pan over medium-low heat. (If you don’t have a nonstick pan this size, you can use a regular 12-inch or 14-inch frying pan, but add more oil to help prevent sticking.) Add onion, salt, and pepper, and cook, stirring occasionally with a rubber spatula, until onion is soft and just beginning to brown, 10-12 minutes.
    2. Increase heat to medium-high. Add kielbasa to the pan and spread them out, keeping them in direct contact with the pan as much as possible. Cook, stirring and turning kielbasa occasionally, until sausage begins to brown on both sides and is heated through, 4-5 minutes.
    3. Add pierogi and water to the pan and cook, covered, until the water has evaporated and a fork can easily pierce through the center of a pierogi, 5-6 minutes. Remove lid and decrease the heat to medium. Add the remaining 1 Tbsp. oil and continue cooking uncovered, stirring occasionally, until pierogi are golden brown, about 8 minutes.
    4. Spoon the pierogi, kielbasa, and onion onto plates. Scatter parsley on top and serve with a dollop of sour cream and some sauerkraut.
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    NutritionView More

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    Calories290Calories from Fat100
    Total Fat11g17%
    Saturated Fat1.5g8%
    Trans Fat0g
    Calories from Fat100
    Total Carbohydrate43g14%
    Dietary Fiber2g8%
    Vitamin A6%
    Vitamin C20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviewer Profile Image
    Lanis Panny 20 days ago
    Very Good. Easy to make.
    Reviewer Profile Image
    maryjane a month ago
    This was super easy and good! Everyone loved it. Make sure your onions and sausage are in the pan as your pierogis cook. All that flavor mixing makes it better.
    Reviewer Profile Image
    James Fahey 2 months ago
    First time trying kielbasa, it was a great dish! I probably should have doubled the recipe.
    Reviewer Profile Image
    Chuck Mullins 4 months ago
    excellent recipe, perfecto!
    Reviewer Profile Image
    April D. 4 months ago
    Very tasty! Made just as described. Was a fast and easy weekday meal and family loved it.
    Reviewer Profile Image
    Susan Evans 5 months ago
    Another hit Yum! But next time I will use a bigger pan. I think I crowded the pierogi. But they tasted wonderful and I will be making this again
    Reviewer Profile Image
    JORDAN WIGGINS 5 months ago
    Amazing easy meal. I forgot how delicious pierogies were. I used turkey sausage kielbasa style instead.
    Reviewer Profile Image
    Karin S. 5 months ago
    Family loved it. They are already asking me to remake it. Will add more onion as I only used 1/2 of a large yellow onion though.
    Reviewer Profile Image
    Shiela Hollenbaugh 5 months ago
    I had Roasted Garlic Pierogi so I added a little garlic to the onions. it turned out great!