My father’s family immigrated from that corner of the Ukraine that is much influenced by many food traditions of the Ukraine, Poland and Russia.

So whether you call it (Polish) Pierogi or (Ukrainian) Varenyky or (Russia) Pelmni They all use a nearly identical dough with many variations for the traditional fillings sometimes vary.

Depending on your family traditions, they can be prepared in several ways or a combination. Here’s what I do “most of the time”

Kielbasi and Frozen Pierogi Sheet Pan Meal
I prefer Fresh Kielbasi – if you use precooked , reduce broiling time Frozen Pierogi can be whatever flavor you like best – Even though I do make Pierogi from scratch – I have found freezing helps produce a better version.

Preferred Prep:
1/4th c Fresh Chives, chopped fine
or 1 Tablespoon Dried Chives rehydrated in butter
Set Aside

Par-Boil Pierogi Toss in a bowl of garlic and horseradish compound butter Set Aside

Slice Kielbasi into 1/2 -3.4 in button bites
1/3 lb person works for us. Broil on Hi about 10 min Flip at 5.
Remove & spread melted fat over pan as you would to “butter” for cake place buttered pierogi “round side down” Broil 5 min on HI
FLIP Pierogi so rounded side is up
Brush with remaining compound butter
PLACE Kielbasi into the pan
Broil until tops of Pierogi are browned.
Arrange Kielbasi & Pierogi on plate, sprinkle with Chives
Eat & Enjoy

VARIATION Suggestions:
For Savory (meat & cheese) we like to steam and then either pan-fry with brown butter & onion
I have been “practicing” with the not half bad stupid market product: “Mrs T’s” & third place ALDI – Bremer Pierogi.

And yes, they can sub ravoli & Italian sausage if you wish. A good addition to Sunday Snacks.

What can I say, two of my father’s sisters married into Italian families.
so not unusual for me to use Italian sausage if Kielbasi is not handy.

What is YOUR Favorite “Eastern European” dumpling and how do you like it prepared?