Smoked Ham Stuffed Perogies Recipes

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SAUSAGE PIEROGI SKILLET



Sausage Pierogi Skillet image

"I made this simple recipe one night when I hadn't planned anything for dinner," writes Susan Held from Cooksville, Maryland. "It's convenient because it uses items I usually have on hand. Plus, there's hardly any cleanup!"

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 10

1 package (16.9 ounces) frozen potato and onion pierogi
1 package (14 ounces) smoked turkey sausage, cut in half lengthwise and sliced into 1/2-inch pieces
2 tablespoons butter, divided
2 tablespoons canola oil, divided
1 medium onion, sliced
1 package (14 ounces) coleslaw mix
1/2 teaspoon garlic powder
1/4 teaspoon celery salt
1/4 teaspoon pepper
1 bay leaf

Steps:

  • Cook pierogi according to package directions. Meanwhile, in a large skillet over medium heat,cook sausage in 1 tablespoon butter and 1 tablespoon oil; cook and stir for 2 minutes. Add the remaining ingredients; cook and stir for 1-2 minutes longer or until coleslaw is wilted. Remove from the heat; keep warm., In another large skillet, heat remaining butter and oil. Drain pierogi; add to skillet. Cook and stir until browned; add the sausage mixture and toss to coat. Discard bay leaf.

Nutrition Facts : Calories 411 calories, Fat 17g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 1379mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 5g fiber), Protein 21g protein.

HAM AND CHEDDAR PIEROGI BAKE



Ham and Cheddar Pierogi Bake image

Pierogi-hearty, potato-stuffed Polish dumplings-are the heart of this easy casserole. Start with frozen pierogi, then add cubed ham and a deliciously simple onion-cheese sauce for a weeknight bake that brings some wow to the table.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 10

2 tablespoons butter
1 cup diced onions
2 tablespoons Gold Medal™ all-purpose flour
3/4 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
3/4 cup milk
1 1/2 cups shredded Cheddar cheese (6 oz)
1 package (16 oz) frozen potato and Cheddar pierogies
1 tablespoon water
1 cup cubed ham (6 oz)
2 tablespoons thinly sliced green onions

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • In 3-quart saucepan, melt butter over medium heat. Add onions; cook 3 to 4 minutes, stirring occasionally, until just starting to soften. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is bubbly.
  • In 2-cup glass measuring cup, mix broth and milk. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in 1 cup of the Cheddar cheese. Cook until melted, stirring occasionally. Remove from heat.
  • Meanwhile, place frozen pierogies and water in baking dish; cover with plastic wrap. Microwave on High 2 minutes; stir. Continue microwaving on High 1 1/2 to 2 minutes or until thawed. Pour cheese sauce over pierogies. Top with ham and remaining 1/2 cup cheese.
  • Bake 20 to 25 minutes or until cheese is melted and edges are bubbly. Let stand 10 minutes. Top with green onions.

Nutrition Facts : Calories 330, Carbohydrate 28 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 1/2 g

PIEROGIES STUFFED WITH GRUYERE AND HAM



Pierogies Stuffed with Gruyere and Ham image

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield 18 to 20 pierogies

Number Of Ingredients 15

2 cups peeled and diced Yukon gold potatoes
2 cloves garlic
1 teaspoon sea salt
1/2 cup heavy cream
1/2 stick (4 tablespoons) unsalted butter
Kosher salt and freshly ground black pepper
1 cup minced smoked ham
1/2 cup diced Gruyere
3 tablespoons unsalted butter
1 tablespoon minced fresh chives
2 cups all-purpose flour, plus more for dusting
1 large egg
1/4 cup sour cream, plus additional for garnish
1 teaspoon kosher salt
2 tablespoons olive oil

Steps:

  • For the mashed potatoes: In a Dutch oven or heavy-bottomed pot, add the potatoes, garlic, sea salt and 1 quart cold water. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Discard all but 1/2 cup water. Transfer the potatoes and garlic to a bowl. Add the cream and butter and use an immersion blender to create a mash; don't overblend. Season with kosher salt and pepper.
  • For the pierogies: Mix 1 cup of the prepared mashed potatoes with the ham, Gruyere, 2 tablespoons butter and the chives. (Reserve any remaining mashed potatoes for another use.)
  • Add the flour, egg, 1 tablespoon butter, sour cream, kosher salt and 1 cup cold water to a food processor. Mix the dough gently until it turns into a ball and let rest 1 hour or up to overnight in the refrigerator.
  • Remove the dough from the refrigerator and roll out the dough to 1/8-inch thick. Cut out 3-inch rounds. Brush the dough with a bit of water, then add 2 teaspoons potato-ham mixture. Fold the dough in half and seal the edges with a fork. Repeat with the remaining dough and filling.
  • Fill a high-sided saute pan with salted water and bring to a simmer. Add the pierogies and gently simmer the pierogies for 2 minutes, drain and dry. Add the remaining 2 tablespoons butter plus the olive oil to a large cast-iron skillet and heat over medium-high heat. Once the butter has melted, add the pierogies and cook until golden on both sides, about 5 minutes total. Remove and drain on a paper towel-lined plate. Serve with sour cream on the side.

SMOKED PORK CHOPS & PIEROGI DINNER



Smoked Pork Chops & Pierogi Dinner image

My husband often lobbies for smoked pork chops with pierogi. Balsamic vinegar gives the dish a sweet and sour touch, which works for ham steak, too. —Barbara Peabody, Green Valley, AZ

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pound fresh green beans, trimmed
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil
4 smoked boneless pork chops
2 tablespoons butter
1 package (1 pound) frozen pierogi (flavor of your choice)
1/3 cup balsamic vinegar

Steps:

  • In a large saucepan, bring 7 cups water to a boil. Add beans; cook, uncovered, 4-6 minutes or until crisp-tender. Drain; sprinkle with salt and pepper., Meanwhile, in a large skillet, heat oil over medium heat. Add pork chops; cook 2-3 minutes on each side or until heated through. Remove from pan; keep warm. Add butter to same pan. Add frozen pierogi; cook 6-8 minutes or until golden brown and heated through, turning occasionally. Remove from pan; keep warm. , In same skillet, bring vinegar to a boil. Reduce heat to medium-low; cook 1-2 minutes or until slightly thickened. Serve pork chops with pierogi and green beans; drizzle with balsamic syrup.

Nutrition Facts : Calories 437 calories, Fat 10g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 1491mg sodium, Carbohydrate 50g carbohydrate (16g sugars, Fiber 7g fiber), Protein 26g protein.

STUFFED SHELL PIEROGIES



Stuffed Shell Pierogies image

This recipe was originally shared with me by a dear friend. So tasty as well as being an easy alternative to the traditional handmade Pierogies. While this is not difficult, it is a multi-step recipe. (1) cook pasta shells (2) potato preparation and cooking (3) potato mashing (4) onion slicing and cooking (5) stuffing pasta shells (6) layering onions and shells (7) baking. Cooking and preparation times are approximate.

Provided by LtlPhyl 2

Categories     Pasta Shells

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

3 lbs potatoes, peeled & quartered (about 8)
8 ounces cheddar cheese, shredded (2 cups)
1 teaspoon salt
1/2 teaspoon pepper
6 cups onions, sliced (Vidalia, if you can get them)
butter (I use lots) or margarine (I use lots)
1 (12 ounce) box jumbo pasta shells, cooked until tender-firm and cooled under running cold water

Steps:

  • Cooks potatoes until soft, drain. Add cheese, salt & pepper and mash until smooth.
  • Melt margarine or butter in large skillet. Add onions and cook 10 to 15 minutes until tender but NOT browned. Spread half the onions over the bottom of a 13x9 baking dish. (May take 2 pans)
  • Stuff each shell with heaping tablespoon of the potato mixture, close edges.
  • Arrange in single layer over onions, spread remaining onions on top (you can use two pans or freeze the pierogies for later use).
  • Bake at 350 degrees uncovered 15 to 20 minutes or until heated through.

Nutrition Facts : Calories 452.5, Fat 10.3, SaturatedFat 6.2, Cholesterol 29.8, Sodium 484.7, Carbohydrate 73.3, Fiber 7.2, Sugar 7.7, Protein 17.4

HAM AND PIEROGIES



Ham and Pierogies image

Pan-fried ham and frozen pierogies. Easy and simple, yet filling!

Provided by anmlnrs

Categories     Main Dish Recipes     Dumpling Recipes

Time 45m

Yield 6

Number Of Ingredients 12

cooking spray
2 (12.8 ounce) boxes frozen potato pierogies
3 tablespoons butter
2 (8 ounce) ham steaks, diced
1 (4.5 ounce) can sliced mushrooms, drained
2 green onions, diced, or to taste
1 clove garlic, crushed
1 (10.75 ounce) can cream of mushroom soup
1 cup sour cream
½ cup milk
salt and ground black pepper to taste
1 pinch garlic powder, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; spray with cooking spray.
  • Arrange pierogies on the prepared pan; spray pierogies with cooking spray.
  • Bake in the preheated oven for 9 to 10 minutes; flip pierogies and continue baking until lightly golden, 9 to 10 more minutes.
  • Melt butter in a large frying pan over medium heat; cook and stir ham, mushrooms, green onions, and garlic in the melted butter until ham and mushrooms are lightly brown, 5 to 10 minutes. Stir pierogies into ham mixture; cook until flavors have blended, about 5 minutes.
  • Mix mushroom soup, sour cream, and milk together in a bowl; season with salt, pepper, and garlic powder. Pour soup mixture over ham-pierogie mixture. Cook and stir until heated through, 5 to 10 minutes.

Nutrition Facts : Calories 530.3 calories, Carbohydrate 42.1 g, Cholesterol 79.6 mg, Fat 29.1 g, Fiber 2.7 g, Protein 24.6 g, SaturatedFat 13.1 g, Sodium 1879.2 mg, Sugar 4.4 g

PAN FRIED PIEROGIES WITH HAM



Pan Fried Pierogies With Ham image

Make and share this Pan Fried Pierogies With Ham recipe from Food.com.

Provided by Karen..

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

2 -4 tablespoons butter
12 potato & cheese pierogies
8 ounces ham, diced
1 medium onion, peeled and sliced

Steps:

  • Thaw pierogies in hot tap water in a large bowl; drain.
  • In a large skillet, melt butter over medium heat.
  • Add onions and cook until slightly softened.
  • Add ham and pierogies and fry until brown and crisp.
  • Add additional butter as needed.

Nutrition Facts : Calories 145.8, Fat 9, SaturatedFat 4.7, Cholesterol 44.8, Sodium 901.3, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 13

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