Are you craving the comforting taste of pierogi but short on time? This recipe for slow cooker pierogi offers a delicious and surprisingly easy way to enjoy this classic dish. Forget the hours spent meticulously boiling and frying – this method delivers perfectly tender pierogi with minimal effort. It's a fantastic example of homemade cooking elevated to effortless deliciousness, perfect for busy weeknights or relaxed weekend meals. Get ready for a quick dinner idea that’s surprisingly healthy and bursting with flavor!
Ingredients:
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For the Pierogi Filling:
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 pound russet potatoes, peeled and cubed
- 1 cup farmer's cheese (or ricotta cheese)
- 1/4 cup sour cream
- 1 large egg, lightly beaten
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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For the Slow Cooker Sauce:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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For Assembly:
- 1 package (14 ounces) refrigerated pierogi dough
Instructions:
Preparing the Pierogi Filling:
- In a large pot, boil the potatoes until tender (about 15-20 minutes). Drain well and mash.
- While the potatoes are boiling, sauté the onion and garlic in a pan with a little olive oil until softened.
- In a large bowl, combine the mashed potatoes, sautéed onion and garlic, farmer's cheese, sour cream, egg, dill, salt, and pepper. Mix well.
Cooking the Pierogi in the Slow Cooker:
- Lightly grease your slow cooker.
- Prepare the sauce: In a skillet, sauté the onion and garlic in olive oil until softened. Add the crushed tomatoes, beef broth, oregano, salt, and pepper. Bring to a simmer, then transfer to the slow cooker.
- Roll out the pierogi dough according to package directions. Cut out circles using a cookie cutter or a glass.
- Place a spoonful of the potato filling in the center of each dough circle. Fold over to form a half-moon shape, pressing the edges firmly to seal. You can crimp the edges for a pretty finish, but it's not necessary.
- Carefully place the assembled pierogi in the slow cooker, on top of the sauce.
- Cook on low for 2-3 hours, or until the pierogi are heated through and the sauce has thickened slightly.
Serving Suggestions:
Serve the slow cooker pierogi hot, directly from the slow cooker. Garnish with fresh dill or a dollop of sour cream for an extra touch of flavor. These are fantastic as a delicious dish on their own or as part of a larger meal.
Tips and Variations:
- For a vegetarian option: Replace the beef broth with vegetable broth.
- Add some spice: Include a pinch of red pepper flakes to the sauce for a little heat.
- Get creative with fillings: Experiment with different fillings like sauerkraut and mushroom, or spinach and feta cheese.
- Make it ahead: The pierogi filling can be made a day in advance and stored in the refrigerator.
Nutritional Information (per serving, approximate):
Calories: 300-350, Protein: 10-12g, Fat: 15-18g, Carbohydrates: 35-40g. Note: Nutritional information will vary based on the specific ingredients used.
This slow cooker pierogi recipe is a testament to how easy healthy meals can be. Enjoy this comforting and flavorful dish anytime!