This is a recipe as part of my new Don’t Eat Dirt series, where I show you all some very easy ways to make some very delicious food. And what better to start off with than something that comes out of a box in ice form?

Pierogi (also perogi, perogy, pirohi, piroghi, pirogi, pirogen, pierogy, pidahih, or pyrohy), from the Proto-Slavic “pir” (festivity) is the name most commonly used in English speaking areas to refer to a variety of Slavic semicircular (or, in some cuisines, square) stuffed dumplings of unleavened dough and varying ingredients. Their specific origins are unknown; though they have strong ties to Slavic culture, similar foods occur in many cultures across Europe and Asia.

I totally didn’t write that, I stole it from Wikipedia. But I was too busy eating them to write about them. That’s my excuse. Go away.

perogies

Anyway, here’s what this is:

  • 300g frozen perogies
  • 1/2 link chorizo
  • 50g shredded cheese
  • 1 green onion
  • 2 wads* sour cream
  • Some** butter

* 1 wad = whatever comes out when you drive your spoon into the container.
** I don’t measure it. However much you need to keep it from going dry.

How you make it:

  1. Cut the chorizo into about 6-8 slices (depending on the thickness you like). Keep in mind that it will cook faster in smaller slices.
  2. Warm a large skillet on medium heat and melt butter. Don’t use too much butter; the idea is to get some of the juices out of the chorizo to flavour the perogies.
  3. Saute chorizo until it starts to brown.
  4. Add perogies while still frozen. Fry until perogies are golden brown and shell begins to harden (but don’t burn them).
  5. While perogies cook, dice the green onion. Discard the tips and the root.
  6. Remove perogies and place on a plate with sour cream. Immediately sprinkle with the cheese and cover with green onion. Allow to sit for a minute or two so that the cheese will melt.

    Enjoy!

    Notes

    • Chorizo can elevate almost any boring dish. Think about normal food that you like, then consider what it would taste like with chorizo. See what I mean? Eggs and chorizo. Chorizo fried rice. Chorizo and chorizo. See what I mean? If they ever let me on Iron Chef America, I’d make chorizo ice cream just to prove a point.
    • Use good quality perogies or you’ll end up with crap. If you bought a 10 lb. bag for $2.99, chances are it’s not quality.
    • If you prefer actual onions, just chop one up and throw it in with the chorizo. Be careful not to overcook it, because onions cook pretty fast. I like green onions. Deal with it.