Pierogies with Bacon, Sautéed Onion, and Sour Cream

Randy Mayor; Melanie J. Clarke

Cook these Polish dumplings in the microwave per package directions.

Yield: 4 servings (serving size: 3 pierogies, about 1/2 cup onion mixture, and 1 tablespoon sour cream)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 350
  • Calories from fat: 29%
  • Fat: 11.2g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 13.4g
  • Carbohydrate: 47.8g
  • Fiber: 4.6g
  • Cholesterol: 38mg
  • Iron: 1mg
  • Sodium: 712mg
  • Calcium: 50mg

Ingredients

  • 12 frozen potato and onion pierogies (such as Mrs. T's)
  • 8 slices center-cut bacon
  • 2 cups vertically sliced onion
  • 1 teaspoon sugar
  • 1/4 teaspoon dried thyme
  • 1 cup frozen green peas
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup reduced-fat sour cream

Preparation

  1. Cook the pierogies according to package directions.
  2. Cook bacon in a large nonstick skillet until crisp. Remove bacon; crumble. Increase heat to medium-high. Add onion, sugar, and thyme to drippings in pan; sauté 5 minutes. Stir in peas; sauté 1 minute. Add pierogies, salt, and pepper; cook 30 seconds. Sprinkle with crumbled bacon. Serve with sour cream.
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