Parmesan Pierogies with Marsala
Tender pockets of cheese-filled pierogies, seared in butter, braised in marsala wine, showered with parmesan cheese. This is the most incredible dish – and you need 6 ingredients.
This dish takes frozen pierogies to the next level
You can easily turn a box of frozen pierogies into a show-stopping meal in just minutes. The marsala wine elevates the dish by adding subtle sweetness, a nuance that partners perfectly with the salty cheese. If you don’t have marsala wine, you can use sherry wine or vermouth. For an alcohol-free dish, just use more broth!
There’s no need to thaw the pierogies before starting this amazing recipe
That means it’s the perfect dish for any busy weeknight. The frozen pierogies are seared in butter and then simmered in a savory broth until the outside is tender and the inside is buttery soft.
It’s amazing that you can create a gourmet meal with just 6 ingredients
The pierogies come “already flavorful” so it’s really just the sauce you need to craft. And it’s made in minutes with everyday ingredients. Missing an ingredient? No problem, swaps are easy!
Let’s talk about the parsley in this dish. I used dried and I’m not afraid to say so. In fact, there’s no need to race to the store if you don’t have fresh parsley on hand. I added dried parsley during the simmering stage, so the dried herb would have a chance to infuse the sauce with its flavor. And it did! You can do that with any dried herb you have on hand… That said, you can also add fresh parsley at the end of cooking.
Which variety of pierogi should you use?
I used the “4-cheese medley” variety, but since we’re keeping the ingredient list fairly straightforward, you can choose whichever filling you prefer.
Parmesan Pierogies with Marsala
Ingredients
- 2 tablespoons butter
- 16 ounces frozen pierogies of choice, kept frozen until ready to use
- 1/2 cup marsala wine, or sherry wine, or more broth
- 1/2 cup chicken broth, or vegetable broth
- 1/2 teaspoon dried parsley
- Salt and freshly ground black pepper
Equipment
Instructions
- Melt the butter in a large skillet over medium-high heat.
- Add the pierogies and cook until golden brown on both sides. Add the marsala wine and bring to a simmer. Simmer for 3 minutes.
- Add the broth and dried parsley and bring to a simmer. Simmer for 5 minutes, until the pierogies are tender and hot all the way through.
- Season with salt and black pepper. Top with the parmesan cheese and parsley. Serve with extra parmesan cheese on the side.