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pierogies with marsala wine and cheese
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Parmesan Pierogies with Marsala

Tender pockets of cheese-filled pierogies, seared in butter, braised in marsala wine, showered with parmesan cheese.
Course Appetizer, Main Course
Cuisine American
Diet Vegetarian
Keyword marsala wine, pierogi, pierogie, polish food
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 478kcal
Author Robin Miller

Equipment

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

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.

Nutrition

Calories: 478kcal | Carbohydrates: 51g | Protein: 17g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 856mg | Potassium: 35mg | Fiber: 3g | Sugar: 5g | Vitamin A: 176IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 12mg