Skillet Pierogi and Kielbasa with Creamy Leeks
Skillet Pierogi and Kielbasa with Creamy Leeks
Ingredients
- 1 tablespoon olive oil
- 8 ounces kielbasa, chopped
- 28 frozen mini pierogi
- 3 tablespoons butter
- 1 leek, large, cleaned and sliced
- 3/4 cup chicken or vegetable broth
- 8 ounces creme fraiche
- 1/4 cup chives, minced
- to taste salt
- to taste black pepper
Instructions
- 1
In a large 12-inch skillet, add the olive oil and place over medium heat.
⏱️ 1 min00
- 2
Add the chopped kielbasa to the skillet and cook until crispy, stirring occasionally, for about 5 minutes.
⏱️ 5 min00
- 3
Add the frozen mini pierogi and butter to the skillet. Continue to cook, stirring occasionally, until the pierogi are nicely browned, which will take about 3 to 5 more minutes.
⏱️ 5 min00
- 4
Add the sliced leek to the skillet and cook until it is wilted, for another 2 minutes.
⏱️ 2 min00
- 5
Pour in the chicken or vegetable broth and the creme fraiche. Stir to combine.
⏱️ 1 min00
- 6
Let the mixture gently simmer for another couple of minutes, allowing the sauce to thicken slightly.
⏱️ 2 min00
- 7
Remove the skillet from the heat and stir in the minced chives.
⏱️ 1 min00
- 8
Season with salt and black pepper to taste. The creator suggests a generous amount of black pepper and notes that little to no salt may be needed.
⏱️ 1 min00
Kitchen Tools
Nutrition Facts (per serving)
Skillet Pierogi and Kielbasa with Creamy Leeks
- 1 tablespoon olive oil
- 8 ounces kielbasa, chopped
- 28 frozen mini pierogi
- 3 tablespoons butter
- 1 leek, large, cleaned and sliced
- 3/4 cup chicken or vegetable broth
- 8 ounces creme fraiche
- 1/4 cup chives, minced
- to taste salt
- to taste black pepper
Instructions
- 1
In a large 12-inch skillet, add the olive oil and place over medium heat.
⏱️ 1 min00 - 2
Add the chopped kielbasa to the skillet and cook until crispy, stirring occasionally, for about 5 minutes.
⏱️ 5 min00 - 3
Add the frozen mini pierogi and butter to the skillet. Continue to cook, stirring occasionally, until the pierogi are nicely browned, which will take about 3 to 5 more minutes.
⏱️ 5 min00 - 4
Add the sliced leek to the skillet and cook until it is wilted, for another 2 minutes.
⏱️ 2 min00 - 5
Pour in the chicken or vegetable broth and the creme fraiche. Stir to combine.
⏱️ 1 min00 - 6
Let the mixture gently simmer for another couple of minutes, allowing the sauce to thicken slightly.
⏱️ 2 min00 - 7
Remove the skillet from the heat and stir in the minced chives.
⏱️ 1 min00 - 8
Season with salt and black pepper to taste. The creator suggests a generous amount of black pepper and notes that little to no salt may be needed.
⏱️ 1 min00