Grilled Polish Pierogi with Sour Cream

Introduction

Polish pierogi are a delicious dumpling that can be enjoyed in many ways. Grilling them on the Arteflame grill creates a perfectly crispy exterior while keeping the inside soft and flavorful. By pre-boiling the pierogi first, they stay tender on the inside while gaining a golden-brown crust on the grill. Served with sour cream and optional caramelized onions and bacon, this dish is a crowd-pleaser that's perfect for any occasion.

Ingredients

• 12 pre-boiled pierogi (potato and cheese preferred)
• 2 tbsp unsalted butter (for grilling)
• 1 medium onion, sliced
• 4 strips bacon, chopped
• 1/2 cup sour cream
• Salt and pepper, to taste
• Fresh chives, chopped (for garnish)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the napkins and let the fire burn for about 20 minutes until the grill is ready.

Step 2: Prepare the onions and bacon

1. Place the sliced onions and chopped bacon on the flat-top griddle closer to the center for higher heat.
2. Stir occasionally until bacon crisps and onions caramelize, then move them to the outer edge to stay warm.

Step 3: Grill the pierogi

1. Place butter on the flat-top griddle and let it melt.
2. Arrange the pre-boiled pierogi on the griddle near the hotter center area.
3. Grill for 3-4 minutes per side until crispy and golden brown.

Step 4: Plate and serve

1. Remove the pierogi from the grill and place on a serving dish.
2. Top with the caramelized onions and crispy bacon.
3. Garnish with fresh chives and serve with sour cream on the side.

Tips

• Don’t overcrowd the grill to ensure even searing.
• Adjust pierogi placement to find the optimal heat zone for a perfect golden crisp.
• Use unsalted butter to enhance the natural flavors of the pierogi.

Variations

• Spicy Pierogi: Add red pepper flakes and serve with spicy aioli instead of sour cream.
• Herbed Pierogi: Use garlic butter and toss with chopped dill after grilling.
• Mushroom & Cheese Pierogi: Add sautéed mushrooms and grated Parmesan on top.
• Smoky Kielbasa Pierogi: Serve with grilled kielbasa slices for added smokiness.
• Sweet Pierogi: Brush pierogi with cinnamon butter and serve with sweetened sour cream.

Conclusion

Grilling pierogi on the Arteflame is a fantastic way to add a crispy, smoky flavor while keeping them tender inside. Whether served with classic sour cream or jazzed up with different toppings, this dish is a true flavor experience.

Best pairings

• Grilled kielbasa or bratwurst
• Polish cucumber salad
• A crisp lager or light ale