Introduction

There’s something magical about perfectly grilled pierogies, especially when they are crisped to golden perfection with caramelized onions and a dollop of rich sour cream. This Pennsylvania classic gets elevated on the Arteflame grill, where even heat and a buttery sear transform a simple dish into a stunning, crowd-pleasing favorite. With no need for pots, pans, or ovens, everything is grilled to perfection on the flat cooktop right next to your meats and veggies.

Ingredients

• 16 frozen potato and cheese pierogies
• 2 large yellow onions, thinly sliced
• 4 tablespoons unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 cup sour cream, for serving
• Fresh chives (optional), finely chopped for garnish

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a bit of vegetable oil onto three folded paper napkins.
2. Place the napkins inside the Arteflame grill fire bowl and stack firewood over them.
3. Light the napkins and allow the grill to heat for about 20 minutes until the surface is hot and evenly heated.

Step 2: Prepare the cooking surface

1. Melt 2 tablespoons of unsalted butter on the flat cooktop griddle.
2. Let the butter bubble and spread it using a spatula across the medium heat area (closer to the center).

Step 3: Grill the onions

1. Add the sliced onions to the buttered griddle zone.
2. Season lightly with salt and pepper.
3. Cook low and slow, stirring occasionally, until the onions are golden, soft, and caramelized (about 12–15 minutes).

Step 4: Grill the pierogies

1. Push the onions aside to a cooler zone of the cooktop.
2. Add the remaining 2 tablespoons of butter to the medium-heat area.
3. Place the frozen pierogies flat on the buttery surface.
4. Grill for 6–8 minutes per side until golden brown and crispy on the outside, and hot and fluffy inside.
5. Flip using a flat spatula to avoid puncturing the delicate dough.

Step 5: Serve

1. Remove the pierogies and top generously with grilled onions.
2. Add a dollop of sour cream on the side or drizzle lightly.
3. Garnish with chopped chives if desired.

Tips

• For even cooking, move pierogies from hotter zones toward the outer edge as they approach doneness.
• Never oil the cooktop—use butter for richer flavor and the perfect golden crust.
• Keep the onions moving to avoid burning—this is key to caramelization.
• Press pierogies gently with a spatula to ensure even browning.

Variations

1. Smoky Kielbasa Pierogies: Add sliced smoked kielbasa onto the griddle alongside the onions for an extra punch of protein and authentic Eastern European flavor.
2. Garlic Butter Pierogies: Toss in minced garlic with the butter just before grilling for a rich, savory aroma and flavor.
3. Spicy Jalapeño Pierogies: Add thinly sliced jalapeños to the onions while grilling for a spicy kick.
4. Veggie Lover’s Pierogies: Add sliced bell peppers and mushrooms to the griddle for a full veggie medley with texture and color.
5. Cheddar Bacon Pierogies: Sprinkle shredded cheddar and crispy bacon bits over the pierogies during the last minute of grilling for a loaded finish.

Conclusion

These Pennsylvania-style grilled pierogies are warm and crispy on the outside, tender on the inside, and packed with buttery, savory flavor. The Arteflame grill transforms this humble comfort food into the highlight of your meal. Whether serving as a side or a savory snack, this dish delivers every time.

Best pairings

• Grilled kielbasa or bratwurst
• Crisp sauerkraut
• An ice-cold Pennsylvania-style lager or amber ale
• Grilled asparagus or green beans
• Spicy mustard or horseradish sauce for dipping