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Pierogy dinners can save time and money

Published May 11. 2011 05:00PM

If you are looking for a quick and budget-friendly dinner you can have on the table in under 20 minutes? These recipes from Mrs. T's Pierogies could be the perfect solution.

The first recipe, Pierogy Pad Thai, is an Asian-inspired dish, that incorporates ingredients typically found in Thailand's most popular dish bean sprouts, eggs and peanuts but replaces the traditional rice noodles with Mrs. T's Pierogies.

The second recipe, Pierogy Primavera, takes advantage of fresh, seasonal vegetables.

For more recipes featuring pierogies, visit

Pierogy Pad Thai

Serves 4

Prep time: 10 minutes

Cook time: 15 minute

1 (12.8-ounce) package MRS. T's Potato & Cheddar Mini Pierogies

1 tablespoon butter or margarine

2 large eggs, beaten

1 tablespoon peanut oil

1 large clove garlic, minced

1 pound boneless, skinless chicken breasts, cut into thin slices

1/2 teaspoon salt

teaspoon crushed red pepper

1/2 cup peanut sauce

1 cup bean sprouts

cup chopped peanuts

2 scallions, thinly sliced

Boil pierogies as package directs. Drain.

Meanwhile, melt butter in 12-inch skillet over medium-high heat; cook eggs until just scrambled, stirring constantly. Remove to bowl.

In same skillet, heat peanut oil; over medium heat, cook garlic until lightly browned. With slotted spoon, remove garlic to bowl with eggs.

In drippings remaining in skillet over medium-high heat, cook chicken until well browned and cooked through, stirring constantly. Add salt and crushed red pepper.

Stir in egg mixture, peanut sauce, bean sprouts and cooked pierogies. Toss to mix well. Garnish with chopped peanuts and scallions.

Pierogy Primavera

Makes 4 servings

1 (16-ounce) package MRS. T's Potato & Cheddar Pierogies

2 tablespoons vegetable oil

1 bunch asparagus, cut into 2-inch pieces

2 large carrots, peeled and cut into julienne strips

1 large red onion, coarsely chopped

1 cup frozen peas, thawed slightly

Salt and pepper to taste

Sauté pierogies as package directs in 12-inch skillet. Remove from skillet.

In same skillet, cook asparagus, carrots and red onion over medium heat in hot oil, about 5 minutes or until vegetables are tender-crisp, stirring occasionally. Stir in peas; cook 2 minutes longer. Stir in pierogies and salt and pepper to taste.

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