Plain perogies are like a blank canvas, but no one wants to eat a blank canvas. Toppings are not optional—they’re the entire point.
The classic move: a mountain of sour cream, a sprinkle of crispy bacon bits, and a fistful of fresh chives. But if your fridge is barren, use Greek yogurt (it’s basically sour cream’s fit cousin).
Here’s where I get weird: try a drizzle of hot honey or a dash of smoked paprika. The sweet-heat combo with the salty dumpling? Chef’s kiss. Don’t knock it until you’ve licked the plate.
What About Onions? (Don’t Even Ask)
Yes. Caramelized onions. Absolutely. Slice one or two onions, sauté them in butter until they’re soft and jammy, then pile them on top. This step adds at least 10 minutes to your process, but adds 100 points to your flavor score.
Master The Art Of Baking Frozen Perogies With These Easy Steps | ShunGrill
If you’re really lazy (I see you), just throw a handful of frozen diced onions into the pan with the perogies. Nobody has to know. The onion police won’t show up.
