Kasia’s Potato and Onion Pierogi is our second most popular item. These dumplings are stuffed with freshly whipped Idaho potatoes and freshly sautéed onions. By taking the popular Potato and Cheese pierogi and replacing the cheese with sauteed onions we have created a healthy and tasty alternative to a classic. Whether boiled or browned, a great way to complement this flavor is to serve Kasia’s Potato and Onion Pierogi with bacon bits and melted butter or sour cream.

Low Cholesterol      

For Best Quality
Let pierogi thaw. Place in a skillet with melted butter and 3 to 4 tbsp. of water on low heat and turn occasionally to brown evenly on both sides.
IMPORTANT: High heat toughens the dough.

To Boil
Heat 3-4 qrts of water in a pot to slow boil. Add a tsp. of salt, if desired. Place pierogi in boiling water, uncovered for 2 to 3 minutes or until rise to the top. Stir occasionally, drain. Do not overcook.
IMPORTANT: Overcooking decreases quality.

Place pierogies on the grill with foil, or in aluminum trays. Pat with butter, or oil. Add your favorite grilled vegetables, bacon bits, and spices.

Preparation Time 5 Minutes
Total Time 20 Minutes

  • 2 Package of thawed Kasia’s Pierogi
  • Olive oil
  • 1 cup chopped tomato
  • 1/4 small red onion, thinly sliced
  • 1 medium jalapeño, seeded and thinly sliced
  • Salt and freshly ground pepper
  • 1 pound large shiitake mushrooms, stems discarded
  • 1/4 cup thinly sliced scallions
  • 1 cup sour cream
  1. Light a grill. Arrange the potato pierogi on a large baking sheet and brush generously with olive oil. In a small bowl, mix the chopped tomato with the sliced onion and jalapeño. Season with salt and pepper.
  2. Brush the shiitake mushroom caps with olive oil and season with salt and pepper. Grill the mushroom caps over a medium-hot fire until tender and nicely browned, about 4 minutes per side. Thinly slice the mushrooms and
    transfer to a bowl. Toss the mushrooms with the scallions.
  3. Grill the pierogi over a medium-hot fire until they are browned and crisp, about 2 minutes per side. Transfer the pierogis to a large platter and spread with the sour cream. Spoon the mushroom topping over half of the
    pierogi and spoon the tomato salsa over the rest. Serve hot.

A great way to turn your favorite Kasia’s Pierogi into an exciting meal
for the whole family!

Preperation Time 10 Minutes
Total Time 55 Minutes


  • 1 package of thawed Kasia’s pierogi
  • 1 can of your favorite creamy soup
  • 10 oz of milk
  • 2 Cups cooked polish sausage
  • 2 Cups cheddar cheese
  1. Pre-Heat Oven to 350º F.
  2. Layer the bottom of a 10"x12" greased pan with favorite Kasia’s Pierogi.
  3. Spread the cooked sausage evenly on top of the pierogi.
  4. Mix together the soup and the milk and pour evenly on top of the Kasia’s Pierogi and Sausage. Sprinkle the cheddar cheese on top.
  5. Bake uncovered for 45 minutes.

Potato & Cheese
Potato & Onion
Potato & Cheddar
Potato & Cheddar with Jalapeño
Potato and Bacon
Sweet Cheese
Kraut and Mushroom

Sweet Cheese



Warsaw Panorame