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three golden crescent-shaped potato pierogies beside browned kielbasa rounds, roasted green beans and onion wedges with a small spoonful of pale mustard sour cream on an ordinary plate, with no cabbage or garnish
Rachel Kim

Sheet Pan Kielbasa and Pierogies

Potato-and-cheddar pierogies make kielbasa into a full sheet-pan dinner, but the frozen dumplings need a little measured water and a foil-covered first bake before their surfaces can brown. Once their centers have warmed, uncover the pan and add sausage, green beans and thin onion wedges for the crisping stage, keeping the cold mustard sour cream separate until serving so it doesn't soak into the golden dumpling edges you just worked to create.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 12 frozen potato-and-cheddar pierogies about 16 oz total
  • 10 oz fully cooked kielbasa cut into 1/2-inch rounds
  • 8 oz green beans trimmed
  • 1 small yellow onion cut into thin wedges
  • 2 tbsp neutral oil divided
  • 3 tbsp water
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1/4 cup sour cream for serving
  • 1 tbsp Dijon mustard for serving

Method
 

  1. Heat the oven to 425°F. Brush an 18-by-13-inch rimmed sheet pan with 1 tablespoon oil, arrange frozen pierogies in one layer and drizzle the measured water around them. Cover the pan tightly with foil.
  2. Bake for 15 minutes, then remove the foil carefully to avoid escaping steam. Turn the pierogies and let any small pool of water evaporate for 2 minutes in the oven.
  3. Toss kielbasa, green beans and onion with remaining oil, salt and pepper. Add them around the pierogies in one layer.
  4. Roast uncovered for 15 to 18 minutes, turning once, until the pierogies are tender with hot filling and golden surfaces and the beans are tender; follow any higher minimum internal temperature listed on the pierogi package.
  5. Mix sour cream and Dijon in a small bowl. Serve 3 pierogies per person with one-quarter of the sausage and vegetables and a spoonful of the cold sauce.