EASY OVEN-FRIED PIEROGIES

SERVES 4

I love pierogies, any which way. In Pennsylvania, fried pierogies were as common a side dish with a sandwich as french fries. The first time I purchased frozen pierogies, I discovered that the directions included boiling, deep frying or pan frying. That's all very good but, when I want an easy meal, I don't want the mess of deep frying, and pan fried or boiled pierogies just don't go well with a sandwich. So, I devised my own method. The pierogies are slightly crisp but not greasy, and there is no cleanup whatsoever.

INGREDIENTS

1 package (1 pound, 12 pieces per pound) frozen pierogies (I like the potato and cheese filling)

2 tablespoons water

2 tablespoons canola or other cooking oil

Salt and pepper to taste

Preheat oven to 400° F. Line a baking sheet with foil. Place the pierogies in a large bowl. Cover with very hot tap water. Let set 5 minutes or until thawed. Drain well. Place on baking sheet. Drizzle with the 2 tablespoons water and oil. Cover lightly with foil. Bake until slightly golden and crisp, about 20 minutes, being careful not to overcook or the dough will toughen. Remove from oven, sprinkle with salt and pepper to taste, and serve immediately.

Note: Because of the way these are made, they are also good warm or at room temperature.

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