Pierogi: The Ultimate Shareable Comfort Food Board
Nov 04, 2025
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Table of Contents
- What are Pierogi? A Quick Background
- What’s On My Pierogi Charcuterie Board
- How to Cook and Prep Pierogies (For the Best Texture)
- How to Serve Pierogies, a Step-by-Step Guide
- How to Garnish: Styling Your Board Like a Pro
- Other Pierogi Toppings, Sauces and Dip Ideas
- Sweet Pierogi and Toppings Ideas
- Vegan Pierogi and Gluten-Free Pierogi Options
- FAQs
- Beverage Pairing Ideas
- Show Me Your Pierogi Boards!
- Pierogi Board with Kielbasa and Toppings Recipe
I’ve always loved pierogies, and this year I wanted to take this nostalgic comfort food and serve it in a more modern, shareable way. Think of it as a mix between a comfort food platter and a holiday grazing board.
I used Polish-style pierogies with lots of complementary toppings and sauces—mostly traditional flavors, but with a few new twists on old favorites.
Why do I love pierogi so much? They are so adaptable. Can you air fry frozen pierogies? Yep! Can you put them on a pizza? Definitely! (Also if you do that, please show me!). The beauty of a pierogi grazing board is that it is equally perfect for a simple and comforting weeknight spread, or a celebratory Christmas treat.
Looking for other comfort food recipes? Try out my Mashed Potato and Toppings Bar, Mac and Cheese Toppings Bar, or my Loaded Baked Potato Board. If you need something to serve with your pierogi board, try this Christmas Tree Pull Apart Bread, my Warm Winter Salad Board, or my Christmas Wreath Appetizer Board.
What are Pierogi? A Quick Background
These Polish dumplings are yummy and pillowy.
Pierogi (pronounced peer-OH-gee) are plural; the singular form is pieróg. Many people spell it ‘pierogie’ or ‘pierogies.’ They’re the ultimate comfort food, traditionally served on Christmas Eve in Poland, called Wigilia, as part of a multi-course meal.
Originally from Eastern Europe, especially Poland, pierogi fillings range from creamy potato and cheese to savory sauerkraut or sweet fruit like blueberry. Kielbasa and pierogies are a classic combination, but how to serve pierogies is up to you: with sauerkraut and mushrooms, your favorite sausage, or with a big bowl of sour cream dipping sauce. They’ve been a symbol of comfort and celebration for generations.
October 8 is National Pierogi Day; you don’t have to twist my arm to celebrate year-round, especially in colder months, with these delicious little half-moon dumplings.
What’s On My Pierogi Charcuterie Board
You’re probably wondering what you serve with pierogi and what toppings go best with pierogies? My Polish-inspired board combines traditional ingredients like kielbasa, onions, and sour cream with modern dips, herbs, and creative garnishes for a delicious (and beautiful!) centerpiece that works for a cozy dinner or a Christmas gathering.
The board I built was for a holiday party, so I used a mix of creamy, crispy, and tangy bites, a beautiful variety to meet the tastes of the group.
Pierogies
- I used Mrs. T’s Pierogies Classic Onion and 4 Cheese Medley (you can find them at Gelson’s, Bristol Farms, Walmart, or ALDI).
- I cooked them from frozen and sautéed them in a little butter until golden (but air fryer or oven-baked works too!).
Toppings
- Sliced kielbasa (classic pairing!)
- Sauerkraut
- Sautéed onions
- Crispy fried onions for texture (store-bought)
- Bacon (chopped into chunky pieces)
- Mushroom sauce
- Cheese sauce
- Dill sauce
- Ranch for dipping
- Sour cream (topped with fresh dill)
The layers of topping flavors create a perfect mix of savory, rich, and fresh bites. I loved watching everyone figure out their favorite flavor combination.
How to Cook and Prep Pierogies (For the Best Texture)
I wasn’t sure how to cook frozen pierogies, so I tested out a few methods. See my notes below. In my house there was a clear winner: sautéed or air fried. Tell me what your favorite is!
| Method | Time and Temperature | Texture | Notes |
| Boiled | 5-7 min | Soft | Traditional preparation |
| Crockpot or Slow Cooker | 2-4 hours on high or 3-5 hours on low | Tender | Best cooked with cabbage, onions, kielbasa, or other items |
| Sautéed | Medium heat, 5 min each side | Crispy | Sauté until the edges are golden brown |
| Air Fryer | 400°F, 8–10 min | Crispy | Spray lightly with oil |
| Oven | 375°F, 15 min | Chewy | Great for big batches |
How to Serve Pierogies, a Step-by-Step Guide
- Lay out sliced kielbasa.
- Add warm sauerkraut to the board.
- Place sautéed onions and crispy fried onions to the board.
- Cook bacon and place it on the board.
- Arrange warm pierogies in neat rows or around the other components.
- Place small bowls for pierogi dipping sauces and toppings. Add color with dill and chives.
How to Garnish: Styling Your Board Like a Pro
When styling your board, it’s the details that matter. I always add a garnish. With this pierogi dinner idea I added small sprigs of dill. It gives the board a finished look. Other garnishes you may like include rosemary sprigs (kinda look like branches) or cranberries (kinda look like ornaments).
But wait! Serve your pierogies slightly warm, if you place them on the board too hot, your garnishes will wilt.
If you’re serving with toast (this definitely calls for rye bread!) slice and serve alongside the board so they don’t get soggy. Don’t forget the herb butter for dipping!
Other Pierogi Toppings, Sauces and Dip Ideas
There are so many ways to mix and match ingredients for a build-your-own pierogi toppings bar. Some suggestions include:
- Melted butter, either plain or garlic herb
- Fresh chopped parsley or chives
- Crispy shallots
- Spicy horseradish
- Polish mustard for a little heat
- Cranberry sauce (or sugared cranberries if you’re going sweet)
- Roasted garlic bulbs
- Pickles
- Rye bread slices (for scooping up extra toppings!)
Sweet Pierogi and Toppings Ideas
Pierogi can go dessert-style too! Try these combos for those with a sweet tooth.
- Sweet cheese pierogi with strawberry sauce
- Apple pierogi with cinnamon sugar and caramel drizzle
- Blueberry pierogi with vanilla yogurt or whipped cream
- Add sweetened breadcrumbs (traditionally made with powdered sugar)
Vegan Pierogi and Gluten-Free Pierogi Options
Hosting for a crowd? Here are some easy ways to make sure everyone can enjoy a full plate of golden pierogi goodness.
- Gluten-free: Try GF pierogi brands like Feel Good Foods or make your own with gluten-free flour.
- Vegan: Use vegan butter, dairy-free sour cream, or plant-based cheese pierogies.
- Low-carb: Swap in sautéed cauliflower “dumplings” or serve deconstructed pierogi fillings in bowls.
I used store-bought frozen pierogies, but if you choose to make them from scratch you’ll have more control over the ingredients and be able to make them to the tastes of your gathering.
FAQs
Pierogi are boiled or fried dumplings, and they are definitely not pasta! Often filled with mashed potato or cheese, they are distinct from ravioli which are Italian pasta pockets.
Yes! Flash-freeze on a baking sheet (spread them out evenly and freeze for 30 minutes until firm). Place them in a freezer bag or airtight container for up to 3 months.
I prepped all of the toppings and sauces first. You can prep any toppings the day before, just reheat or let them come to room temp before serving. The pierogies should be cooked just before serving.
I’ve seen good frozen pierogies at Gelson’s and Albertsons. Walmart, Kroger, and Whole Foods also carry them regularly. I didn’t find any at Costco or Trader Joe’s, but I’ve heard people get them there. Those stores may have them seasonally, so it’s worth asking your local branch. If you live near a Polish deli, they’ll be sure to have some!
My favorite way to reheat pierogies is in a skillet. I add a bit of butter or oil to the pan, and let them heat up for a few minutes on each side.
If you’re in a rush, just pop them in the air fryer. This gives them crisp edges.
I’ve read that some people microwave their pierogies, either from frozen or as leftovers, but I’m not a fan. In my experience, it only makes them soggy, so I say skip it.
If you make more than you can eat, store pierogies in an airtight container for 3-4 days.
Pierogies with scrambled eggs and kielbasa make for a very comforting next-day brunch.
Beverage Pairing Ideas
No pierogi board is complete without the right drink! Whether you’re serving savory kielbasa-and-onion pierogies or sweet fruit-filled dumplings, these pairings bring out all the best flavors.
For Savory Pierogies
Pierogies filled with potato, cheese, mushrooms, or sauerkraut pair beautifully with crisp, refreshing drinks that balance their richness.
- Crisp white wine: Riesling, Pinot Grigio, Sauvignon Blanc
- Light red wine: Pinot Noir, Beaujolais
- Vodka shots (classic Polish pairing)
- Beer: lager, wheat beer, amber ale
- Non-alcoholic: sparkling apple cider, herbal iced tea, cranberry spritz
For Sweet Pierogies
Fruit-filled pierogies deserve drinks that enhance their sweetness without overpowering it.
- Sweet wines: Moscato, Riesling, rosé
- Dessert cocktails: spiced rum hot toddy, vanilla vodka coffee, eggnog
- Non-alcoholic: sparkling water with berries, mint lemonade, mulled apple cider, cinnamon hot chocolate
Show Me Your Pierogi Boards!
Whether it’s for a family celebration or a cozy dinner with friends, this board is all about celebrating comfort and variety. If you make this Polish-inspired pierogi charcuterie board, tag me @ainttooproudtomeg so I can see and share—I’d love to see your pierogi spread!
And, If you liked this recipe, please rate, and review.
Pierogi Board with Kielbasa and Toppings
Ingredients
Pierogi
- pierogi (I like Mrs. T’s Classic Onion and 4 Cheese Medley)
Sides
- kielbasa
- sauerkraut
- sautéed onion
- crispy fried onions (store-bought)
- bacon, cooked and chopped into chunky pieces
Dips
- mushroom sauce
- cheese sauce
- dill sauce
- ranch
- sour cream
Garnish
- fresh dill
Instructions
Prepare the Components
- Cook bacon. Once cooked and cooled, chop into chunky pieces.
- Thinly slice an onion. Sauté in a skillet with oil or butter until tender and soft, approximately 10-15 minutes.
- Heat up kielbasa according to the packaging instructions.
- Warm sauerkraut in a skillet for 5-10 minutes.
- Cook pierogies according to the packaging instructions (see tips for different cooking methods above).
Assemble the Board
- Add sliced kielbasa to the board first.
- Place sautéed onions, warm sauerkraut, and chopped bacon on the board.
- Arrange warm pierogies in neat rows or around the other components.
- Place small bowls of pierogi dipping sauces and toppings on the outside of the board.
- Add color with sprigs of dill and chopped chives sprinkled around the board.
