Pierogi Poutine is a fun spin on the classic poutine recipe using simple, budget-friendly ingredients. My pierogi poutine recipe starts with both french fries and pierogies and is topped with fried buttery onions, crispy bacon, savory homemade gravy, squeaky cheese curds, tangy sour cream, and fresh sliced green onions.
What is Pierogi Poutine?
Pierogi poutine is a dish made with pierogies, sometimes french fries, gravy, cheese curds, and sour cream. Pierogi poutine is a twist on a Canadian dish called poutine which is made with french fries, gravy, and cheese curds.
I created my pierogi poutine recipe with a base of french fries because that's how I start all of my poutine recipes. To minimize an overload on potatoes (is there such a thing?) I serve only three perogies per portion.
You can change up the ratios for your perogy poutine or even eliminate the french fries completely if you want to. I've seen a few restaurants serve perogy poutine with just perogies. I'm about the loaded french fries life over here.
How do you prepare pierogis?
To prepare pierogis you can boil them or fry them. Storebought packages always have instructions on them. When I'm using homemade perogies I always boil them first and then fry them.
How long do you boil pierogies?
Boiled perogies are done when they float, about 3 minutes.
See the recipe card for exact amounts.
- french fries: use whichever fries you like. I serve a small portion of fries with 3 pierogies but you can definitely add more pierogies or more fries instead.
- pierogies: homemade perogies are definitely the best, but I use store-bought pierogies when I don't have homemade ones on hand. My mom makes the best pierogies but we're both always traveling. Use what you have and what you prefer! I used white cheddar pierogies for these photos.
- for the gravy: this is a simple gravy that starts with a roux so you'll need butter and flour. For the liquid you can use either beef or chicken stock, it's totally up to you.
- the cheese: I use the typical cheese curds for this recipe, they're just really good.
- for the toppings: in my family, we always serve pierogies with buttered onions so I top my perogy poutine with buttered onions. I always top it with bacon and sliced green onions because those are pretty typical perogy toppings also. And you've got to have sour cream.
- Want to use a different cheese? Cheese curds are typical in Canadian Poutine recipes but you can definitely use whatever cheese you prefer instead. Grated mozzarella would be a good substitute because it melts well and has a mild flavor.
- Vegetarian? Uses vegetable stock instead of chicken or beef stock and skip the bacon!
- preheat the oven and bake the fries while you prepare the toppings.
1. Boil the perogies for about 3 minutes or until they float. Let the water drip off of them and then fry them in a skillet with oil for a few minutes per side.
2. Make the gravy by melting the butter and then whisking in the flour. Slowly add the stock until the mixture turns pasty and then smooth. Heat over medium heat for about 5 minutes or until thickened. Season with salt and pepper.
Fry the onions, adding a tablespoon of butter at the end.
Slice and fry the bacon.
To assemble: Plate a serving of fries. Add cheese curds and gravy.
Add the perogies and a bit more gravy.
Top with the onions, bacon, and green onions.
Drizzle sour cream on top and serve.
RECIPE TIP: To make the sour cream easy to drizzle in lines add it to a zip-top bag and snip a small corner off. Use the bag as a piping bag to pipe the sour cream on the fries for a nice presentation. Alternatively, you can serve a small bowl of sour cream on the side for dipping or just dollop some sour cream on top of the fries.
homemade pierogis: I think homemade pierogies have the best soft texture to the dough. Store-bought pierogi dough can be kind of dry sometimes. Make sure you use a pierogi you like and go for a good flavor!
a good gravy: Take care when making the gravy so you get a good result. Make sure to cook the flour well for a minute or two and then add the stock slowly to prevent lumpy gravy. Season well with salt and pepper and you'll have a great-tasting gravy that you can use on anything.
your favorite fries: Use your favorite fries here whether they are store-bought frozen fries or homemade fries. Fries are the base of this recipe.
What to serve with Pierogi Poutine
If you're doing a "takeout at home" date night, go with a smaller portion of fries and pierogies and have it with my Crispy Chicken Burger, Crispy Chicken Wrap, an Oyster Mushroom Po'Boy, or a Chipotle Black Bean Burger.
Pierogi poutine doesn't make good leftovers because french fries don't reheat well and the prepared dish would get soggy in the fridge from the gravy.
However, you can premake the gravy, onions, bacon, and pierogies and store them in the fridge for a few days and then reheat them when you make fresh french fries. You can microwave or reheat the ingredients on the stovetop.
More poutine recipes
Sure you can, a lot of pierogi poutine recipes use just pierogies and no french fries.
Yes, you sure can. Boil or fry frozen perogies. I prefer to always boil my pierogis before frying them, especially with homemade pierogies.
Boil frozen pierogies in rapidly boiling water until they float, about 3-5 minutes.
For the Base
- 1 kg fries
- 12 pierogies
For the gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef stock (or chicken stock, or vegetable stock)
- salt and pepper (to taste)
For the Toppings
- 1 large onion (sliced)
- 1 tablespoon butter
- 8 slices bacon (sliced)
- 4 green onions (sliced)
- ½ cup sour cream
- 1 cup cheese curds
- Bake the fries according to package instructions.
- Cook the pierogies according to the package instructions. You can have them boiled or fried.
For the Gravy
- In a large skillet over medium heat, melt the butter. Add the flour and whisk, cooking the flour for a minute or two until there is no raw flour and the mixture has darkened in color a bit.
- Slowly stream in the stock, whisking constantly to avoid lumps. Simmer gravy for 5 minutes or so until thickened. Season with salt and pepper, tasting as you go.
For the Toppings
- Fry the onions for 5-6 minutes until they brown. Add water to loosen the bits on the bottom of the pan. Cook until it mostly evaporates, about a minute. Add the butter and let it melt. Remove from heat and set aside.
- Fry the bacon until cooked to your preferred doneness.
- Assemble: Plate each portion of fries. Add cheese curds and gravy. Add three pierogies to each plate (or more or less). Pour a bit more gravy on top. Garnish with onions, bacon, and sliced green onions. Drizzle with sour cream or add sour cream in dollops. Serve.
Nutritional information is an estimate. Values vary based on products used.
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