Potato Pierogi with Kielbasa has quickly become one of those dishes I look forward to every year at the EPCOT International Food & Wine Festival. Served at the Festival Favorites booth for two years in a row, this comforting combination of tender potato pierogi, smoky kielbasa, caramelized onions, and creamy sour cream has earned its place as a Food & Wine Festival staple. It’s hearty, savory, and exactly the kind of dish that makes you want to recreate this EPCOT Potato Pierogi recipe at home.
Cooking Tips
For the best texture, boil the pierogi first and then pan-fry them rather than cooking them entirely in the skillet. This keeps the filling tender while giving the outside that buttery, crisp finish. Let the kielbasa get nicely browned before removing it from the pan. The browned bits left behind add a lot of flavor to the onions and pierogi.
For a more EPCOT festival-style presentation, serve 2–3 pierogi with several slices of kielbasa in a small bowl, spoon the onions over the top, and finish with a generous dollop of sour cream and chives.
EPCOT Potato Pierogi Recipe Ingredients
- Frozen potato and cheddar pierogi
- Kielbasa
- Yellow onion
- Butter
- Olive oil
- Garlic powder
- Pepper
- Salt
- Sour cream
- Green onions
This EPCOT Potato Pierogi recipe is one of my favorite Disney Parks recipes. It is perfect for a quick lunch or dinner. If you want to make another EPCOT Festival-inspired Disney Parks recipe at home, try my EPCOT Festival Of The Arts Baked Brie Recipe. I hope you enjoy my favorite Disney Parks recipes!
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
EPCOT Potato Pierogi Recipe
Description
This EPCOT-inspired Potato Pierogi with Kielbasa recipe recreates the hearty dish served at the Festival Favorites booth. Tender potato pierogi are paired with smoky kielbasa, sweet caramelized onions, and creamy sour cream for a savory, comforting meal that brings a taste of the Food & Wine Festival home.
Ingredients
Instructions
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Cook the pierogi. Bring a large pot of salted water to a gentle boil. Add the frozen pierogi and cook according to package directions, usually about 4–5 minutes, until they float. Drain well.
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Brown the kielbasa. Heat the olive oil in a large skillet over medium-high heat. Add the sliced kielbasa and cook for 4–5 minutes, turning occasionally, until browned on both sides. Transfer to a plate.
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Caramelize the onions. Reduce the heat to medium and add 1 tablespoon butter to the skillet. Add the onions and cook for 8–10 minutes, stirring occasionally, until soft and golden.
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Crisp the pierogi. Push the onions toward the edges of the skillet. Add the remaining tablespoon of butter and the cooked pierogi. Cook for about 2–3 minutes per side until lightly browned and crisp.
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Combine. Return the kielbasa to the skillet. Sprinkle with garlic powder and black pepper and gently toss everything together. Cook for another 1–2 minutes until heated through.
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Serve. Divide among plates and top with sour cream and chopped chives. For an extra-rich version, sprinkle shredded cheddar over the hot pierogi and let it melt before adding the sour cream.
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Serve warm ♨ and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 468kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 12g60%
- Cholesterol 70mg24%
- Sodium 997mg42%
- Potassium 239mg7%
- Total Carbohydrate 36g12%
- Dietary Fiber 2g8%
- Sugars 7g
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
