Quick & Easy Pierogi

Recorded November 15, 2013. Prepared many times. This recipe was inspired by the dish DrDaddy first tasted at a Bosnian cafe, near Vancouver, BC in the late 1960s.

1 lb package frozen potato-onion pierogi (Mrs. T’s™ are good)
1 cup onion, thinly sliced
1 T sweet paprika
2 T butter
3/4 c sour cream
salt and pepper to taste

Melt the butter in a large skillet over medium heat. Add the onions and cook until soft and lightly colored. Off heat, stir in the sour cream and seasonings. Bring 2 quarts of salted water to a boil in a 3-quart sauce pan. Cautiously add the frozen pierogi. prying them apart if needed. Return to a gentle boil. After 5 minutes, transfer each as they finish cooking with a slotted spoon to the onion-sour cream sauce. When all the pierogi have been added, return the skillet to medium-low heat, turning gently to cover with sauce. Add a little cooking water to lighten the sauce as needed. Warm through gently. These little pies are tender. Serves 4.