In a large, heavy bottomed skillet or sauté pan, melt margarine over low heat. Add onion, and season lightly with salt. Turn heat to medium, and allow onions to cook slowly until very soft, and well browned. While onions are cooking, boil Pierogi according to package instructions. Add chopped Polish sausage to caramelized onions, cooking on medium heat, cook until heated through. Deglaze the pan with water and add spinach. Cook spinach until wilted. Toss in Pierogi, season with a few twists of ground pepper, and enjoy!

Cook Pierogi as per instructions on the pack until they are half cooked. Drain well. Sauté chopped onion in butter until lightly brown. Add Pierogi and diced bacon, toss gently. Top with sour cream and garnish with chives

Cook Pierogi as per instructions on the pack. Place cooked Pierogi into the clay pots, sprinkle with mayonnaise. Beat one fresh egg with 2 Tbsp wheat flour, Pour the mix into the pot with Pierogi, sprinkle grated cheese on top (bacon is optional) Bake in the oven at 180°C until golden brown.

Cook Pierogi as per instructions on the pack. Combine 1 cup of fresh strawberries with 2Tbsp of orange zest, ½ cup rum and ½ cup sugar in a saucepan over medium heat. Simmer stirring frequently until sauce is reduced. Remove from heat and set aside. Serve Pierogi on a plate topped with sauce and a dollop of whipped cream.

Cook Pierogi as per instructions on the pack until they are half cooked. Drain well. Heat oil in a frying pan. Place semi-cooked Pierogi into the frying pan and fry until ready. Serve with fried onion and bacon

Cook Pierogi as per instructions on the pack. In a small saucepan, combine mixed frozen berries with ½ cu sugar and a little water. Bring to boil, lower the heat to medium low, simmer uncovered for 15 mins or until mixture is reduced. Place Pierogi on a serving plate and top with berry compote, add ice-cream