Sheet-Pan Pierogies With Brussels Sprouts and Kimchi

By Hetty Lui McKinnon

Updated September 25, 2024

  • A sheet pan holds roasted pierogies, kimchi and brussels sprouts with a small bowl of dill sour cream.
    Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 2
Total Time
50 minutes
Rating
4(3,750)
Comments
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This sheet-pan dinner is a sure win in under an hour, with your oven doing most of the heavy lifting. Roasting pierogies yields a crisp, golden skin with a soft, pillowy interior but, if you don’t have pierogies, you could use gnocchi in their place. (No pre-cooking required!) Cooking kimchi at high heat may feel like a surprising move, but it becomes sticky and caramelized, imparting lots of flavor and texture to the final dish. Finally, a dill sour cream adds a fresh richness, but feel free to swap out the sour cream and use a good-quality Greek yogurt, crème fraîche or even buttermilk (it will be runnier, so no need to thin with water).

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Ingredients

Yield:4 servings

  • 1 pound brussels sprouts, trimmed and halved

  • 1 ½ cups cabbage kimchi

  • 5 tablespoons extra-virgin olive oil, plus more for drizzling

  • Kosher salt and black pepper

  • 2 (13-ounce) packages fresh or frozen cheese or potato pierogies (no need to thaw)

  • ½ small lemon, for serving

  • Handful of chopped dill, for serving

FOR THE DILL SOUR CREAM

  • ¾ cup sour cream

  • ¼ cup chopped dill

  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon lemon juice

  • ½ teaspoon kosher salt

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

23 grams carbs; 208 milligrams cholesterol; 1079 calories; 34 grams monounsaturated fat; 4 grams polyunsaturated fat; 42 grams saturated fat; 90 grams fat; 7 grams fiber; 1402 milligrams sodium; 48 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Set a rack in the lower third of the oven and heat oven to 400 degrees. Add the brussels sprouts and kimchi to a rimmed sheet pan. (A small amount of kimchi juice is fine and adds lots of flavor.) Drizzle with 2 tablespoons oil and season with salt and black pepper, and toss to combine. Transfer the sheet pan to the oven.

  2. Step 2

    Prepare the dill sour cream: Combine the sour cream, dill, oil, lemon and salt in a small bowl and whisk to combine. If the cream is too thick, add a tablespoon of water. (You are looking for the consistency of heavy cream.)

  3. Step 3

    After 15 minutes, remove the pan from the oven and add the pierogies. Drizzle everything with the remaining 3 tablespoons oil, and, using a spatula, toss everything together. Return to the oven, and roast until the brussels sprouts are tender, and the pierogies are puffed and golden, another 20 to 25 minutes. (Don’t flip the pierogies.)

  4. Step 4

    Drizzle with olive oil, scatter with dill, and serve with dill sour cream and halved lemon.

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Ratings

4 out of 5
3,750 user ratings
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Comments

ilona

It calls for fresh or frozen pierogies. Do u add them to the baking sheet frozen ? Or thaw them first?

Cameron

Great flavor profile! Prepped the brussels (closer to 2 lb) and kimchi early in the day and let them sit together until time to go in the oven. (Btw - please edit Step 1 to say directly to cook them for 15 minutes!) Used frozen pierogies - they needed a few more minutes and next time I'll toss them with oil before adding to the pan to ensure more even coating. Kids and husband commented on how good it smelled cooking and it fed 5 easily.

Peter B

This was a great dish! My local store didn't have kimchi so I substituted sauerkraut with red curry paste and it was delicious!

Mich

This was a quick and easy meal. The Brussels sprouts and kimchi were a delicious combination. The pirogies and dipping sauce were a tasty combination also (I used Greek yogurt instead of sour cream to make it slightly more healthy). The combination of the sprouts, kimchi and pirogies was a bit strange. I used cheddar cheese pirogies which may have been a mistake. As someone suggested I think Asian dumplings may have been better. I will cook this again experimenting with different dumplings or different pirogies. I also used the leftover sauce in my eggs the next morning

Christine

Based on the comments, I knew there’d be a 50% chance of success. I decided to take the risk. And it wasn’t worth it. A mish mash of ingredients. Husband said he could see where it was trying to go but it was so far from the mark. Will not be making this again.

Victoria

Made this as written, except I used frozen Korean potstickers (vegetable). They contain a bit of ginger, which went well with the kimchi. Might bake them less than 20 minutes (after the sprouts have already roasted 15 minutes), however, given the more delicate wrapping. Very tasty.

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