Baked Sheet Pan Pierogi with Kelp Chili Crisp Dip

Baked Sheet Pan Pierogi with Kelp Chili Crisp Dip

Servings: 3

Prep Time: 10 / 30

Cook Time:

Featured Barnacle Products:

Kelp Chili Crisp

A one dish dinner! Dumplings, veggies, and potatoes seasoned with our favorite dipping sauce and baked to perfection. 

 

Ingredients 

  • 1 package thawed (if frozen) Pierogi or other dumplings
  • Kelp Chili Crisp 
  • Brussel sprouts
  • Olive oil 
  • Purple potatoes
  • 1/2 Lemon 
  • 3 Tbsp. vegetable seasoning 

Dipping Sauce

  • 1/2 cup sour cream
  • 2 Tbsp. Kelp Chili Crisp 

Preparations

  1. Preheat oven to 375F.
  2. Spread 2 Tbsp. olive oil over the pan.
  3. Place thawed pierogies on pan. 
  4. Cut potatoes and brussel sprouts in half and place on pan. 
  5. To season, drizzle with Kelp Chili Crisp, remaining olive oil, sprinkle with salt, and squeeze lemon over pan. 
  6. Bake at 375F for 30 minutes, or until golden brown. 
  7. In a small dish, mix together sour cream and Kelp Chili Crisp for dipping sauce. 
  8. Serve, dip, and enjoy!

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