South Street Perogies

Years ago I worked as a meter reader in South Philly, and spent a lot of time on South street, even living at 24th and Lombard for a while. The inspiration for this dish comes from the multi national food found down on South street, and uses South Philly steak sandwich style toppings, pancetta for background flavor and texture, along with this central European classic perogies.

Ingredients
12 frozen perogies (1 box)
½ red pepper sliced coarsely chopped
1 large jalapeno cored, and coarsely chopped
½ onion sliced and coarsely chopped
2 handfuls of cherry tomatoes halved
2 tbsp red wine vinegar
3 tbsp sour cream 1-2 tsp chopped chipotles with adobo sauce
2 oz uncured pancetta chopped
1 large shallot chopped
2 tbsp olive oil
Salt and pepper to tast

Dress the tomatoes with the red wine vinegar and set aside.
In a large pan on medium heat, place in the olive oil, and pancetta and allow to cook down about 3-4 minutes, then drop in the shallots, stir, next lay in the onions, and peppers , then the perogies and place the cover on. Check the pan every few minutes and turn or rearrange the perogies for even thaw and browning. Once they start to brown remove the cover and continue to cook until the onions are opaque and the perogies are browned on both sides (I usually mix everything up once the vegetables start to cook down).
While the perogies are cooking combine the sour cream and chipotle in a bowl then spread on the plates in a thin layer (where the perogies will sit).
Once the perogies are done, remove from the pan and position six around each plate in a circular pattern on top of the sour cream mixture, then spoon the vegetables around the top, followed by the cherry tomatoes, then salt and pepper to taste and serve.