Warm the oil in a large nonstick skillet over medium-high heat.
Add the pierogies and brown on the first side for 3 to 4 minutes, then flip, reduce the heat to low and add the butter, sage leaves, and a big pinch of salt. Let them bubble away in a butter bath while you make the gremolata.
In a small bowl, combine the pom seeds, parsley, zest from the lemon, juice from half of the lemon, and a big pinch of salt.
Plate the pierogies on individual plates or a big platter and top with gremolata. Dig in immediately!
