Pierogi Recipe (VIDEO) (2024)

FAQs

Do you have to boil frozen pierogies before frying? ›

However, it's not a must—you can also cook frozen pierogies right in the skillet without boiling them—and they will turn out delicious. But, if you're a stickler for tradition, bring a pot of salted water to a boil, drop the pierogies in and wait for them to float. It takes around 3 minutes.

Place frozen perogies flat side down on a non-stick baking pan. Spray tops of perogies with cooking oil or brush perogies with light coating of cooking oil. Place in oven at 175 °C (375 °F) for approximately 15 minutes or until golden brown. Serve with non-fat sour cream or other favourite toppings.

Boiling Pierogi is the most popular method of cooking Pierogi because it adds no additional calories to your meal. It also offers a soft, delicate texture which is the more traditional way of eating Polish pierogi.

Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person as a first course; leftovers make a great breakfast.

Perogies taste great when you brown them in butter in a frying pan with some onions. Dollop of sour cream, some kishka on the side.

Sautéed onions and mushrooms: The aromatic duo of sautéed onions and mushrooms seamlessly complements pierogi. The caramelized onions' subtle sweetness, paired with the hearty mushroom taste, creates a harmonious blend. Fresh vegetable salads: Fresh vegetable salads offer a crisp, refreshing juxtaposition.

Comforting and satisfying, Air Fryer Pierogies are a wonderful dish! Air-fried to a delicious golden brown and topped with crispy bacon, melted cheese, and rich sour cream, this recipe is drool-worthy!

To prevent sticking, dust your pierogi with a bit of flour or cornstarch and place them in a single layer or use parchment paper between layers. Ensure they are completely cool before storing.

Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning. Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish! Serve with a dollop of sour cream.

And that's precisely what pierogi are: delicious boiled pastry parcels filled to the brim with all sorts of yummy things: cheese and potato, sauerkraut and mushrooms, meat, spinach, lentils, sweetened farmer's cheese or berries. I too remember my grandma's kitchen, and how she taught me to make pierogi.

What is the difference between perogies and pierogies? ›

Also called perogi or perogy, Polish pierogi (pronounced pih-ROH-ghee) or homemade pierogies are small half-moon dumplings. They're also chock-full of fabulous fillings. Interestingly, the word pierogi is actually plural. But the singular form pieróg is hardly ever used.

Be careful not over-cook or they will come apart. Remove with a slotted spoon and place on a dish towel to remove excess water. Serve with butter, sour cream, whipped cream, white sugar, brown sugar, or fresh fruits.

Pierogies can be high in fat; the fat content depends on how the pierogies are cooked, the size of the pierogi and what they are stuffed with. However, pierogies can also be a healthful addition to your diet.

Frozen: Defrost pierogi overnight and use the above instructions to sear them. If you're boiling or steaming them you don't have to defrost them but boil them for 5 minutes and steam them for 8 minutes. Alternatively you can cook them from frozen but don't start them too hot.

Remember that these frozen pierogi are already fully cooked, so you really just need to heat them through. If you're planning to boil and then saute the pierogi, you can remove them from the boiling water as soon as they all float.

Never put too many perogies is the pan at once they can not cook evenly or properly if they are all piled on one an other they will slowly thaw and end up as a pile of mush. Once you place the perogies in the boiling water cover with a lid immediately and LEAVE THEM alone for a 3-5 mins.

A great recommendation for preparing our pierogies for a crowd is to boil the pierogies, add butter or oil and place them in a slow cooker on low heat.