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.

Melt a tablespoon of butter in a pan on medium heat, then fry up as many pierogies as you want. (Six per person is plenty.) Flip them every few minutes until they're browned on all sides. Serve with scallions and a dollop of sour cream.

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.

Frozen pierogies may be partially defrosted before heating. Boil: Place 1 dozen pierogies in a pot of rapidly boiling, salted water (6 quarts for refrigerated pierogies, 8 quarts for frozen pierogies). When they rise to the surface, flat side up, they are done. Drain and serve with sauteed onions or sour cream.

Sauté Preheat frying pan with butter or oil over medium heat. Cook frozen pierogies 7-9 minutes per side until they are Golden Brown.

Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook until they float, 4 to 5 minutes.

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.

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.

Varenyky is the more commonly used term in Ukraine, often eaten with sweet fillings, while pierogi are the national dish of Poland. Different to pelmeni as they are usually vegetarian, varenyky and pierogi can be served fried in butter, usually as an appetiser or a dessert.

How many perogies per person for dinner? ›

How many perogies is a serving? Perogies are rich, satisfying comfort food so you can plan on 2-3 per person when they're an appetizer or side dish. If they're the main course with other sides, figure 3-5 per person. Leftovers are great for breakfast the next day and will keep in the fridge up to a week.

Purpose: The main reason for dusting pierogi with flour is to create a barrier that prevents them from sticking together. This is particularly important because pierogi are often soft and moist, making them prone to sticking.

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.

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.

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.

Boil 4 quarts of water and then add frozen pierogies. Return to boil. Full Size: Continue cooking for an additional 3 minutes. Drain and serve.

As for how to cook your pierogi, boiling is typically your best, most traditional bet. According to The Polonist, fresh or frozen pierogi should be boiled in a pot of salted water. Once they float, give them another few minutes and they're good to go.

Deep-Fried

Heat cooking oil to 260°C (500°F), in an electric deep fryer. Place frozen perogies or pelmeni in a single layer and cook until golden brown on both sides. Remove, place into a closed container and let them sit for 5 minutes. Serve with your choice of toppings.