How to cook

How to Prepare:

Our pierogies can be cooked in three simple methods: boiling, sautéing, and frying. Cooking pierogies can be easy and vary, depending on if you like pierogies soft or crispy.

HOW TO BOIL PIEROGIES


Boiling Pierogies is the most popular method of cooking Pierogies because it adds no additional calories to your meal. It also offers a soft, delicate texture which is the more traditional way of eating pierogies in Poland.
1. Bring a deep pot of salted water (sea salt recommended) to a rolling boil.
2. Depending on the size of your pot, drop 6 to 12 FROZEN pierogies one at a time into the boiling water (should average 8 Pierogies per 2 quarts of water). Make sure there is enough room so that the Pierogies do not touch.
3. Stir gently as you place them into the water so they do not stick to the bottom of the pot.
4. Bring to a gentle boil (do not bring to a rapid boil or pierogies can break)
5. DO NOT COVER POT WITH LID. Stir occasionally.
6. When the Pierogies rise to the surface, cook an extra 1 minute. (This may seem like a long time, but if you are cooking these on low heat with just a gentle simmer, then it takes this long. If you cook pierogies on higher heat, it cooks faster, but the pierogies may break).
7. Remove Pierogies from pot by using a slotted spoon to take them out individually and rest on a plate with olive oil or butter for serving.

HOW TO SAUTÉE PIEROGI


Sautéing is the second favorite method for cooking Pierogies. It is popular because you can add onions, mushrooms, meat or anything what you like to your pan for added flavor. Sautéing pierogies is different from frying in that you add just a little bit of oil to the pan, instead of submerging the pierogies in fat or oil. For the health conscience, we recommend using an oil that can withstand high heat (high smoke point) such as avocado oil.
1. Recommend to boil or steam pierogies first.
2. Let pierogies cool or they will stick to pan.
3. Add onions, mushrooms, garlic, or favorite meat to another sauce pan with favorite oil, sauté till lightly browned.
4. Gently add pierogies to pan and toss together.
5. Can serve immediately or sauté for a few more minutes for a crispy pierogi.



HOW TO STEAM & FRY PIEROGI


1. Put oil in large pan
2. Place FROZEN pierogies on pan and turn up heat to medium hot.
3. Slightly brown on both sides for 1-2 minutes (or until golden brown).
4. Add water (depending on pan size, you want water level to be only 1/4 of the height of pierogi)
5. COVER and steam on each side for 3 minutes.
6. Take lid off and most of the water should be gone. You can continue to fry till desired texture (more if you want them super crispy, less if you want them soft). Or, if too crispy, you can add water for a softer pierogies.
7. Serve and top with favorite topping.