Pan-Fried Pierogies Recipe - Food.com (2024)

FAQs

Do you have to boil pierogies before pan 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.

Sprinkles with salt, pepper, garlic powder and smoked paprika. Spoon the caramelized onions from the pan (along with any butter in in the pan) all over the pierogies. Roast for 20 to 30 minutes, flipping the pierogies once in between. Sprinkle with fresh herbs and serve immediately with the chipotle sour cream.

In a large NON-STICK fry pan, melt the butter with the olive oil. 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!

Prepare the Pierogi: In a frying pan, simply add a bit of butter or oil before arranging the pierogi in a single layer, making sure they don't overlap. Pan Fry the Pierogi: In the pan, fry the pierogi for 3-4 minutes on each side until they turn a golden brown and get crispy.

Cook in a stainless steel pan if you want to brown your perogies. The trick to non-stick perogies in the pan, is that the pan must be HOT before adding even the oil/butter. I always boil them first until they float.

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: 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.

Perogies may be baked dry or brushed with cooking oil or margarine. Cooking oil spray is optional. Bake at 232 °C (450 °F) for about 6 minutes on each side.

Traditionally pierogi are served with simple toppings: fried onions, lardons, melted butter, sour cream or pork rinds. These toppings may also be upgraded or replaced with more complicated sauces, as well as fresh herbs like parsley, chives, dill, mint, thyme, rosemary, tarragon or basil.

The secret to delicious homemade pierogies, baked or fried, is in the dough. For the softest, lightest dough (whatever combination of flour, water, eggs, salt or butter the recipe calls for), remember to knead gently. Perogies that are 'over-handled' will tend to be heavy and chewy.

What is the best way to seal pierogies? ›

Seal the pierogi.

Gently but firmly seal the pierogi by pinching and squeezing the edges together with your thumb and pointer finger. Start with one pinch at the top, then move to one “corner” of the pierogi and pinch along the edge back to the top. Repeat on the opposite side to finish sealing the pierogi.

Cover bottom of frying pan with cooking oil, margarine or butter and heat to 190 °C (375 °F) or medium heat. Place frozen perogies into frying pan and fry for approximately 3-4 minutes until golden brown. Then, turn perogies over and brown on other side for 3-4 minutes.

Microwave. In microwave-safe bowl, cover frozen pierogies completely with water and loosely cover bowl with plastic wrap. Full Size & Mini: Microwave on HIGH 7 minutes. Drain and serve.

Boil frozen pierogies for 5-7 minutes until they float.

How To Sauté / Pan-fry Pierogi: Lightly grease the frying pan with neutral oil or ideally – butter. If you plan to top pierogi with some chopped onion, bacon or kiełbasa pieces, now it's a good moment to add them to the pan and fry them for a few minutes.