Pierogi, stuffed dumplings from Eastern Europe, are a delicious side dish or main course for dinner. Frozen pierogi can be cooked quickly and easily – if the food is cooked, then frozen (like most packaged foods), you can boil, saute, bake, or cook it in any way. However, the best way to cook pierogi is to boil them – if you prefer, you can also stir-fry the boiled pierogi.
Ingredients
Pierogi Sauteed Mushrooms and Onions
- 12 pieces of pre-cooked frozen pierogi (about 450 grams)
- 4 tablespoons butter
- 180 grams of chopped onions
- 180 grams of sliced mushrooms
Step
Method 1 of 3: Reheating Frozen Pierogi in Cooked Packages
Step 1. Boil the pierogi in the microwave for the fastest results
Place the frozen pierogi in a large heatproof bowl. Add enough water to cover the pierogi. Microwave for 5 minutes on high, then remove the bowl and check to see if the pierogi are hot and tender. Discard the water, then serve.
- Cooking for 5 minutes is enough to serve 450 grams or about 12 slices of frozen pierogi.
- Do not cover the bowl when it is heated in the microwave.
Step 2. Use the stove to boil the pierogi
Boil 450 grams or 12 pieces of pierogi in 2 liters of water. Add frozen pierogi and boil until they float to the surface. Increase the cooking time by 1-2 minutes – so the total cooking time is about 5-7 minutes. Remove the water from the pan or remove the pierogi with a spoon and serve.
- Remember that frozen pierogi are actually cooked. So you just need to heat it up.
- If you wish to boil and sauté the pierogi, you can remove them from the boiling water once they have floated. Immediately dry the pierogi with paper towels before frying.
Step 3. Saute pierogi, either frozen or after boiling
Heat 59 ml of butter, olive oil, or a combination of both in a skillet over medium heat, Place the pierogi on the skillet and cook until tender, evenly cooked, and golden brown. Turn the pierogi occasionally as it cooks.
- If you're sautéing frozen pierogi right away, you'll usually need about 8-10 minutes to cook about 450 grams or 12 slices of pierogi.
- If you've boiled frozen pierogi, you'll only need 2-3 minutes to cook them until they are golden brown.
Step 4. Bake frozen pierogi for a crispier dish
Preheat the oven to 200 °C, then place 450 grams or 12 pieces of frozen pierogi on a greased baking sheet. Bake pierogi for 18-20 minutes and turn once after half the cooking time has elapsed. Cook until pierogi is evenly cooked and golden brown.
To brown it even more, add oil to the top of the pierogi before baking or spread melted butter
Step 5. Fry the pierogi if you want a crispier result
Use a large skillet or saucepan and add a 5-7.5 cm layer of cooking oil (such as vegetable oil, canola oil, or peanut oil). Heat the oil to 177 °C, then add the pierogi one by one with a spatula. Cook for 4 minutes (until pierogi float), then remove from oil and place on a plate lined with paper towels.
- Use a food thermometer to determine the proper oil temperature.
- Make sure you have enough oil to cover the pierogi. If your skillet or pan isn't large enough to hold the entire pierogi, divide your cooking time into sessions.
- Do not drop the pierogi into the oil as it may splash.
Method 2 of 3: Cooking Freshly Frozen Pierogi (Uncooked)
Step 1. Boil at least 2 liters of brine until it boils
Pour water into a large saucepan and cook on the stove over high heat. Add a pinch of salt to almost boiling water.
Use 2 liters of water to boil 8-10 pieces of pierogi – about 340-450 grams
Step 2. Add frozen pierogi, stir, and adjust the heat of your stove
Once the water boils, carefully place the frozen pierogi into the pot. Pierogi would immediately sink. So, stir the pan so that the food doesn't stick to the bottom. Adjust the heat as soon as possible so the water doesn't get too hot.
Do not cover the pot while boiling the pierogi
Step 3. Boil pierogi until it floats
This usually takes about 5 minutes. If you want to sauté the pierogi after it has boiled, remove the pierogi as soon as 5 minutes have elapsed.
However, if you want to serve it immediately after boiling (boiled without sauteing), cook the pierogi 2-3 minutes longer after it floats. After that, drain the water or remove the pierogi with a spatula and stir together a little butter and olive oil in a bowl. Pierogi is now ready to be served
Step 4. Drain the boiled pierogi with paper towels if you wish to sauté them
Once you've simmered the pierogi in the water until they float (about 5 minutes), remove the food with a spatula and place it on a plate lined with paper towels. Pat the top of the pierogi with another paper towel to remove any excess water.
If you don't remove any excess water from the pierogi, the oil will "bubble" and splatter as you sauté it in the pan
Step 5. Heat cup (60 ml) butter or oil in a large skillet
Place the skillet over medium heat, then add the butter, olive oil, or a combination of both. Heat the wok and oil for 2-3 minutes.
This amount is enough to cook 450 grams of pierogi (about 12 pieces)
Step 6. Saute pierogi for 3-4 minutes, then flip
Put the pierogi one by one into the hot oil. Leave room so the pierogi don't touch each other – if they don't fit, cook them in multiple sessions. Cook for 3 minutes, then check the bottom. If it's not golden brown yet, cook for a few more minutes.
Step 7. Flip the pierogi to complete the cooking process
When the bottom of the pierogi has turned golden brown, flip it over with a spatula and cook for 3-4 minutes. When both sides are golden brown, remove the pierogi from the pan and serve.
Method 3 of 3: Recipe: Pierogi Sauteed Mushrooms and Onions
Step 1. Melt 4 tablespoons (60 grams) of butter in a large skillet
Place the skillet over medium heat. You need about 2-3 minutes to melt the butter.
If you prefer, you can use 2 tablespoons (30 grams) of butter and 30 ml of olive oil
Step 2. Put 12 pieces of cooked pierogi in the pan
Place the frozen pierogi in the pan one at a time so the butter doesn't splatter.
- You usually get 12 pieces of pierogi in one sales package.
- If you are using frozen uncooked pierogi, boil them until they float in hot water or cook for 5 minutes in the microwave. Drain pierogi dry before cooking in the skillet.
Step 3. Add 180 grams of chopped onions and mushrooms to the pan
Simply add the chopped onions and mushrooms to the pan with the pierogi and stir with a spatula.
If you don't want to use mushrooms, use 360 grams of onions
Step 4. Cover the pan for 2 minutes, then flip the pierogi
Place the lid on the skillet and let the pierogi, onions, and mushrooms cook for 2 minutes over medium heat. After that, remove the lid, turn over all the cooked pierogi, then stir in the onions and mushrooms with a spatula.
Pierogi should look a little tanned at this point
Step 5. Continue cooking process for 2 minutes on the pan
Put the lid back on the pan and cook for another 2 minutes. After that, open the lid, turn the pierogi over again, and stir the vegetables over the pan.
Step 6. Cover the pan and check the pierogi every minute
Open the pan, turn the pierogi over and stir in the onions and mushrooms until they are all golden brown. This process generally takes about 14-16 minutes.
- If pierogi has turned brown in 12 minutes or less, reduce heat and cook for 14 minutes. Press the pierogi to make sure the texture is soft and cooked in the middle.
- Once the color turns golden brown, the pierogi is ready to be served and enjoyed!
