Pierogi Recipe (VIDEO) (2024)

FAQs

Are perogies better boiled or fried? ›

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.

They were boiled for too long, the dough was too thin, it contained too much flour, or was too wet. These are the most common pierogi fails.

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.

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.

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.

Using too much egg

If you stick with a tough, eggy dough, it will cook up hard and have an off taste (via DW News). If you suspect that you may have incorporated too much egg into your dough, you can still fix it. Add a few drops of milk or water at a time until the dough becomes more pliable.

How do I prevent pierogi from sticking together when storing them? 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.

Pierogi Dough

As you bring the dough together with your hands, you'll know if you've added the right amount of liquid to flour if the bowl you're using ends up relatively clean. If it's too sticky, add more flour. If it's too dry, add more water. It's as easy as that.

Place frozen CHEEMO Perogies into boiling water and stir gently with a wooden spoon or spatula to prevent perogies from sticking together or to the bottom of the pot. Boil for 3-5 minutes until they float to the top and are well puffed. Drain in a colander and toss gently in melted butter or margarine.

Can you overcook perogies? ›

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.

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.

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.

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.

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.