How to cook pierogi
Our pierogi are already cooked, so you are just warming them through. Four ways, all quick.
Boil
The soft, classic way. Lovely with ruskie and spinach and feta.
- Bring a big pan of salted water to the boil.
- Add the pierogi a few at a time and stir gently once.
- When they float, give them another minute, about 3 minutes in all.
- Lift out with a slotted spoon and toss in melted butter.
Pan fry
Golden and a little crisp. Our favourite for meat and sauerkraut.
- Melt a good knob of butter in a frying pan over a medium heat.
- Add the pierogi in one layer, not touching.
- Fry about 4 minutes a side until golden.
- Add sliced onion to the pan for the last few minutes.
Oven
Hands-off, great for a crowd or a party tray.
- Heat the oven to 200°C (180°C fan).
- Brush the pierogi with a little oil or melted butter and spread them on a tray.
- Bake for about 12 minutes, turning halfway.
- Rest for a minute: the filling is hot.
Air fryer
Crisp edges, no pan to wash.
- Heat the air fryer to 190°C.
- Brush the pierogi with a little oil and lay them in one layer.
- Cook for about 8 minutes, shaking the basket halfway.
- Rest for a minute: the filling is hot.
Serve them with
A spoon of sour cream, crispy fried onions, a little fresh dill or chives. For meat pierogi, try skwarki: tiny cubes of bacon fried until crunchy.
Can I freeze them?
Yes. Freeze them on the day they arrive, spread out on a tray so they don't stick, then bag them up. Cook from frozen: boil for 5 to 6 minutes, or fry gently with a lid on for the first few minutes.
How long do they keep in the fridge?
Until the use-by date on the pack. Keep them in the fridge as soon as they arrive.
How many per person?
A 500 g pack of 8 to 10 is a good meal for one hungry person, or a starter for two or three.