Prepare frozen pierogis

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Prepare frozen pierogis
Prepare frozen pierogis
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Pierogi's, or stuffed dough balls from Eastern Europe, are very suitable as a side dish or even as the main course of a weeknight meal. Frozen pierogis are quick and easy to prepare-when precooked and frozen (which is the case with most prepackaged varieties), you can cook, sauté, and bake them, among other things. However, if you have uncooked, frozen pierogi, cooking them on the stove will give you the best results. You can then decide for yourself whether you want to sauté them in the pan afterwards.

Ingredients

Stir-fried pierogi with onions and mushrooms

  • 12 precooked frozen pierogis (about 450 grams)
  • 4 tablespoons butter
  • 180 grams sliced ​​onions
  • 180 grams sliced ​​mushrooms

Steps

Method 1 of 3: Reheat prepackaged, precooked, and frozen pierogis

Step 1. Cook them in the microwave for the fastest option

Place the frozen pierogi in a large microwave-safe bowl. Add enough water to completely cover the pierogi. Heat the bowl with the pierogi in the microwave on full power for five minutes. Carefully remove the bowl from the microwave and see if the pierogi are warm and soft. Drain them and serve them.

  • Reheating for five minutes is usually enough for a pack of 12 frozen pierogis (about 450 grams).
  • Do not cover the bowl in the microwave.

Step 2. Use the stove to cook them the classic way

For a 450 gram package containing 12 frozen pierogi, boil at least two liters of water in a large saucepan. Place the frozen pierogi in the pan and cook until they all float. Then cook them for another one to two minutes. In total, you usually cook them for about five to seven minutes. Drain the pan or remove the pierogi with a slotted spoon and serve.

  • Keep in mind that these frozen pierogis are already fully cooked, so all you need to do is warm them up.
  • If you want to cook and then sauté the pierogi, you can take them straight out of the boiling water when they all float. Dry them quickly with paper towels before sautéing them.

Step 3. Sauté the pierogi

You can sauté frozen pierogi or cook them first. Heat about 60 grams of butter or 60 ml of olive oil, or a combination of the two in a large skillet over medium heat. Carefully place the pierogi in the pan and fry them until they are soft, well heated through and a light brown color. Turn them regularly while baking.

  • When you sauté frozen pierogi, it usually takes eight to ten minutes to prepare a 450 gram package containing about 12 pierogi.
  • If you've already cooked the frozen pierogi, it will only take two to three minutes for the pierogi to turn a light brown color.

Step 4. Bake the frozen pierogi to make them a little crunchier

Preheat the oven to a temperature of 200 °C and place the contents of a 450 gram package with about 12 pierogi's on a baking tray that you have lightly greased with cooking spray. Bake the pierogi for 18-20 minutes until well heated through and light brown in color. Turn them over halfway through baking.

To make the pierogi even browner, spray some baking spray on the top of the pierogi before baking or brush over some melted butter

Step 5. If you like very crunchy pierogi, fry the pierogi

Choose a large, deep skillet or pan and pour a two-inch layer of cooking oil into the pan. You can use oil like vegetable oil, canola oil or peanut oil. Heat the oil to 180°C and then carefully place the frozen pierogis in the oil one at a time with a slotted spoon. Deep-fry the pierogi for at least four minutes until they all float. Then remove them from the oil and place them on a plate with a paper towel on top.

  • Use a kitchen thermometer to measure how hot the oil is.
  • Make sure you have enough oil to completely submerge the pierogi. If the pan is not large enough for a 450 gram package of pierogi, fry them in two or more batches.
  • Do not drop the pierogi into the oil as the oil may splatter.

Method 2 of 3: Prepare fresh, frozen, and uncooked pierogis

Cook Frozen Pierogies Step 6

Step 1. Boil two liters of water with a little salt in it

Pour the water into a large saucepan and heat the water on the stove over high heat. Add a generous pinch of salt when the water is boiling.

Use two liters of water for every eight to ten pierogis (about 350-450 grams)

Step 2. Place the frozen pierogi in the water, stir and turn the heat down

When the water is bubbling, add the frozen pierogis to the pan, being careful not to splash hot water from the pan. The pierogi will sink to the bottom right away, so give the pan a good stir to make sure the pierogi don't stick to the bottom. Turn the heat down to keep the water boiling gently.

Do not put a lid on the pan while cooking the pierogi

Step 3. Cook the pierogi until they float

This usually takes about five minutes. If you want to sauté the pierogi in a frying pan after this, you can remove them from the water now.

However, if you only want to cook the pierogi and not sauté, let them sit in the pan for another two to three minutes after they start to float. Drain the pan or remove the pierogi with a slotted spoon. Put them in a bowl and stir in some butter or olive oil. You can now serve the pierogi

Step 4. Dry the cooked pierogi with paper towels if you want to sauté them

After you have boiled the pierogi in the water for about five minutes and they have started to float, remove them from the pan with a slotted spoon and place them on a plate lined with kitchen paper. Dab the top of the pierogi with a second sheet of paper towels to absorb the excess water.

If you don't dry the pierogi completely, the oil will splatter when you place the pierogi in the skillet before sautéing

Cook Frozen Pierogies Step 10

Step 5. Heat 60 grams of butter or 60 ml of olive oil in a large pan

Place the pan on the stove, then add butter or olive oil or a combination of them and heat over medium heat. Preheat the pan and the oil for two to three minutes.

This amount of oil is enough for 450 grams of pierogi (about 12 pieces)

Step 6. Sauté the pierogi for three to four minutes, then flip

Place the pierogi one at a time in the warm oil. Set the pierogi apart so they don't touch. If there isn't enough room, sauté them in batches. Bake the pierogi for three minutes and then check the bottom. If they are not yet golden brown, fry them for another minute.

Step 7. Flip the pierogi and cook the other side

When you find the bottoms of the pierogi brown enough, flip them over with a spatula and cook for another three to four minutes. When the other side is also nicely browned, remove the pierogi from the pan and serve.

Method 3 of 3: Prepare sautéed onion and mushroom pierogi

Cook Frozen Pierogies Step 13

Step 1. Melt four tablespoons (60 grams) of butter in a large skillet

Heat the butter over medium heat. It will take two to three minutes for the butter to melt.

You can use two tablespoons (30 grams) of butter and 30 ml of olive oil if you prefer

Cook Frozen Pierogies Step 14

Step 2. Place 12 frozen, precooked pierogis in the pan

Carefully place the frozen pierogi in the pan one at a time so that the melted butter does not splatter.

  • A standard 450 gram package contains about 12 frozen pierogis.
  • If using uncooked frozen pierogi, cook them on the stove until they float or microwave for five minutes. Then pat them dry before putting them in the frying pan.

Step 3. Put 180 grams sliced ​​onions and 180 grams sliced ​​mushrooms in the frying pan

Simply toss the onions and mushrooms on top of the pierogi, then push them between the pierogi with a spatula.

If you don't like mushrooms, you can use 360 ​​grams of onions and omit the mushrooms

Step 4. Cover the skillet for two minutes and flip the pierogi

Put the lid on the frying pan and fry the pierogis, onions and mushrooms for two minutes over a medium heat. Then remove the lid from the pan, turn all the pierogi over and stir a little with the spatula through the onions and mushrooms.

You should now see that the pierogi are slightly brown

Cook Frozen Pierogies Step 17

Step 5. Fry the pierogi in the covered skillet for another two minutes

Put the lid back on the skillet and cook for another two minutes. Remove the lid from the pan, invert the pierogi and stir through the vegetables again.

Cook Frozen Pierogies Step 18

Step 6. Cover the skillet and check the pierogi every minute

Continue to remove the lid from the skillet, invert the pierogi and stir into the onions and mushrooms until you find everything browned enough. It will probably take about 14 to 16 minutes for the pierogi to be heated through and nicely browned on the outside.

  • When the pierogi have already browned in 12 minutes or less, turn the heat down and cook the pierogi for a total of at least 14 over medium heat. Push on a pierogi to see if it is soft and warm in the center.
  • When the pierogi are nicely browned, you can serve and eat them.

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