Cooking

🥟 Cook ‘Em Like a Pro 🥟

  1. Bring a big pot of salted water to a rolling boil — make sure the water is dancing. 

  2. Before you drop in those beauties, stir the water into a little whirlpool. It keeps the pierogi from sticking to the pot and possibly tearing open and losing all of their yummy filling goodness. 

  3. Toss in the frozen pierogi (yep, straight from the freezer — no thawing needed).

  4. When they float to the top, they’re saying “hey, look at me!” — they need to be admired another 5 to 7 minutes. Make sure to show them some love by lightly stirring.

  5. Scoop them out gently with a slotted spoon (because you're going to be cooking more, right!) and toss them in melted butter making sure every little curve is coated.

  6. (Optional, but let’s be honest — totally worth it) Pan-fry in butter until golden and crispy on both sides and get ready to serve. 

Why do my pierogi open when I cook them?

It's always disappointing when you  strain your pierogi and some of the pierogi may have "opened". I know, it's always a disappointing situation.. There are a couple of reasons why this may happen.

  1. As much as I press and squish to make sure the pierogi are properly sealed, sometimes the seal might not have taken or filling may have come between the seal which may result in an open pierogi. I try my best to make sure it doesn't happen. 
  2. If I overfill the pierogi it may burst when it's cooked. Sorry about that. I was just trying to add as much goodness as possible. 
  3. If the pierogi are boiled too long the dough may open. 
  4. Finally, if the pierogi are simply added to the boiling water without moving them around, they'll stick to the bottom of the pot. The dough may tear open when they're stirred. I've found the whirlpool method really helps with that. 

Cooking Suggestions

  • Traditional Polish method - boiled in butter
  • Boiled in butter and then fried
  • Some people just fry them from frozen - I respect them but have never personally tried it but will one day.
  • On the barb-b-q

Serving Suggestions

  • Naked - magnificently lathered in butter and sour cream. 
  • Add some golden friend onion for that bit of extra flavour.
  • If you're into that sort of thing, add some crispy bacon.
  • Looking for a bit of freshness? Add some green onions or dill.
  • ... or load it up with everything or anything else you enjoy, 

SMACZNEGO! Bon Appetit - Enjoy