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Our pierogi dumplings can be cooked in three simple methods: boiling, sautéing, and frying. Cooking pierogies can be easy and vary, depending on if you like pierogies soft or crispy.  One key to remember is that all of the pierogi cooking directions below are for frozen pierogi (not pre-cooked pierogi found in the refrigerated deli section of the grocery store).   To guarantee fresh quality, our pierogi are made fresh and then flash frozen (found in the freezer section), and the cooking time will be a bit longer than other precooked pierogi cooking directions.  

How To Boil Pierogi

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 pierogi in Poland.

1. Do not thaw pierogi, keep frozen.
2. Bring a deep pot of salted water (sea salt recommended) to a rolling boil.  
3. Depending on the size of your pot, drop 6 to 12 FROZEN pierogi one at a time into the boiling water (should average 8 Pierogi per 2 quarts of water).  Make sure there is enough room so that the Pierogi do not touch.  
4. Stir gently as you place them into the water so they do not stick to the bottom of the pot.
5. Bring to a gentle boil (do not bring to a rapid boil or pierogi can break)
6. DO NOT COVER POT WITH LID. Stir occasionally.
7. When the Pierogi rise to the surface, cook an extra 3-5 minutes.  (This may seem like a long time, but if you are cooking these on low heat with just a gentle simmer, then it takes this long.  If you cook pierogi on higher heat, it cooks faster, but the pierogi may break).
8. Remove Pierogi from pot by using a slotted spoon to take them out individually and rest on a plate with olive oil or butter for serving.  Repeat until all Pierogi are cooked.
9. Can serve with fried onion on top and Greek Yogurt or Sour Cream as a dip. 

Another option is to sauté sliced Polish sausage and onion on the side and pour over the top, gently mixing together for an entire meal!
 

How To Sauté Pierogi

Sautéing is the second favorite method for cooking Pierogi. It is popular because you can add onions, leek, garlic, or meat to your pan for added flavor. Sautéing pierogi is different from frying in that you add just a little bit of oil to the pan, instead of submerging the pierogi in fat or oil. For the health conscience, we recommend using an oil that can withstand high heat (high smoke point) such as avocado oil.

1. Recommend to boil or steam pierogi first, follow directions above to #6.
2. Let pierogi cool or they will stick to pan.
3. Heat a large non-stick frying pan with oil.  Add onions, leek, garlic, or favorite meat to another sauce pan with favorite oil, sauté till lightly browned.  
4. Gently add pierogi to pan and toss together.  Brown on each side. 
5. Can serve immediately or sauté for a few more minutes for a crispy pierogi.

How To Steam & Fry Pierogi

For those who want a quick cooking method, you can cook pierogi similar to cooking pot-stickers or Gyoza.  However, these will always be a bit harder to chew than when boiling pierogi first and then frying.

1. Put oil in large pan
2. Place FROZEN pierogi on a non-stick pan and turn up heat to medium hot. 
3. Slightly brown on both sides for 1-2 minutes (or until golden brown).
4. Add water (depending on pan size, you want water level to be only 1/4 of the height of pierogi)
5. COVER and steam on each side for 3 minutes.  
6. Take lid off and most of the water should be gone.  You can continue to fry till desired texture (more if you want them super crispy, less if you want them soft).   Or, if too crispy, you can add water for a softer pierogi.
7. Serve and top with favorite topping.

How To Fry Pierogi

Old Polish recipes suggest to fry your Pierogi in left-over bacon grease, but if you want the fried taste with less fat, try using a healthier fat to fry with that has a higher smoking point (meaning you can heat it at a high temperature and not burn the oil).  Avocado oil is one of the best since it has a smoke point of 520 degrees F.
 

1. Follow boiled pierogi cooking directions first, allow pierogi to cool on a plate.  
2. Add enough oil to a deep pan or pot to cover the pierogi either half way or completely.
3. Once oil is hot, add pierogi. Keep Pierogi submerged in oil for a few minutes, turning once or twice, till brown.
4. Drain, and serve with your favorite Pierogi topping.
    

We show you how to cook our pierogi at the end of this video: