Many people ask us how to serve pierogi -- for a family dinner, a small dinner party, or for a major event. There are countless pierogi recipes, it all depends if you are serving a pierogi appetizer, a pierogi side dish, or making pierogi your main meal. But, if you had to just pick one pierogi recipe that works for almost any occasion, we decided to pick the following as a simple, no fail pierogi dish.
The key to the following pierogi recipe is to boil the pierogi first then let them cool on a plate with olive oil (so they don't stick together). You can set them aside for later, or keep them in the fridge over night to sauté the next day. If you are bringing pierogi to an event, you can also put the boiled, cooled pierogi in a storage container and warm them up right before you serve the pierogi platter at your final location. If you have no option to reheat the pierogi, we recommend to make this entire dish and serve it warm, even at room temperature, since this pierogi dish still tastes good at room temperature.
Lastly, if you bring our pierogi to a party and want to just keep them warm, no added cooking, you could arrange the pierogi on an oven-safe oiled platter, add onion topping, cover and keep warm in oven on very low heat, such as 150 degrees F. Serve pierogi with sour cream on side. If you can't get access to authentic, organic pierogi, you can always find them on our website: click here to buy pierogi online or find in stores.
How To Serve Pierogi ~ Our Top Pierogi Recipe
2-3 Packages of Polska Foods' Pierogi
Salty boiling water
Olive oil & 2-3 tablespoons butter
1 diced yellow onion
3-4 chopped garlic cloves (optional)
3-4 slices of chopped bacon (optional)
1 chopped jalapeno (optional)
One container sour cream
Chives (for serving)
POLISH Pierogi Recipe DIRECTIONS
1. Do not defrost pierogi. If you are not sure about which flavor to serve, I would serve our Potato & Farmer's Cheese Pierogi since it is loved by all ages and by even the most picky eaters! However, note that the Potato Cheese pierogies can dry out faster than the other pierogi versions if sitting on a hot plate for an extended period of time.
2. Boil a large pot of salty water (the larger the pot the better, we always just use our largest pot available in the kitchen). When at a full boil, carefully place just enough frozen pierogi in the pot (lower them with a spoon and stir). Make sure to not add too many so they do not touch when they float to the top of the pot. Immediately stir so they do not stick to the bottom of the pot and break. Let water come to a gentle boil again, and as soon as it starts to boil, turn water down to a low simmer, stirring occasionally. Cook for 8-10 minutes from time you place pierogi in boiling water.
3. Remove pierogi from pot by using a slotted spoon to take them out individually and rest on a plate with olive oil so they do not stick together. Repeat until all Pierogi are cooked.
4. While pierogi are cooling on a plate (best to cover the plate and they will steam a little), heat a large, non-stick pan and add onions (and chopped bacon and jalapenos if using) with a little butter and olive oil. TIP: If you are using bacon that has quite a bit of fat, you may not need to add the oil. If you use a leaner bacon like turkey bacon, you may need to add the oil and butter. Cook bacon till tender, but not crispy.
5. For chopped onions, sauté till brown on medium heat. Caramelized onions take surprisingly longer than most think. If you are not sure, try one, it should be sweet. If not, cook longer. It is actually best to cook them for a while on medium heat, not on high since you don't want to burn the onions, just really brown them. Also, if you are burning them, you also may need more oil. Turn down heat and add garlic and sage (or favorite herb). Garlic is added last so you don't accidentally burn it. Cook garlic on low till done.
6. At this point, you can stop and store everything in the fridge for later, keeping toppings separate for when you are ready to serve...or keep going if you want them crispy. (EASY TIP: you can serve the pierogi as is, just place the boiled pierogi with olive oil on a platter, top with your onion mixture and serve with sour cream).
7. Add pierogies to the frying pan on medium heat. If dry, you may need to add more oil. You do not want the pierogi to stick to the pan.
If preparing pierogi for the next day:
8. Take boiled pierogi out of the fridge and heat a non-stick pan on medium heat with olive oil and butter. Let the pierogies cook for 2-3 minutes on each side or until desired surface texture is reached.
9. Add topping and reheat together with pierogi.
10. When the pierogies have reached the desired surface texture, remove from heat and stir so topping is on both sides of pierogi.
Pierogi Dish Presentation:
1. Put pierogies on a plate with bacon and onion mixture.
2. Serve pierogies with sour cream on the side (or in a dish in the middle). Top sour cream with chives for added color and presentation. You can also serve hot sauce on the side for the few who like a "spicy" pierogi.