Saute the pierogies, either when still frozen or after boiling them. Heat about 0.25 c (59 ml) of butter, olive oil, or a combination of the 2 in a large skillet over medium heat. Carefully place the pierogies in the pan and cook them until they are tender, heated through, and very lightly browned.
That's right — as long as your freezer is plugged in and functioning normally, frozen foods will never expire, go bad, or pose any health issues. When thawed, foods that developed freezer burn look desiccated and limp. You can cook them, technically, but they will lack good flavor or texture.
Tastes and ingredients of Polish pierogi
Pierogi are made of a thinly rolled dough with various fillings. Ruskie pierogi comes from the prewar Poland's region called Red Ruthenia (today it is within a territory of Ukraine). A filling is made of cooked potatoes, white cheese and stir-fried onion.At this point, the pierogi can be boiled and served right away or frozen. To freeze, place the sheet pan of pierogi in the freezer and freeze until solid. Transfer the frozen pierogi to a freezer container and freeze for up to three months. Pierogi can be cooked straight from the freezer.
Remember that these frozen pierogies are already fully cooked, so you really just need to heat them through. If you're planning to boil and then saute the pierogies, you can remove them from the boiling water as soon as they all float. Dry them quickly with paper towels before sauteing them.
Place frozen CHEEMO Perogies into boiling water and stir gently with a wooden spoon or spatula to prevent perogies from sticking together or to the bottom of the pot. Boil for 3-5 minutes until they float to the top and are well puffed. Drain in a colander and toss gently in melted butter or margarine.
11 Ways to Serve Perogies for Dinner
- Top with caramelized onion and fresh thyme.
- Top with caramelized onion and cooked, crumbled sausages.
- Top with leftover chilli, sour cream and green onions.
- Add a little extra olive oil to the pan and sauté some shredded kale and garlic with the perogies.
- Toss cooked perogies with fresh onions, mushrooms, and bacon.
DIRECTIONS
- Bring a large pot of water to a boil and add pierogies. Cook 4-5 minutes or until they float the top, drain.
- In a large NON-STICK fry pan, melt the butter with the olive oil.
- Cook over high heat until the onion is soft and browned and pierogies are nicely browned.
- Serve with a dollop of sour cream.
Pierogies are the perfect make-ahead food. They can be made in batches and frozen before cooking, then dropped right into boiling water straight from the freezer.
Basic Pierogi Dough
Pierogi (plural) are dumplings of Polish origin, which can be stuffed with a variety of fillings like minced meat, sauerkraut, and mushrooms or even blueberries and strawberries. This recipe is a simple combination of flour, eggs, water, and salt.Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size. Roll the pierogi dough on a floured board or countertop until ?” thick.
Since not boiled raw pierogi are likely to crack in a freezer, they should be slightly boiled first (this is the so-called blanching). Throw pierogi into a pot with boiling water + some salt + 1 spoonful of oil. Stir and wait until they sail out.
Pierogi dough is a simple mixture of flour, egg, water and just a touch of salt, not unlike homemade fresh pasta. Gradually add hot water to the bowl until your dough is soft and slightly sticky. If the dough appears too wet, add more flour a tablespoon at a time.
Pierogies are usually filled with mashed potatoes. Ravioli are usually filled with cheese (and, often, ground meat).
Also, for those who are interested, here are 7 of our favourite side dishes that we like to serve alongside our perogies:
- Roasted Brussels Sprouts with Grainy Mustard Sauce.
- Shredded Rainbow Salad.
- Green Bean Fries.
- Broccoli Slaw.
- Roasted Carrots with Spiced Aioli.
- Roasted Cauliflower with Toasted Lemony Breadcrumbs.
How To Serve
- Warm them in gently simmering water.
- Serve with sauteed onions or bacon.
- Cover with sour cream.
- Steam and brush with butter.
- Bake with a coating of bread crumbs.
- Grill in butter.
- Deep fat fry.
