Making pierogi from scratch isn’t overly difficult, but it can be time consuming.
Luckily, pierogi dumplings freeze very well regardless of the filling. This makes them great “emergency” food – perfect for those moments when you simply don’t feel like cooking.
I’m going to walk you through the steps of cooking pierogi, so that you’re ready to go anytime the craving strikes.
How To Cook Frozen Pierogi?
Before cooking, you’ll need to establish if your dumplings were preboiled or not.
Most packaged pierogi brands (both fresh and frozen) were precooked in advance, therefore any cooking method mentioned below should work well.
If you stumble upon uncooked “fresh-frozen” pierogi (e.g. your babcia made them), it’s best to boil them on the stove first. Of course, you can finish them off any way you want – personally I enjoy them sautéd with onions :)
To sum up, to cook pierogi from frozen:
- Boil them in water on the stove (as per instructions below)
- Serve straight away or continue sautéing, baking or deep-frying for an extra flavour.
The 8 Essential Methods for Cooking Pierogi
Boil in Water.
The most popular way to cook pierogi is to boil them.
- Bring a large pot of lightly salted water to a boil.
- Add pierogi and cook for 5-6 minutes until they start to float to the top.
- Remove with a slotted spoon.
This method will only work well with frozen pierogi. Fresh ones will taste much better when boiled (see above).
- Place them in a large bowl, cover with water. Don’t cover the bowl.
- Microwave on high setting for 5 minutes, carefully remove and check if the dumplings are tender and hot throughout.
- Drain and serve.
Sauté (pan fry).
Sautéing adds crispness to the texture. You’ll need to have them boiled first if they were frozen and/or uncooked. How to sauté pierogi?
- Lightly coat the frying pan with 2 to 3 teaspoons of butter.
- Preheat the pan over medium-high heat until hot.
- Carefully add pierogi reducing the heat to medium.
- Move them around with a spatula, making sure they brown evenly.
Bake in the oven.
- Preheat the oven to 200°C/400°F.
- Brush pierogi lightly with a coat of melted butter.
- Place in the oven for 15-20 minutes – turning them once mid-bake.
- Heat up the oil in a large pot. Once hot (180°C/350°F), carefully drop in a few pierogi at the time.
- Avoid frying too many at once, as they tend to stick to each other. Turn them around for even colour.
- When they’re gold & floating, remove onto a paper towel to get rid of the excess fat.
Grill / Barbeque.
Pierogi can be grilled fresh or frozen, with our without the aluminium foil.
- Preheat the grill to medium heat.
- Brush melted butter on both sides of pierogi, season with salt and pepper.
- Place the dumplings on a layer of aluminium foil, or place on the grill directly.
- Grill for 10-15 minutes, turning frequently, until golden.
Topping and Serving Pierogi
Classic savoury pierogi are best served with a touch of melted butter, finely chopped caramelised onions, chopped and fried kiełbasa / bacon pieces, or sour cream.
Pierogi Cooking FAQ
How to Cook Pierogi in an Air Fryer?
- Place frozen pierogi in the air fryer (5-6 dumplings at the time) and turn on to 380°F.
- Air fry for about 8 minutes until they turn golden and crispy.
- Serve with a topping of your choice.
How to Cook Pierogi in a Crock-Pot / Slow Cooker?
- Line the Crock-Pot’s bottom with a layer of pierogi (fresh or frozen).
- Brush pierogi with some butter to prevent them from sticking together.
- Optionally, you can add a layer of finely chopped caramelised onion, or fried bacon / kiełbasa pieces.
- Continue layering the dumplings until you’re out.
- Put the lid on the Crock-Pot and cook on low for 3-4 hours until the pierogi are cooked throughout.