Making a small batch of pierogi from scratch is hardly worth the time required. It’s better to mass-produce them with some help from family and friends, over the course of a few convivial hours. Yes, it’s a big job, but as they say: ‘many hands make light work’. And nothing bonds better than cooking together.
Luckily, pierogi are freezer-friendly. Here’s the guide on how to freeze pierogi, so that they’re delicious every time you defrost them.
Can you freeze pierogi dough?
Yes, you can. If you have some dough left over and you’re out of filling, it’s best to freeze it.
Form the dough into a ball and roll it tightly with a cling film. Label it with the date and place in the freezer.
To defrost, take it out the day before and leave it in the fridge overnight to thaw slowly. If the dough gets too sticky to handle, just sprinkle it with more flour and knead.
If you’re planning on making the dough with an intention to freeze it – it’s not worth it. Making pierogi dough takes literally 10 minutes, it’s better to make it fresh. Also, once dough was frozen once before, it shouldn’t be frozen again.
Can you freeze pierogi filling
Yes, you can freeze most types of the pierogi fillings. Just place it in a container, cover with a lid and stick a label on top (so you remember what’s inside and when did you freeze it).
When you want to use it again, simply allow it to thaw at room temperature.
Note: I wouldn’t recommend freezing fillings predominantly based on ‘twaróg’ farmer’s cheese (e.g. for Sweet Cheese Pierogi or Kuyavian Pierogi). Once defrosted, the texture changes – the mass gets hard, lumpy, sometimes even watery.
But you can reuse a leftover twaróg-based filling in another dish, for example ‘Naleśniki’ (Polish-style crêpes) or ‘Krokiety’ (Polish-style croquettes).
Can you freeze raw pierogi
Yes, you can freeze raw pierogi. But if you blanch them in boiling water first, they’re less likely to crack. Avoid freezing raw pierogi with raw meat, they can be tricky to reheat.
Assemble all pierogi and line them up, ready to go. Fill a decent-sized pan with water, cover with a lid, set on a medium heat. While waiting for the water to boil, prepare some trays: it could be a plastic cutting board, a cookie sheet, or even a piece of cardboard lined with some cling film. Just make sure it’s small enough to fit into your freezer. Grease the tray with some oil.
Once the water is boiling, drop in a few dumplings at the time, for 30 seconds. Remove them carefully with a slotted spoon. Repeat until there’s no pierogi left.
Spread blanched pierogi onto a tray and wait for them to cool completely. Next, place them in a freezer for 2 hours. After that time you can move them into a freezer-friendly bag. Remember to label it with today’s date. They can be stored for up to 3 months.
Once you’re ready to eat pierogi again, drop them into a pot of boiling salted water. Once they start to float, add half a glass of cold water. When the water starts to boil again, remove the dumplings with a slotted spoon.
And that’s it! They’re ready to eat: top them with something nice (butter always works best in my humble opinion).
Do you prefer a crispier texture? Fry, bake or grill them next – there’s more about that in this post on how to cook pierogi.
Can you freeze cooked pierogi?
Yes, you can freeze cooked pierogi, that’s a good way to save leftover dumplings for later.
But if you’re making pierogi with an intention to freeze them – don’t cook them fully, just blanch them for 30 seconds in boiling water. I’ve outlined this process above.
For detailed instructions, please see the recipe card below.