Pierogi Recipe (VIDEO) (2024)

FAQs

Pierogi Recipe (VIDEO)? ›

However, it's not a must—you can also cook frozen pierogies right in the skillet without boiling them—and they will turn out delicious. But, if you're a stickler for tradition, bring a pot of salted water to a boil, drop the pierogies in and wait for them to float. It takes around 3 minutes.

However, it's not a must—you can also cook frozen pierogies right in the skillet without boiling them—and they will turn out delicious. But, if you're a stickler for tradition, bring a pot of salted water to a boil, drop the pierogies in and wait for them to float. It takes around 3 minutes.

Also called perogi or perogy, Polish pierogi (pronounced pih-ROH-ghee) or homemade pierogies are small half-moon dumplings. They're also chock-full of fabulous fillings. Interestingly, the word pierogi is actually plural. But the singular form pieróg is hardly ever used.

Monika starts with boiling water and a specialty flour called Maka Puszysta, a very fine flour made just for pierogi dough. If you don't have a Polish grocery nearby, Monika suggests using extra fine flour (like Italian "00" flour used for pasta-making) as a substitute, as long as there are no additives.

The perogy has roots in Poland, Russia, Lithuania, Slovakia and Ukraine, with slight differences between each country on the names and fillings. Ukrainian perogies, known as varenyky, can be stuffed with sweet or savoury fillings.

Boiling pierogies gives them a soft and tender texture without adding any extra calories, as does heating pierogies in the microwave. Bring 2 quarts of water to a boil, then place about 12 pierogies in the boiling water for 5 to 7 minutes. Once they float, they're done.

Microwave. In microwave-safe bowl, cover frozen pierogies completely with water and loosely cover bowl with plastic wrap. Full Size & Mini: Microwave on HIGH 7 minutes. Drain and serve.

pierogi, one or more dumplings of Polish origin, made of unleavened dough filled with meat, vegetables, or fruit and boiled or fried or both. In Polish pierogi is the plural form of pieróg (“dumpling”), but in English the word pierogi is usually treated as either singular or plural.

The word 'varenyky' comes from the Ukrainian word 'varyty´ or 'to boil' because this product is cooked in boiling water. This comfort food is spelled many different ways: pyrohy, pyrogy, pyrogie, pierogi, perogi and others.

Ruskie pierogi are probably the most popular kind of pierogi in North America and Poland. The other popular pierogi in Poland are filled with ground meat, mushrooms and cabbage, or for dessert an assortment of fruits (berries, with strawberries or blueberries the most common).

How should I season my pierogies? ›

Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning. Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish! Serve with a dollop of sour cream.

Make sure you let the dough rest before rolling it out since that should help relax the gluten and make it more pliable. If your dough is still tough, it might need a little more water.

Cold dough is harder to roll and is tighter. Finally, you may not roll it out enough. Don't roll to the size you want. Roll it larger than the size you want and let it shrink back to the size you really wanted.

Melt a tablespoon of butter in a pan on medium heat, then fry up as many pierogies as you want. (Six per person is plenty.) Flip them every few minutes until they're browned on all sides. Serve with scallions and a dollop of sour cream.

In Russian Mennonite cuisine the pierogi is more commonly called vereniki and almost always is stuffed with cottage cheese and served with a thick white cream gravy called schmaunt fat. Russian Mennonites will also stuff the vereniki with fruit such as Saskatoon berries or blueberries.

For a 16 oz (450 g) package of around 12 frozen pierogi, boil at least 2 US qt (1.9 l) of water in a large pot. Add the frozen pierogi and boil them until they all float, and then for 1-2 minutes more—typically 5-7 minutes total. Either drain the pot or scoop out the cooked pierogi with a slotted spoon and serve.

Bake. Brush melted butter or oil on both sides of frozen pierogies and place in a 400° preheated oven on a baking sheet for 20 minutes, flipping once.

To cook the pierogies, bring a large pot of salted water to a boil. Drop the pierogies into the boiling water. (Do this in two batches – about 12 at a time in a large stockpot.) When they come to the surface and float (about 2 to 3 minutes), give them just 30 seconds longer and then remove them with a slotted spoon.