Cheddar and Bacon Perogy Rolls - The Recipe Rebel (2024)

FAQs

Is it better to boil or pan fry perogies? ›

A tried and true method for cooking pierogies is frying. The texture is crunchy on the outside and creamy on the inside.

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.

And that's precisely what pierogi are: delicious boiled pastry parcels filled to the brim with all sorts of yummy things: cheese and potato, sauerkraut and mushrooms, meat, spinach, lentils, sweetened farmer's cheese or berries.

Cover bottom of frying pan with cooking oil, margarine or butter and heat to 190 °C (375 °F) or medium heat. Place frozen perogies into frying pan and fry for approximately 3-4 minutes until golden brown.

Frozen: Defrost pierogi overnight and use the above instructions to sear them. If you're boiling or steaming them you don't have to defrost them but boil them for 5 minutes and steam them for 8 minutes. Alternatively you can cook them from frozen but don't start them too hot.

In a large NON-STICK fry pan, melt the butter with the olive oil. 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!

Cook your pierogi the usual way or plunge them into boiling water for 30 seconds. Then, spread them on a tray and let them cool. Freeze for 2 to 3 hours. Once frozen, transfer them to a freezer bag and store in the freezer.

Every Christmas Eve, Polish peoples look forward to including pierogi as part of their traditional dinner.

What do Polish people eat with perogies? ›

The most popular toppings for pierogi include skwarki (crunchy golden-brown nuggets of fried pork fatback), sauteed onions, and just melted butter for savory pierogi and sweetened cream for sweet pierogi.

Sprinkles with salt, pepper, garlic powder and smoked paprika. Spoon the caramelized onions from the pan (along with any butter in in the pan) all over the pierogies. Roast for 20 to 30 minutes, flipping the pierogies once in between. Sprinkle with fresh herbs and serve immediately with the chipotle sour cream.

This recipe features pierogis, small dumplings inspired from traditional Polish cooking. Simply exquisite, savour them with spinach, red peppers and mushrooms lightly sautéed in butter.

Boiling Pierogi is the most popular method of cooking Pierogi because it adds no additional calories to your meal. It also offers a soft, delicate texture which is the more traditional way of eating Polish pierogi.

Before deep frying perogies, it's best to first boil them until they are cooked through. Once boiled, allow them to cool and pat them dry to remove excess moisture. This step helps ensure a crispy exterior when deep frying.

How To Sauté / Pan-fry Pierogi: Lightly grease the frying pan with neutral oil or ideally – butter. If you plan to top pierogi with some chopped onion, bacon or kiełbasa pieces, now it's a good moment to add them to the pan and fry them for a few minutes.

Prepare the Pierogi: In a frying pan, simply add a bit of butter or oil before arranging the pierogi in a single layer, making sure they don't overlap. Pan Fry the Pierogi: In the pan, fry the pierogi for 3-4 minutes on each side until they turn a golden brown and get crispy.