Pierogi (or "pierogi") are ravioli stuffed with a sweet or salty filling typical of Eastern Europe, where they are served as a main course or side dish. Frozen pierogi are quick and easy to prepare. If they're pre-cooked (like most pierogi), you can finish cooking them in boiling water, in a pan, in the oven, or whatever you like. If, on the other hand, they have been frozen raw, you will get the best result by cooking them in boiling water, as if they were traditional ravioli. If you wish, once cooked you can sauté them in a pan with a sauce of your choice.
Ingrediants
Pierogi Stir-fried with Mushrooms and Onions
- 12 precooked frozen pierogi (about 450 g)
- 4 tablespoons of butter
- 180 g of onion
- 180 g of mushrooms
Steps
Method 1 of 3: Heat the Precooked Pierogi
Step 1. The quickest choice is to use the microwave
Place the pierogi in a large microwave-safe container. Add enough water to cover them and heat them on maximum power for 5 minutes. When the time runs out, remove a ravioli from the water and make sure it is warm and soft. If so, drain the pierogi and serve them.
- Typically, 5 minutes is adequate time to heat a 12-pack of pierogi with a total weight of approximately 450g.
- Do not cover the container you put the pierogi in while you heat them in the microwave.
Step 2. Use the stove if you prefer to heat the pierogi in the traditional way
For a pack of 12 pre-cooked ravioli weighing about 450 g, boil 2 liters of water in a large pot. When the water boils, add the ravioli and wait for them to come to the surface. At that point, let them cook for another couple of minutes. This way the total cooking time should be around 5-7 minutes. Once ready, drain them using a colander or skimmer and serve them as you like.
- Remember that these pierogi have already been cooked, so you just need to make sure they are hot enough.
- If you intend to stir-fry the pierogi after heating them, you can remove them from the boiling water as soon as they come to the surface. Dab them with kitchen paper to remove excess moisture before transferring them to the pan.
Step 3. Stir-fry the frozen pierogi or after heating them in boiling water
Heat 60ml of oil or butter (or a combination of both) in a large skillet over medium heat. Arrange the pierogi in the pan and cook until hot, soft and lightly browned. Turn them often as they warm up.
- Consider that it will take about 8-10 minutes to heat a pack of 12 pierogi (weighing about 450 g) in a pan if they are still frozen.
- If you thawed the pierogi in boiling water, just leave them in the pan for 2-3 minutes to brown them evenly.
Step 4. Heat the pierogi in the oven if you want them crunchy
Turn on the oven at 200 ° C and wait for it to be hot. Meanwhile, arrange the pierogi in a lightly oiled baking dish. Considering a pack of 12 frozen pierogis weighing about 450 g, you will have to leave them in the oven for 18-20 minutes, taking care to turn them halfway through cooking. For best results, they should be evenly hot, slightly golden and crunchy.
If you want the pierogi to be golden brown, spray them with oil spray after placing them in the pan or brush them with melted butter
Step 5. Fry the pierogi to make them super crunchy
Choose a pan or pot suitable for frying and heat the oil. Fill it with about 5-7 cm of seed oil, for example peanut. When the oil has reached 175 ° C, add the frozen pierogi one at a time using a skimmer. Let them fry for at least 4 minutes (until they all rise to the surface), then drain and place them on a paper towel-lined plate.
- Use a cooking thermometer to measure the temperature of the oil.
- Make sure there is enough oil to completely submerge the pierogis. If the skillet or pot you used isn't large enough to accommodate an entire package of pierogi, cook them in two or more rounds.
- Do not drop the pierogi into the oil from above to prevent it from splashing.
Method 2 of 3: Cook Raw Pierogi
Step 1. Boil 2 liters (or more) of salted water
Pour the water into a large pot and heat it on the stove over high heat. When it boils, add a generous pinch of salt.
Use 2 liters of water for every 8-12 pierogi (350-450 g)
Step 2. Add the frozen pierogi, stir and adjust the heat
When the water has reached full boiling, cook the frozen pierogi, trying not to splash it. They will drop to the bottom of the pot, so stir to prevent them from sticking together. Adjust the heat so the water continues to boil gently.
Leave the pot uncovered while you cook the pierogi
Step 3. Cook the pierogi until they come to the surface of the water
This will probably take about 5 minutes. If you intend to stir-fry them, you can remove them from the water as soon as they rise to the surface.
If you only intend to boil them (without stir-frying them), let them cook for an additional 2-3 minutes after they have risen to the surface. When the time runs out, drain them using a colander or skimmer, then transfer them to a bowl and season with the oil or butter. Serve them hot
Step 4. Blot the pierogi with paper towels if you intend to stir-fry them
After cooking them in boiling water until they have risen to the surface (for about 5 minutes), drain them using a slotted spoon and place them on a plate lined with absorbent paper. Gently dab them with another sheet of paper to absorb any excess water.
If you don't remove the excess water, the oil will splash when you put the pierogis in the pan
Step 5. Heat 60g of butter (or 60ml of oil or a combination of both) in a large skillet
Place the pan on the stove and add the butter, oil, or a combination of the two toppings. Let them heat over medium heat for 2-3 minutes.
This amount of seasoning is enough for a 450g package of pierogi (about 12 ravioli)
Step 6. Skip the pierogis for 3-4 minutes, then flip them
Place them one at a time in the hot pan. Spacers so that they do not touch each other; if there is not enough space, cook them a little at a time. After 3 minutes, check the underside of the ravioli; if it is not golden yet, let it cook for an additional minute.
Step 7. Flip the pierogies and finish cooking
When they are golden brown on the underside, turn them using a spatula and cook for another 3-4 minutes. When the other side is also golden brown, remove the pierogi from the pan and serve them.
Method 3 of 3: Recipe: Stir-fried Pierogi with Mushrooms and Onions
Step 1. Melt 60 g of butter in a large skillet
Put the pan on the stove and let the butter melt over medium heat, it will only take a couple of minutes.
If you wish, you can use 30g of butter and 30ml of extra virgin olive oil
Step 2. Add 12 pre-cooked frozen pierogi
Place them one at a time in the pan gently, so as not to splash the butter.
- On average, a pack of frozen pierogi contains 12 ravioli with a total weight of 450g.
- If the pierogi are raw, you will first need to cook them in boiling water: on the stove (until they rise to the surface) or in the microwave (for 5 minutes). After that, you'll need to blot them with paper towels to remove excess moisture.
Step 3. Slice the onion, mushrooms and put them in the pan
Cut 180 g of onion and 180 g of mushrooms into thin slices, distribute them on the pierogi and then push them between one ravioli and the other using a spatula.
If you don't like mushrooms, you can exclude them from the recipe and double the amount of onion
Step 4. Cover the pan for 2 minutes, then flip the pierogis
Cover the pan and let the ravioli, onion and mushrooms cook for a couple of minutes over medium heat. After the indicated time has elapsed, uncover the pan, flip the pierogi over with the spatula and gently mix the onion and mushrooms.
At this point, the underside of the pierogi should be slightly golden
Step 5. Let the pierogi cook for 2 minutes in the covered pan
Put the lid back on the pan and let the ingredients cook for a couple more minutes, then uncover the pan, flip the pierogi again and briefly mix the onion and mushrooms.
Step 6. Put the lid back on the pan and check the ravioli every minute
Every 60 seconds, uncover the pan, flip the pierogis, and mix the seasoning. Repeat until all the ingredients have reached the desired degree of browning. It will probably take around 14-16 minutes for the pierogi to be hot and perfectly golden.
- If after 12 minutes or less the pierogi are already browned to the right point, reduce the heat and let them cook until at least 14 minutes have passed since you put them in the pan. Mash one of the ravioli gently to make sure it is soft and warm in the center as well.
- When they have reached the desired degree of browning, the pierogi are ready to be served and eaten.
