Wild Fox Pierogi

From frozen

Cooking instructions

Cook them straight from frozen — no thawing. Thawed pierogi stick together and tear, and they go gummy in the pan.

Our way

10 minutes

Boil, then pan-fry

  1. Bring a large pot of well-salted water to a rolling boil.
  2. Drop the pierogi in frozen. Stir once so they do not stick.
  3. They float after 3–4 minutes. Give them one more minute, then drain.
  4. Melt butter in a skillet over medium heat and brown them 2–3 minutes a side, until the edges crisp.

Add sliced onions to the butter before the pierogi go in. This is the way they are meant to be eaten.

Other ways

Pan-fry only

12 minutes

  1. Melt butter or oil in a skillet over medium heat.
  2. Add the frozen pierogi in a single layer and brown 2 minutes.
  3. Add a splash of water and cover immediately. Steam 6–8 minutes.
  4. Uncover, let the water cook off, and crisp the second side.

Fewer dishes, slightly chewier dough. Good for a weeknight.

Air fryer

12 minutes

  1. Preheat to 375°F.
  2. Spray or brush the frozen pierogi lightly with oil.
  3. Cook 10–12 minutes, shaking the basket halfway.

Crispest exterior of any method. Watch the last two minutes — they go from golden to dark fast.

Oven

20 minutes

  1. Heat the oven to 400°F.
  2. Toss the frozen pierogi in melted butter and spread on a sheet pan.
  3. Bake 20 minutes, flipping once at the halfway mark.

The easiest way to cook a lot at once for a crowd.

Don't

  • Do not thaw first. They stick to each other and split in the water.
  • Do not microwave. The dough turns gummy and the filling overheats.
  • Do not crowd the pan. Steam instead of sear, soggy instead of crisp.

Serve them with

  • Sour cream — the default, and not negotiable in some houses.
  • Caramelized or fried onions.
  • Crisped bacon or sliced kielbasa.
  • Fresh dill or chives.
  • A green salad with something sharp in the dressing, to cut the butter.

Storing them

Keep frozen until you cook them. Cooked pierogi keep a day in the fridge and re-crisp well in a hot buttered pan — but they are best the minute they leave it.

Need more?

6 flavors in the standing lineup, sold by the dozen at markets and by the case to shops.

Find us at a popupWhere to buy