Wild Fox Pierogi

From frozen

Cooking instructions

Our pierogi are boiled once before they're frozen, so they never need a second boil. Thaw them overnight and finish them in a pan — that's the whole method.

Our way

5 minutes, after an overnight thaw

Thaw, then pan-fry

  1. Move what you want to eat from the freezer to the fridge the night before.
  2. Melt a little butter or oil in a skillet over medium heat.
  3. Cook 2 minutes on each side, until golden.

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

Other ways

Straight from frozen

10 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, cover, and steam 4–5 minutes until heated through.
  4. Uncover, let the water cook off, and crisp the second side.

For when you forgot to thaw them. The dough comes out a little chewier.

Air fryer

8 minutes from thawed

  1. Preheat to 375°F.
  2. Brush or spray the thawed pierogi lightly with oil.
  3. Cook 6–8 minutes, shaking the basket halfway.

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

Don't

  • Don't boil them again. They're already boiled once before freezing, so a second round makes them soft and they can split.
  • Don't microwave. The dough turns gummy and the filling overheats.
  • Don't 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 them frozen until the night before you want them. Once thawed, keep them in the fridge and cook them within a day or two. Cooked pierogi 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.

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