Pierogi Recipe with Cabbage and Apples (2024)

FAQs

Should you boil pierogies before frying them? ›

T's Pierogies. If you have the time, boil the frozen pierogies first, to get the pasta perfect for sautéing. 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.

Pierogi is usually served with sour cream and chive sauce. In a sauce pan, add minced garlic and small onion, butter and cook it. Then add lemon juice, chopped chives and flour to make a roux. Once the roux is cooked, add stock or water to thin it and cook the mixure.

Pierogi are an important part of Polish culture and cuisine today.

This culinary habit of serving sweet food as a main meal may seem unusual to some foreigners, yet Polish kids usually love to tuck into pierogi filled with sweet quark cheese, or summer fruits like strawberries, bilberries, apples or sour cherries.

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.

Place frozen CHEEMO Perogies into boiling water and stir gently with a wooden spoon or spatula to prevent perogies from sticking together or to the bottom of the pot. Boil for 3-5 minutes until they float to the top and are well puffed. Drain in a colander and toss gently in melted butter or margarine.

The most common additions to Polish pierogi, other than fried onion, are fried sausage, sour cream, lard and butter. But some people eat pierogi also with soups like broth, mushroom or other, sometimes spicy sauce.

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.

Sour Cream Sauce

Sour cream ('Śmietana' in Polish) is a classic pierogi dip. If you have a high quality, fresh sour cream – that's it, there's no need to add anything else. It's delicious as it is.

For savory pierogi, sour cream, gravy, mustard, and salsa are perfect. Syrups, fruit compotes, chocolate, and caramel sauces are ideal for sweet versions.

What is a Russian pierogi? ›

Pierogi or pierogies are filled dumplings, made by wrapping unleavened dough around a filling, and occasionally flavored with a savory or sweet garnish, finally cooked in boiling water. Pierogi. Pierogi with butter. Type. Dumplings.

Pork recipes are savory meats that always taste good with pierogi. We love serving pierogies with Parmesan pork chops or pork chops with apple chutney. Both of these thing boneless pork chop recipes are easy and inexpensive. Pan-seared pork chops are a fast and easy food that goes with pierogies.

Amish Perogies - traditional real cheese & potato. dumplings served with house-made sweet chili sour. cream.

Bigos stew is the national dish of Poland. It can be made with any kind of meat from pork to rabbit or venison, but should always have spicy Polish sausage.

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.

Par-boil them until they float, about 5 minutes. Then place them back on the baking sheet to let cool. To serve: Cover the bottom of a saute pan with olive oil over medium-high heat. Once the oil is hot, saute the pierogis; they should sizzle once they hit the oil.

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.