Cooking Frozen Pierogies
I have not made pierogies from scratch since I was little. My grandmother used to make them and she would let me press the edges together. This lens is not about making these delicious potato treats from scratch because today there is no need to start from scratch. Pierogies are a popular dish where I live. Northeast Pennsylvania. The number one commercial maker of these pockets full of yummm is located a couple miles from me. Mrs. T's Pierogies. The product is great and easy to make.
I purchase them from a delivery service that comes to the house every two weeks. Schwann's food service. My delivery man, Alan told me that Schwanns has them made by Mrs. T's. I think these are better than the ones I buy at the grocery store. You can get them in our area in any market in the frozen section. At one time you were only able to get potato's and cheese filled but today there are a lot of different combinations for added flavor. There are a few different ways to prepare them and they can be seasoned with whatever feels right. Not everyone will like them with hot peppers or other added spices. The traditional prep includes a combination of just butter and onions. They are quarter moon dumplings filled with mashed potatoes and cheese. Pierogies originated in central Europe and being part Polish they were a staple in my diet that I love to this day.
- Pierogies: 16
- Onion: 1 small / medium to taste
- Salt: to taste
- Pepper: to taste
- Butter or Margarine: 1/4 stick
- Boil pot of water. Use enough to cover the pierogies (about one quart)
- Add salt to the water
- When water begins to boil turn temperature down to prevent over boil
- Add frozen pierogies to the water and cook for five minutes.
- In fry pan melt butter
- Slice entire onion and sautee in butter
- Move pierogies from water to pan
- Add salt and pepper to taste
- Sautee everything for 2 minutes
- Turn pierogies and sautee for one more minute