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He is also a historian who holds a PhD from The University of Notre Dame and has taught at universities in and around Pittsburgh, PA. There are 9 references cited in this article, which can be found at the bottom of the page. This article has been viewed 417,451 times. Pierogi, which are eastern European filled dumplings, make a great side dish or even the main course of a weeknight meal.
Boiling frozen pierogies in the microwaves takes about 5 minutes while boiling them on the stovetop takes 5-7. Sauteeing frozen pierogies takes 8-10 minutes, baking takes 18-20 minutes, and deep-frying takes 4 minutes. Then, saute them for 3 minutes. Saute some pre-cooked pierogies with onions and mushrooms for a delicious meal. Boil them in the microwave for the quickest option. Add the frozen pierogi to a large, microwave-safe bowl. Add enough water to cover the pierogi completely.
Microwave the bowl on high power for 5 minutes, then carefully remove the bowl and check that the pierogi are hot and tender. Don’t cover the bowl while microwaving. Use the stove for the classic boiling option. 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.
Remember that these frozen pierogi are already fully cooked, so you really just need to heat them through. If you’re planning to boil and then saute the pierogi, you can remove them from the boiling water as soon as they all float. Dry them quickly with paper towels before sauteing them. Saute the pierogies, either when still frozen or after boiling them. 2 in a large skillet over medium heat. Carefully place the pierogi in the pan and cook them until they are tender, heated through, and very lightly browned.
If you’ve already boiled the frozen pierogi, it will only take 2-3 minutes to lightly brown them. Bake frozen pierogi for a slightly crispier alternative. 12 frozen pierogies on a baking sheet that you’ve lightly greased with cooking spray. Bake the pierogies for 18-20 minutes, turning once halfway through, until the pierogi are heated through and slightly browned. Deep-fry the pierogi if you like them really crispy. Make sure you have enough oil to fully submerge the pierogi. Do not drop the pierogi into the oil, or it may splatter.
Pour the water into a large pot and place it over high heat on the stove. Add a heavy pinch of salt to the water as it comes to a boil. Add the frozen pierogi, stir them, and adjust the heat. Once the water is at a full boil, place the frozen pierogi into the pot, being careful not to splash hot water. They’ll sink right away, so give the pot a good stir so the pierogi don’t stick to the bottom.
Adjust the heat as needed to maintain the water at a very gentle boil. Keep the pot uncovered while boiling the pierogi. Boil the pierogi until they float. This will usually take around 5 minutes total. If you are going to finish cooking the pierogi by sauteing them in a skillet, they’re ready to remove from the water at this point. 2-3 minutes after they float to the surface. They’re ready to serve at this point.
Dry the boiled pierogi with paper towels if you’re going to saute them. Pat the tops of the pierogi with another paper towel to remove any excess water. Place the skillet over medium heat and add butter, olive oil, or a combination of the two. Preheat the pan and oil for 2-3 minutes. Saute the pierogi for 3-4 minutes, then turn them. Carefully add the pierogi one at a time to the heated oil. Space the pierogi out so they don’t touch—if there isn’t room, cook them in batches.