How to serve Pierogies?

Question

I just bought two bags of frozen Mrs T's Pierogies. Ive never had them b4. whats the best way to cook them and serve them? the bag says you can boil them or fry them. i got the potato and cheese kind. a friend had suggest i buy some sausage to cook with it. how would i go about preparing and serving these?

Thanks,
David.

Answer 1

I boil them first, then I sautee them with some butter and cooked onions --mmmmm - so good.

It's "anti'Polish" but I like them with sour cream and salsa too.

Answer 2

How To Serve Pierogies

Answer 3

This Site Might Help You.

RE:
How to serve Pierogies?
I just bought two bags of frozen Mrs T's Pierogies. Ive never had them b4. whats the best way to cook them and serve them? the bag says you can boil them or fry them. i got the potato and cheese kind. a friend had suggest i buy some sausage to cook with it. how would i go about preparing and...

Answer 4

OK! place them in a pan/pot of boiling water and cook until they float to the surface. Do not cook any longer because the pasta will get too soft and the filling will run out. Serve with butter, applesauce or sour cream. Any meat would go well with pierogies but polish sausage os very good.
You can also saute them in butter but I find that they taste better boiled.

Answer 5

2 cups flour, plus extra for rolling dough
1/2 teaspoon salt
1 egg
1 Tablespoon oil
1/2 cup hot water
butter and onions for sauteing
ingredients for filling of your choice (potato & cheese filling recipe below)
PREPARATION:
Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat together the egg and oil, then add all at once to the flour mixture. Add 1/2 cup of very hot water and work until the dough loses most of its stickiness (about 5-7 minutes).
You can use a food processor of dough hook for this, but be careful not to overbeat. Let the dough rest for 30 minutes or refrigerate overnight; the dough can be kept in the refrigerator for up to 2 days.
Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3" or 3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.

Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.

Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy.

Homemade Pierogi Tips:

If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.

If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.

You can fill pierogies with pretty much anything you want, though potato and cheese is the most common (recipe below). Sweet pierogies are often filled with a prune mixture.
Potato, Cheese & Onion Filling: Peel and boil 5 lbs of potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 8oz of grated cheddar cheese, adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.

Answer 6

Try frying them with onions or even cabbage...depends what you like. Basically, pierogies can be good with anything, according to your own personal tastes and those of the people you will be serving.

The frozen ones are amazingly easy to prepare and prepare well. : ) Basically, just throw them in a frying pan over the oven with non-stick cooking spray, and flip until they're golden brown, or however you prefer.

Answer 7

Boil in salted water as directed.

In the last couple minutes of boiling, mlet some butter in a non-stick skillet. Add half a sliced onion, split in half so you have long C-shaped onion pieces. Toss in teh butter w/ a little salt, then add dreained perogies. Saute for about 3-4 min. until you see some ares of them getting golden brown. Remove to serving dish, topped w/ melted butter and softened onions.

Answer 8

I usually boil them, then saute in butter with onions and/or mushrooms, and serve with sour cream. They make a great side in place of potatoes. There are several recipes on their site:

http://www.pierogies.com/retail/recipes.asp

Here are two recipes I like:

Pork Chops ’N’ Pierogies
Serving Size : 2
TASTE OF HOME

8 frozen potato and onion pierogies
2 bone-in pork loin chops (3/4 inch thick)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 tablespoons butter, divided
1 medium sweet onion, sliced and separated into rings
1 medium Golden Delicious apple, cut into 1/4-inch slices
1/4 cup sugar
1/4 cup cider vinegar

Cook pierogies according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm.

In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogies. Add pork chops and pierogies to skillet; stir to coat.
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Pierogie Pasta Salad

2 boxes Mrs. T. Pierogies, Potato Cheddar
1 cup grape tomatoes
1 bottle Zesty Italian Dressing
1 tsp. crushed garlic
1 Tbsp. salad supreme
1 Tbsp. basil
1 cup broccoli florets
1 can black olives
1 Cracker Barrel Bar Cheese, X-Sharp White, cut in pieces

Cook pierogies according to package directions. In a bowl, whisk together Italian dressing, garlic, and salad supreme. Put pierogies, tomatoes, broccoli,olives and cheese in a bowl and toss. Pour dressing over salad, then sprinkle with basil. Serve with Garlic Bread.

http://www.skh.com/recipe_090104.html

Answer 9

If you boil them you will have a pasta-like dish.
If you fry them, they can get a bit crispy on the outside.
It is the cook's choice here..
The traditional way to serve is with fried onions, bacon and a spoonful of sour cream. Not exactly low cal but very tasty!

Answer 10

I Love pierogies!!! My favorite way, is to fry them in oil as directed, and the dip the in sour cream....to add a little spice, I mix a little chalula (or any hot sauce like tobasco) in the sour cream, then dip them in...great finger food /appetizer thingy!

Answer 11

YUM! I prefer them boiled and then fried in butter in a saucepan! I like them with a bit of crunch around the edges. Other people I know like them soft and prefer to only boil them. You can sautee some onions for them. They are considered a side dish so make whatever you want to go along with them. Mrs. Ts are good, but if you ever get to try homemade ones, make sure you do...many different flavors...cottage cheese, hamburger, sauerkraut, prune, chocolate, etc...