HOW TO (H)EAT YOUR PIEROGI
This is actually one of the most commonly asked questions that I receive from behind the counter, so I wanted to have a place to reference this information as often as needed. Below I've included a few different ways to prepare your fresh pierogi.Â
**My pierogi are best to be enjoyed within 2-3 days of pickup when chilled- but good up to 7 (if they even make it that long!) - these do not contain any preservatives
Pan Fry: *Preferred method and recommended method*: All you need to do- prep your favorite frying pan (mine is cast iron), preheat and toss on some sliced red onion, a pat or 2 of butter, and some cracked black pepper. If you don't like any of that, you can remove as needed. You can replace butter with an oil (most common replacement for the butter is Olive Oil). Cooking is best done at medium-low (more crisp/browned) or low & slow (more pillowy) to ensure even cooking inside. Cook until your desired level of crispness, then simply enjoy! I personally cook them for a total of 20 minutes usually. I prefer to do low & slow for 15 minutes, flipping every once and a while to heat evenly. For the last 5 minutes, I like to "kick the heat up" by turning the gas to a medium-low to give the dough shell a nice, caramelized and crisp texture. Recommended to heat from 135*-165* for best results.
**For larger quantities, I highly recommend using a griddle like in the video above. It also helps you visually determine rows if needing to keep flavors separate.
Bake: Preheat the oven to 350. Saute some onions in butter while you wait to reach temp- put pierogi in oven safe dish. Pour butter/onions over the pierogi. Cover and put in oven for 30 - 45 minutes, depending on the quantity.
Deep Fry: Preheat deep fryer on 375. Place in fryer basket and drop in to oil- leave in for 3-5 minutes, depending on level of darkness/crispness. Raise basket from oil, let the excess oil drip down. Dump on to paper towel lined plate to blot excess oil. Plate and serve with favorite dipping sauce (garlic & dill sour cream for me, please!).
On the Grill: (Foil wrap thin aluminum tray (I use a crisping pizza pan (tray with holes). Add butter/oil per usual, and follow pan fry directions)
Air Fryer: If air frying, I would coat with butter or oil first before heating. I've been advised that 370* for 9 minutes is a great starting point (not my personal recommendation- I have never used an airfryer...).
To ensure best heating practices, heat between 135-165 internal temp
ENJOYING DESSERT PIEROGI: Pan fry with butter (if heating apple pie, I recommend adding some cinnamon to the pan as well!), low & slow. Once heated on the inside and slightly crisp on the outside, remove from pan, and enjoy with your favorite dessert toppings. Ex: caramel, chocolate, whipped cream, etc. **You can also enjoy deep fried or baked for dessert pierogi as well.**
TO FREEZE: If not consuming within 3 days, I recommend freezing them, as there are no preservatives contained in my pierogi.
Place pierogi individually on cookie sheet/rack-no touching, so they don't stick - others may also prefer to layer between parchment or coat in butter or oil first as their method of keeping them from sticking.
Once trayed up, place in freezer, and allow to freeze thoroughly - I recommend up to 24 hours
Once frozen, bag & tag and place back in the freezer. They can be stored up to 3 months if frozen and stored properly.
TO THAW: Place bag or quantity of pierogi in fridge the day before or you can try to partially defrost them as well.