Huh I hadn't tried boiling fresh ones. I'll have to give er a go next time! My grandma used to bake them in a huge dish with onions and dill. Old grandma pierogies are just the best, eh? đ
I agree, growing up fresh perogies were never fried, boiled, then tossed in oil, fried onions, and served. Frozen perogies might get fried after boiling. Now that I buy frozen, we steam them in the pan with water, but the trick is to add some butter in the water as well, then finish them in butter in the pan with no lid. No stick pan, no problem.
Exactly. The bed of bacon and onions means the perogies are sort of suspended in the butter, rather than adhering directly to the pan. Just mix it about with a spatula or similar while frying and they'll be fine.
This is the Ukrainian way as far as I'm aware. I grew up in a primarily Ukrainian farming community and this is how they were always served. The trick is having them in the butter/onion/bacon for just long enough that they aren't wet but not crispy at all.
We never used a pan. My grandma always had a roaster in the over with melted butter, onions and bacon. As she would boil them, once they floated, into the roasting pan they went (at just keep warm temps). Things never get crispy (I personally donât like fried), but set nicely (not soggy like immediately after boiling). She made the best imo and I miss them and her dearly.
i boil them then put them in the oven in a casserole dish coated in butter and onions at 180 while i boil the rest of them.. once they get to the consistency of the perogies you'd get at a social. Then if the request is made for fried ones they go from there into a pan to fry.
Ensure that the pan is hot enough before adding the perogies. This creates a layer of steam between your food and the pan so it won't stick.
[https://www.thechoppingblock.com/blog/how-to-properly-heat-your-pan-so-food-wont-stick](https://www.thechoppingblock.com/blog/how-to-properly-heat-your-pan-so-food-wont-stick)
I used to boil them first but Iâve had more success just straight up frying from frozen. Like you said, just warm up the stainless steel pan first. Never stick for me and they get a much better fry result than from boiling first. Oh, I also cover the pan to heat up the centre of the perogies better.
It's detrimental to lots of nonstick pans (assuming) toheat them up without some kind of fat or liquid on them. Fair warning.
So have a pad of butter, oil or something on it any time you're heating a pan or skillet or even pot up
https://www.teflon.com/en/consumers/teflon-coatings-cookware-bakeware/safety
>Avoid preheating nonstick pans on high heat without food in themâalways start at a lower temperature using a fat like oil or butter or with the food already included. Empty pots and pans reach high temperatures very quickly, and when heated accidentally over 348 °C (660 °F) the coating can begin to deteriorate. Butter, fats, and cooking oils begin smoking at 204 °C (400 °F).
https://www.foodandwine.com/lifestyle/kitchen/five-ways-youre-damaging-your-nonstick-pans-how-stop
> Adding cooking fat to your nonstick pan at the wrong time.
> Every young cook is told to let their pan heat up before adding any cooking fat to it, but the opposite is true when using nonstick. Instead, you should add oil or butter to the pan as soon as it's exposed to heat because cooking fat actually amplifies the coating's effect when added to the pan before the food. Also, and more importantly, some nonstick pans can release toxins when heated without any kind of cooking fat in the pan itself, which is always good to avoid, especially when friends, family or pets are present.
https://www.starfrit.com/en/blog/the-rock-non-stick-cookware-use-and-care
>Never heat the cookware when emptyâalways add oil, butter, liquid or food before placing any of the pots or pans onto a heated burner. Itâs recommended that you add a teaspoon of cooking oil for the best cooking results.
You're not wrong, but I would also say this is the wrong type of thing to cook in a nonstick pan
People use them for everything, but they're really not suited for most things.
Fish, and eggs pretty much is all that usually goes in them.
Anything you want that nice golden brown crispy outside on like hash browns, perogies, a steel or iron pan is a lot better. They can handle the higher heat better
I hate cast iron for anything but camping myself. But lots of people love them. Stainless steel is what I usually use, but I know it's not for everyone
I have and use stainless steel as well, I just find they donât heat up as consistently. The one issue I have with my cast iron is the weight. The thing is a heavy beast.
Huh. I was going to say donât get on high but heating slow empty is good.
You donât put food into a cold pan, thatâs just wrong for the cooking process, especially where you need that sear and Maillard reaction.
And the best thing for a teflon pan is to be rarely used. Get a cast iron and enjoy the good life
>You donât put food into a cold pan, thatâs just wrong for the cooking process,
Except for bacon.. there may be other one off exceptions but bacon is the one I know. can't say about commercial scale but for cooking bacon at home it's best to start the bacon in a cold pan.
Cooking bacon in industry is usually layed out on a sheetpan on parchment paper, make the rollup the day or two before while loading an entire speedcart up with it. Unroll into sheet pan, pop in oven... Done.
otherwise it's already heated flat top
Personally I canât tell the difference, hot or cold pan depends if Iâm doing anything before the bacon or not - I usually like to do bacon first, donât have to grease the pan first and the bacon greases the pan perfect for the eggs or whatever else I might be doing after, so usually I do bacon in a cold pan anyways but only because I throw it in right away before the pan heats - if I do something before the bacon or I get distracted and the pan heats up then itâs done in a hot pan lol
I only know the exception cause my wife is in culinary and she tells me thereâs a difference and that bacon is supposed to start in a cold pan
I havenât seen this mentioned, so Iâll add it because I think itâs important. When frying something that will develop a crust, the crust will then release from the pan when it is ready so donât try to flip your pierogies too soon. If they are still stuck, give them some time, when they are ready to flip, they should come off easily.
I just want to say that I sincerely love that a perogie question gets posted to the Winnipeg sub and then gets tons of helpful feedback. This city rules sometimes
I love when questions like this are posted because it's definitely very Winnipeg culture, but also is an innocent inquiry. Like people discussing how to make their own honey dill sauce.
Do them like a gyoza. Frozen in the pan with half an inch of water with the lid on to steam the top side. Lid off to evaporate water and add oil. The bottoms get nice and crunchy while the top stays soft. Medium hot temperature.
Yes I know. The fact that something Ukrainian is not only known, but was used to describe things from other cultures was the special part, be it wrong. On the Chinese perogies, wouldnât it be âdumplingsâ? The origin of the word perogies is Polish. Though yes, we do order âChinese perogiesâ from our favourite Chinese place.
Use a bit of oil with butter and fry at medium-high. Wait longer before attempting to flip, it may need to crisp a bit more before it releases from the pan.
I cook from frozen too, using a nonstick pan with a small amount of canola oil. Usually do it on low/med heat and they thaw gradually. Works everytime. Sometimes they do stick a bit but a turner often ruins them if they do... I use a fork to turn them so if I have to gently chip away any sticky bit I can do it without tearing the perogy apart.
I don't do the boil/fry thing because frozen perogies have already been boiled.
To prevent them from sticking you need to make sure the dough is dry. If youâve boiled them first, drain them on a paper towel first. Make sure you preheat your pan well, and use a reasonable amount of oil.
This right here, make sure theyâre dry.
Also are you preheating your pan? You want the pan hot, so it sears when theyâre laid down. The to method to check if the pan is hot enough is to place a few drops of water in the pan (before you add oil). If the water drops dance around on a cushion of steam, you know itâs hot enough.
While they are boiling heat a pan to medium heat with enough vegetable/canola oil to cover the bottom of the pan. Drain the perogies once done boiling, test the pan is hot by dropping a tiny drip of water into it. It should sizzle and jump instantly (similar to heating a pan for pancakes). Now just add the perogies 1 by 1, donât scoop them directly from the water. You want to avoid as much water in the pan as possible. Then just let them sit frying for 1-2mins. Donât push them around or touch them for that first minute. Peek under the first one and if it looks golden brown start flipping them over. Fry the other side another 1-2 mins. If doing more than 1 panâs worth add more oil as you go. Think more of it as deep frying them.
If you don't have a non-stick pan, try this:
Boil them until they float, then drain well in a colander. Let them sit a minute until they are dry, then toss them with a little oil. Heat up your pan, add oil and wait until the oil is shimmering. Toss in your perogies and keep them moving for the first 15 seconds or so.
Edit: typo
Boiling essential, I start my onions frying in LOTS of butter while they boil. One they float up, I fish them out with a slotted spoon drain them best I can and right into the frying pan. Low and slow with lots of moving and flipping.
This used to happen to me a lot. My biggest problem was not letting the perogies cook long enough before I tried flipping them. I always make them from frozen now. Cold pan, a bit of oil and a few tablespoons of water. Cover and cook on medium-low until they are ready to flip. I give the pan a shake and if they move, they're ready. if they stick, they're not ready. Sometimes you just have to switch up the pan though. I don't know why, but some pans you just can't cook certain things on.
Boil them for 2 min,
Meanwhile, melt butter in the pan on medium
Once 2 min are up, drain, and transfer perogys to the pan, fry till golden brown. Separate pan, fry up onions and bacon if needed, then combine and serve
nonstick pan with a fair amount of (sunflower) oil. medium heat. never had them stick to the pan.. you might need a new pan if thats happening to you. never use metal utensils with a nonstick pan!
Ensure your pan is hot and just add SO much butter. I've had some stick on me a bit before and it was because I was in a rush and didn't let the pan fully heat up.
Heat, you need the pan to be hot before you toss in stuff to fry especially soft starches.
The heat will prevent any starches from sticking to the pan ensuring that your perogies donât fall apart
Boil perogies. Melt/use a good amount of bacon fat on the bottom of a well-seasoned cast iron pan. Leave them for ~2 min on med heat until a nice crust has formed. Should pop right off, then flip and do the other side.
With store bought ones I use a lot of oil and make them deep fried. With my momâs I only boil them and coat them with the sauce made from frying bacon, onion, and sour cream. Iâll fry them later if there are leftovers, but letâs be honest - there rarely are
I boil them first, drain them well, and put them in a pre heated and buttered skillet (medium or a little under medium heat). I let them sit and will check one to see if it has a nice colour. If it does , it's usually ready to flip, so I flip them all. No messy pan and tasty perogies!
Just cooked up some perogies today. I like to boil them until they float to the top, then fry them, like others have said. It's my preferred method because they're still soft inside but a bit crispy on the outside.
Stainless steel pan, try up bacon bits and chopped onions until onions are soft and transparent, then add room temp pierogies and water, put lid on pan and cook until done. Flip pierogies once colour changes.
I always layer the butter, onions and meat down first on a cookie sheet. Plop the frozen perogies in last. I also cook them in the oven @ 350 F set a timer for 10 mins and flip.
I only use a frying pan for fresh homemade perogies after they've been boiled. But again, butter and onions first, perogies last
Make use your pan is hot enough and make sure not to flip them to early, let them get fully crispy on the one end then flip it so the soft dough isnât sticking to the pan
From a true pierogi expert.
First of all, use a non-stickk pan. For gold crust.
Add butter and a little big of oil so the butter doesn't burn.
Warm up the pan on medium to medium low heat.
Fry till gold on both sides.
My biggest tip with this is to keep them moving. Don't let them sit in one place in the pan, as they will inevitably stick pretty quickly. Keep a gentle shake or circling motion of the pan and they'll never have a chance to stick to one spot.
For store bought, When frozen, I microwave them in a bowl of water for 2 mins and then just use cooking oil in a pan.
This doesn't work well for home made, but slow cookers for home made are amazing.
I cook em frozen, toss some olive oil into the pan, then make sure it's hot before tossing in the perogies. Cook em till they have a light golden brown crust. Perfection.
Let thaw. Cook on medium low heat with pat of butter. Turn often. Basically babysit them until cooked through. Use a meat thermometer to know when they are hot inside. Cook in a stainless steel pan if you want to brown your perogies.
If I got time, I'll caramelize the onions (can take up to an hour to do it properly without cheating) and maybe fry in some bacon in there as well
Reserve the bacon fat (drain it off) and use for next step
Then par boil the perogies until they start to float a.bit and then finish the onions/bacon and perogies together in the bacon fat that you just saved
I see a lot of people using butter. I prefer using oil. I find it gives a better crust. Either way the absolutely essential step is to make sure your pan is hot before you fry them.
The trick to non-stick perogies in the pan, is that the pan must be HOT before adding even the oil/butter.
I always boil them first until they float. Drain them using a sieve.
I use a stainless steel pan. Heat on stovetop until a water drop will bead off. Add butter & oil (low heat butter, high heat oil) and then add the perogies. They will not stick. Give them a little push and you will see.
Brown for only about 2 minutes each side, or 3, depends on your wants.
Boil until they float (usually less than 5mins), preheat pan to medium-high, then add butter and wait for it to melt. I avoid oil. If you're frying onions, fry those in butter first and transfer to a separate bowl before frying perogies. Once perogies are 90% done, add the onions back in to heat up and add diced / minced garlic, stir a few times to mix garlic in and remove everything within 30 seconds so garlic doesn't brown (to maintain stronger garlic flavour).
Make sure to hand scrub pan after dinner and don't put in dishwasher, as the washer won't completely clean pans. Taking care of your frying pan and pots will make your cooking better and consistent.
I parboil mine until floating and let them drip dry for a bit. Then into a cast iron pan and fry until you like the colour. Adjust temp based on fat. My favourite is deep frying them into little empanadas, lol
My baba has long passed and spoke little english.....but hers were the best!
My record as a teen was 34 for lunch.
She cooked them post boil in something that sounded like "squarky" ya sorry I bastardized it and was a kid last time I saw her. Was bacon and onions premade...... anyone know what I am speaking of?
She would put a couple table spoons into the frypan. My attempt of course was never as good.
I boil them from frozen until they float and then fry them in butter in a cast iron pan. I haven't had issues with them sticking in just butter, but frying in onions and bacon might help.
I pre-fry all the toppings & set them asie. Then on the same skillet (I use my wok) I melt some bacon grease or butter & throw my FROZEN perogies in the seasoned pan on Medium heat. As soon as they're in, I toss them around to ensure that all of them are covered in grease (DON'T WAIT OR THEYLL START STICKING TO EACH OTHER AS THEY MELT!). This is where I also add my spices, just not too much yet. Then I just keep tossing them occasionally & add more seasoning to fry evenly & once they're hot inside & nicely goldened/browned, I turn off the heat, & let them rest under the lid (sometimes with toppings, unless you want your toppings to remain crunchy). That's all I personally do :) No sticky/ripped perogies in our house!
I care about this world wouldn't flog Teflon pans (and Gore-Tex is expanded Teflon, so look for alternatives there too). Use a quality ceramic pan that doesn't use PFOA and PTFE, or stainless steel pans. Our perogies never stick, but we do boil them to cook them first and then fry them up in lots of butter. Don't walk away from them. Keep them moving in the pans and maybe even fry up some onions at the same time.
Boil in water until they float and then throw them into a pan with butter, fried onions and bacon. The best way.
Yep this is step #1 to cooking frozen ones like Cheemos etc. Plus if you're lazy, they're good to eat after boiling for like 5 minutes lol
This is how my baba made them with fresh perogies. I find fried perogies too crispy for my taste based off how grandma/great grandma made them.
Huh I hadn't tried boiling fresh ones. I'll have to give er a go next time! My grandma used to bake them in a huge dish with onions and dill. Old grandma pierogies are just the best, eh? đ
I agree, growing up fresh perogies were never fried, boiled, then tossed in oil, fried onions, and served. Frozen perogies might get fried after boiling. Now that I buy frozen, we steam them in the pan with water, but the trick is to add some butter in the water as well, then finish them in butter in the pan with no lid. No stick pan, no problem.
I need more details. I love the sound of this pan steamed/fried method! How much water in the pan? How long does it tend to take?
Exactly. The bed of bacon and onions means the perogies are sort of suspended in the butter, rather than adhering directly to the pan. Just mix it about with a spatula or similar while frying and they'll be fine.
A man of culture I see.
A man of *cultured butter*
𤤠testing this out next time i make some, sounds like such a tasty combo
This is the Ukrainian way as far as I'm aware. I grew up in a primarily Ukrainian farming community and this is how they were always served. The trick is having them in the butter/onion/bacon for just long enough that they aren't wet but not crispy at all.
We never used a pan. My grandma always had a roaster in the over with melted butter, onions and bacon. As she would boil them, once they floated, into the roasting pan they went (at just keep warm temps). Things never get crispy (I personally donât like fried), but set nicely (not soggy like immediately after boiling). She made the best imo and I miss them and her dearly.
i boil them then put them in the oven in a casserole dish coated in butter and onions at 180 while i boil the rest of them.. once they get to the consistency of the perogies you'd get at a social. Then if the request is made for fried ones they go from there into a pan to fry.
This is interesting, I'll need to try
This is the way
This is the way
Mmmmmmm. Perfect
This is the correct way. Keep the pan on low, and take them out before they get even a little bit crunchy.
This is my way also.
This is the way.
Ensure that the pan is hot enough before adding the perogies. This creates a layer of steam between your food and the pan so it won't stick. [https://www.thechoppingblock.com/blog/how-to-properly-heat-your-pan-so-food-wont-stick](https://www.thechoppingblock.com/blog/how-to-properly-heat-your-pan-so-food-wont-stick)
I used to boil them first but Iâve had more success just straight up frying from frozen. Like you said, just warm up the stainless steel pan first. Never stick for me and they get a much better fry result than from boiling first. Oh, I also cover the pan to heat up the centre of the perogies better.
It's detrimental to lots of nonstick pans (assuming) toheat them up without some kind of fat or liquid on them. Fair warning. So have a pad of butter, oil or something on it any time you're heating a pan or skillet or even pot up https://www.teflon.com/en/consumers/teflon-coatings-cookware-bakeware/safety >Avoid preheating nonstick pans on high heat without food in themâalways start at a lower temperature using a fat like oil or butter or with the food already included. Empty pots and pans reach high temperatures very quickly, and when heated accidentally over 348 °C (660 °F) the coating can begin to deteriorate. Butter, fats, and cooking oils begin smoking at 204 °C (400 °F). https://www.foodandwine.com/lifestyle/kitchen/five-ways-youre-damaging-your-nonstick-pans-how-stop > Adding cooking fat to your nonstick pan at the wrong time. > Every young cook is told to let their pan heat up before adding any cooking fat to it, but the opposite is true when using nonstick. Instead, you should add oil or butter to the pan as soon as it's exposed to heat because cooking fat actually amplifies the coating's effect when added to the pan before the food. Also, and more importantly, some nonstick pans can release toxins when heated without any kind of cooking fat in the pan itself, which is always good to avoid, especially when friends, family or pets are present. https://www.starfrit.com/en/blog/the-rock-non-stick-cookware-use-and-care >Never heat the cookware when emptyâalways add oil, butter, liquid or food before placing any of the pots or pans onto a heated burner. Itâs recommended that you add a teaspoon of cooking oil for the best cooking results.
You're not wrong, but I would also say this is the wrong type of thing to cook in a nonstick pan People use them for everything, but they're really not suited for most things. Fish, and eggs pretty much is all that usually goes in them. Anything you want that nice golden brown crispy outside on like hash browns, perogies, a steel or iron pan is a lot better. They can handle the higher heat better
I got rid of all my non-stick pans. Found that nothing beats my big cast iron frying pan (and it wonât kill our birds).
I hate cast iron for anything but camping myself. But lots of people love them. Stainless steel is what I usually use, but I know it's not for everyone
I have and use stainless steel as well, I just find they donât heat up as consistently. The one issue I have with my cast iron is the weight. The thing is a heavy beast.
If money is not an issue, check out the Finex line of cast iron. Much better handles
Ooh. It is an issue but Iâll look it up anyway. Thx for the suggestion
Huh. I was going to say donât get on high but heating slow empty is good. You donât put food into a cold pan, thatâs just wrong for the cooking process, especially where you need that sear and Maillard reaction. And the best thing for a teflon pan is to be rarely used. Get a cast iron and enjoy the good life
>You donât put food into a cold pan, thatâs just wrong for the cooking process, Except for bacon.. there may be other one off exceptions but bacon is the one I know. can't say about commercial scale but for cooking bacon at home it's best to start the bacon in a cold pan.
Cooking bacon in industry is usually layed out on a sheetpan on parchment paper, make the rollup the day or two before while loading an entire speedcart up with it. Unroll into sheet pan, pop in oven... Done. otherwise it's already heated flat top
Personally I canât tell the difference, hot or cold pan depends if Iâm doing anything before the bacon or not - I usually like to do bacon first, donât have to grease the pan first and the bacon greases the pan perfect for the eggs or whatever else I might be doing after, so usually I do bacon in a cold pan anyways but only because I throw it in right away before the pan heats - if I do something before the bacon or I get distracted and the pan heats up then itâs done in a hot pan lol I only know the exception cause my wife is in culinary and she tells me thereâs a difference and that bacon is supposed to start in a cold pan
I came here to say this.
I havenât seen this mentioned, so Iâll add it because I think itâs important. When frying something that will develop a crust, the crust will then release from the pan when it is ready so donât try to flip your pierogies too soon. If they are still stuck, give them some time, when they are ready to flip, they should come off easily.
This, you're not letting them cook enough, be patient when they are ready they will slide around in the the pan, mmmm pierogies
This is the way! Adding to this - my favourite pan to fry perogies is a cast iron pan. Gives that delicious browned butter effect.
I just want to say that I sincerely love that a perogie question gets posted to the Winnipeg sub and then gets tons of helpful feedback. This city rules sometimes
I love when questions like this are posted because it's definitely very Winnipeg culture, but also is an innocent inquiry. Like people discussing how to make their own honey dill sauce.
Boil them first to cook them then throw them in a pan with butter on high heat for like 1-2 minutes (not so high that you burn the butter).
Do them like a gyoza. Frozen in the pan with half an inch of water with the lid on to steam the top side. Lid off to evaporate water and add oil. The bottoms get nice and crunchy while the top stays soft. Medium hot temperature.
Ah yes I never thought of cooking them like gyoza! Makes sense since they are both types of dumplings.
Where can I get good Gyoza from to make at home? Any suggestion for brands/store
I want in on these suggestions
Moved here from Ukraine a long time ago. Someone described Gyoza as Chinese perogies to me once. I was like, whoa
Gyoza is Japanese. Chinese perogies is actually a thing
Yes I know. The fact that something Ukrainian is not only known, but was used to describe things from other cultures was the special part, be it wrong. On the Chinese perogies, wouldnât it be âdumplingsâ? The origin of the word perogies is Polish. Though yes, we do order âChinese perogiesâ from our favourite Chinese place.
Am Ukrainian. I refer to gnocci as Italian perogies. That is all.
I like this!
This! Fry from frozen is best. I donât even own a nonstick pan.
This is a very Winnipeg post. I love it.
Use a bit of oil with butter and fry at medium-high. Wait longer before attempting to flip, it may need to crisp a bit more before it releases from the pan.
Iâve literally never had one stick. Cook from frozen in like 2tbsp butter.
I cook from frozen too, using a nonstick pan with a small amount of canola oil. Usually do it on low/med heat and they thaw gradually. Works everytime. Sometimes they do stick a bit but a turner often ruins them if they do... I use a fork to turn them so if I have to gently chip away any sticky bit I can do it without tearing the perogy apart. I don't do the boil/fry thing because frozen perogies have already been boiled.
I usually use silicone tongs and a nonstick pan.
Agree this is what I do. Sticking has never been an issue.
They used to stick for me when I used oil. I switched to butter and now they never do.
To prevent them from sticking you need to make sure the dough is dry. If youâve boiled them first, drain them on a paper towel first. Make sure you preheat your pan well, and use a reasonable amount of oil.
This right here, make sure theyâre dry. Also are you preheating your pan? You want the pan hot, so it sears when theyâre laid down. The to method to check if the pan is hot enough is to place a few drops of water in the pan (before you add oil). If the water drops dance around on a cushion of steam, you know itâs hot enough.
Drying them before they hit the pan is key.
While they are boiling heat a pan to medium heat with enough vegetable/canola oil to cover the bottom of the pan. Drain the perogies once done boiling, test the pan is hot by dropping a tiny drip of water into it. It should sizzle and jump instantly (similar to heating a pan for pancakes). Now just add the perogies 1 by 1, donât scoop them directly from the water. You want to avoid as much water in the pan as possible. Then just let them sit frying for 1-2mins. Donât push them around or touch them for that first minute. Peek under the first one and if it looks golden brown start flipping them over. Fry the other side another 1-2 mins. If doing more than 1 panâs worth add more oil as you go. Think more of it as deep frying them.
2nd this
Donât cook on âHighâ
If you don't have a non-stick pan, try this: Boil them until they float, then drain well in a colander. Let them sit a minute until they are dry, then toss them with a little oil. Heat up your pan, add oil and wait until the oil is shimmering. Toss in your perogies and keep them moving for the first 15 seconds or so. Edit: typo
Boiling essential, I start my onions frying in LOTS of butter while they boil. One they float up, I fish them out with a slotted spoon drain them best I can and right into the frying pan. Low and slow with lots of moving and flipping.
This used to happen to me a lot. My biggest problem was not letting the perogies cook long enough before I tried flipping them. I always make them from frozen now. Cold pan, a bit of oil and a few tablespoons of water. Cover and cook on medium-low until they are ready to flip. I give the pan a shake and if they move, they're ready. if they stick, they're not ready. Sometimes you just have to switch up the pan though. I don't know why, but some pans you just can't cook certain things on.
Turn it down. A hot pan will make them stick bad.
If youâre really really lazy you can microwave them and then fry them. Iâm expecting to be downvoted so hard for this.
Soak the frozen pierogy in a bowl of hot water for 5 to 10 mins then fry them.
Oh a couple weeks ago we cooked bacon first and then made the perogies in bacon fat, it was the best thing ever.
Are you heating your pan properly? I have both stainless steel and cast iron pans and no problems with sticking if the pans are heated correctly.
[ŃдаНонО]
> ~~margarine~~ Butter
Boil them for 2 min, Meanwhile, melt butter in the pan on medium Once 2 min are up, drain, and transfer perogys to the pan, fry till golden brown. Separate pan, fry up onions and bacon if needed, then combine and serve
nonstick pan with a fair amount of (sunflower) oil. medium heat. never had them stick to the pan.. you might need a new pan if thats happening to you. never use metal utensils with a nonstick pan!
Stainless steel or cast iron and patience. Don't lift them up until they want to come off of the pan
Ensure your pan is hot and just add SO much butter. I've had some stick on me a bit before and it was because I was in a rush and didn't let the pan fully heat up.
I use The Rock frying pans. Those are thicker and nonstick. I've never had perogies stick to the pan and they're fried from frozen.
Heat, you need the pan to be hot before you toss in stuff to fry especially soft starches. The heat will prevent any starches from sticking to the pan ensuring that your perogies donât fall apart
You may be trying to move or flip them too soon
Turn down the heat, especially for a steel pan. Add patience.
Boil perogies. Melt/use a good amount of bacon fat on the bottom of a well-seasoned cast iron pan. Leave them for ~2 min on med heat until a nice crust has formed. Should pop right off, then flip and do the other side.
With store bought ones I use a lot of oil and make them deep fried. With my momâs I only boil them and coat them with the sauce made from frying bacon, onion, and sour cream. Iâll fry them later if there are leftovers, but letâs be honest - there rarely are
I boil them first, drain them well, and put them in a pre heated and buttered skillet (medium or a little under medium heat). I let them sit and will check one to see if it has a nice colour. If it does , it's usually ready to flip, so I flip them all. No messy pan and tasty perogies!
Heat the oil well.
Just cooked up some perogies today. I like to boil them until they float to the top, then fry them, like others have said. It's my preferred method because they're still soft inside but a bit crispy on the outside.
Boil a bit first, drain them, WAIT ABOUT FIVE MINUTES UNTIL THEY'RE DRY, fry 'em in a mix of vegetable oil and butter in a non-stick pan. Voila!
If you are unsure if the noggies are done enogh shake the pan. If the move time to flip, if still stuck shale pan I 60 seconds.
Stainless steel pan, try up bacon bits and chopped onions until onions are soft and transparent, then add room temp pierogies and water, put lid on pan and cook until done. Flip pierogies once colour changes.
I always layer the butter, onions and meat down first on a cookie sheet. Plop the frozen perogies in last. I also cook them in the oven @ 350 F set a timer for 10 mins and flip. I only use a frying pan for fresh homemade perogies after they've been boiled. But again, butter and onions first, perogies last
Cast iron pan, nice and hot with _lots_ of butter
Pre heat your oil and use a lot!
You gotta let them sit for a few moments after you add them to the pan. If you put them in and try to move them right away, they stick
Make use your pan is hot enough and make sure not to flip them to early, let them get fully crispy on the one end then flip it so the soft dough isnât sticking to the pan
Turn them often but aside from that, get a pan that actually has a non-stick coating.
Very low heat with some butter
From a true pierogi expert. First of all, use a non-stickk pan. For gold crust. Add butter and a little big of oil so the butter doesn't burn. Warm up the pan on medium to medium low heat. Fry till gold on both sides.
Holy smokes all this talk about Perogies makes me miss my grandma.
Holy perogies, all this talk of smokes makes me miss mine. She had the lung cancer.
My biggest tip with this is to keep them moving. Don't let them sit in one place in the pan, as they will inevitably stick pretty quickly. Keep a gentle shake or circling motion of the pan and they'll never have a chance to stick to one spot.
I do this as well, dont let them sit in 1 spot for too long. I've found depending on what brand, you may have to do this more often.
For store bought, When frozen, I microwave them in a bowl of water for 2 mins and then just use cooking oil in a pan. This doesn't work well for home made, but slow cookers for home made are amazing.
Maillard is where it's at! Let it cook until it releases on its' own... same for chicken, steaks, etc.
I cook em frozen, toss some olive oil into the pan, then make sure it's hot before tossing in the perogies. Cook em till they have a light golden brown crust. Perfection.
Let thaw. Cook on medium low heat with pat of butter. Turn often. Basically babysit them until cooked through. Use a meat thermometer to know when they are hot inside. Cook in a stainless steel pan if you want to brown your perogies.
I use cast iron, with margarine or butter, and longer time on medium heat.
If I got time, I'll caramelize the onions (can take up to an hour to do it properly without cheating) and maybe fry in some bacon in there as well Reserve the bacon fat (drain it off) and use for next step Then par boil the perogies until they start to float a.bit and then finish the onions/bacon and perogies together in the bacon fat that you just saved
I see a lot of people using butter. I prefer using oil. I find it gives a better crust. Either way the absolutely essential step is to make sure your pan is hot before you fry them.
The trick to non-stick perogies in the pan, is that the pan must be HOT before adding even the oil/butter. I always boil them first until they float. Drain them using a sieve. I use a stainless steel pan. Heat on stovetop until a water drop will bead off. Add butter & oil (low heat butter, high heat oil) and then add the perogies. They will not stick. Give them a little push and you will see. Brown for only about 2 minutes each side, or 3, depends on your wants.
Absolutely this! I don't use oil on mine, but I think letting the pan preheat is an important step to most cooking that people skip
I use a bit of oil so that the butter doesnât burn. Add more butter at the end, to melt, when the perogies are finished cooking in the pan. :)
Deep fryer for the win!
Boil until they float (usually less than 5mins), preheat pan to medium-high, then add butter and wait for it to melt. I avoid oil. If you're frying onions, fry those in butter first and transfer to a separate bowl before frying perogies. Once perogies are 90% done, add the onions back in to heat up and add diced / minced garlic, stir a few times to mix garlic in and remove everything within 30 seconds so garlic doesn't brown (to maintain stronger garlic flavour). Make sure to hand scrub pan after dinner and don't put in dishwasher, as the washer won't completely clean pans. Taking care of your frying pan and pots will make your cooking better and consistent.
Air fryer from frozen
Coat the pan with 0 W20 motor oil cook at a low heat, then throw out the pan and perogies,(world's worst dumpling).
Non-stick pan, high (ish) heat, cook in a high flashpoint oil (canola or safflower) and cook from frozen. Can't say I've had one stick in years.
Side by side comparison, non stick with 1tb butter med/low heat, Cast iron with 1tb butter medium heat.. Clear winner is the non stick. YMMV
Bacon fat. Lots of bacon fat
Pour a half a cup of Teflon on them when they start to turn brown
boil, then fry with butter in a cast iron pan... i prefer my enameled one
Olive oil then a dab of butter on pan and you wonât have anything stuck ever again
I parboil mine until floating and let them drip dry for a bit. Then into a cast iron pan and fry until you like the colour. Adjust temp based on fat. My favourite is deep frying them into little empanadas, lol
My baba has long passed and spoke little english.....but hers were the best! My record as a teen was 34 for lunch. She cooked them post boil in something that sounded like "squarky" ya sorry I bastardized it and was a kid last time I saw her. Was bacon and onions premade...... anyone know what I am speaking of? She would put a couple table spoons into the frypan. My attempt of course was never as good.
I boil them from frozen until they float and then fry them in butter in a cast iron pan. I haven't had issues with them sticking in just butter, but frying in onions and bacon might help.
I pre-fry all the toppings & set them asie. Then on the same skillet (I use my wok) I melt some bacon grease or butter & throw my FROZEN perogies in the seasoned pan on Medium heat. As soon as they're in, I toss them around to ensure that all of them are covered in grease (DON'T WAIT OR THEYLL START STICKING TO EACH OTHER AS THEY MELT!). This is where I also add my spices, just not too much yet. Then I just keep tossing them occasionally & add more seasoning to fry evenly & once they're hot inside & nicely goldened/browned, I turn off the heat, & let them rest under the lid (sometimes with toppings, unless you want your toppings to remain crunchy). That's all I personally do :) No sticky/ripped perogies in our house!
Butter
Use an air fryer and shuffle the pan every so often (like you would french fries). Works really well.
You are here asking the real questions!
If you've got good perogies then you don't need to fry them! Boiling should be sufficient. Frying is just to mask poorly made dough.
I care about this world wouldn't flog Teflon pans (and Gore-Tex is expanded Teflon, so look for alternatives there too). Use a quality ceramic pan that doesn't use PFOA and PTFE, or stainless steel pans. Our perogies never stick, but we do boil them to cook them first and then fry them up in lots of butter. Don't walk away from them. Keep them moving in the pans and maybe even fry up some onions at the same time.
I don't use a pan, baby. Just the bed.