Boiled: Heat frozen pierogies in boiling water for 5-7 minutes, uncovered. (they will begin to float) Drain. Steamed:& Place no more than 36 pierogies in a slotted pan and set timer for 5 minutes.& If pierogies collapse and become flat, they are overcooked and cooking time should be reduced 2 minutes.& & & If you find cold spots, increase cooking time by 2 minutes as necessary.& Equipment varies so steaming times may need adjusted. Suggested Toppings:& Serve with sauteed onions and browned butter, gravy, tomato sauce, sour cream or salsa. Sauteed: Allow pierogies to stand in hot tap water for 5 minutes. Drain. In skillet with butter, margarine or olive oil, lightly brown pierogies over medium heat. Suggested Toppings:& Stir fry with chicken or meat and your favorite vegetables. Baked: Spray baking sheet with cooking spray. Place frozen pierogies on sheet and spray tops with cooking spray. Bake at 400 degrees for 15-18 minutes. Sugggested Toppings:& Serve with your favorite dipping sauce:& sour cream, guacamole, hot mustard, salsa, sweet and sour or ranch dressing. Deep Fried: Allow pierogies to stand in hot tap wter for 5 minutes. Drain well. Fry in oil at 350 degrees for 4 minutes or until nicely browned. Drain. Suggested toppings: Sauteed onions and brown sugar, gravy, tomato sauce, sour cream, salsa, guacamole, sweet and sour, ranch dressing or hot mustard.
