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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. Drain them and serve.5 minutes of cooking is usually adequate for a 16 oz (450 g) package of about 12 frozen pierogi.Don’t cover the bowl while microwaving.
Use the stove for the classic boiling option. For a 16 oz (450 g) package of around 12 frozen pierogi, boil at least 2 US qt (1.9 l) of water in a large pot. 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. Heat about 0.25 c (59 ml) of butter, olive oil, or a combination of the 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. Turn them regularly while cooking.If you’re sauteing straight from frozen, it will usually take around 8-10 minutes to cook a 16 oz (450 g) package of about 12 pierogi.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. Preheat the oven to 400 °F (204 °C), and place a 16 oz (450 g) package of about 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.For added browning, add some cooking spray to the tops of the pierogi before baking, or brush them with a bit of melted butter.
Deep-fry the pierogi if you like them really crispy. Choose a large, deep skillet or pot and add a 2–3 in (5.1–7.6 cm) layer of cooking oil (for example, vegetable, canola, or peanut oil). Heat the oil to 350 °F (177 °C), then carefully add the frozen pierogi one at a time with a slotted spoon. Cook them for at least 4 minutes (until they all float), then remove them from the oil and lay them on a paper towel-lined plate.Use a kitchen thermometer to determine the temperature of your oil.Make sure you have enough oil to fully submerge the pierogi. If your pan or pot isn’t large enough to fit an entire 16 oz (450 g) package of pierogi, cook them in 2 or more batches.Do not drop the pierogi into the oil, or it may splatter.