How to cook Frozen pierogi? Boil or Fry?

ColonelBlimpThreads: 2 Posts: 14 Joined: Jan 1, 09 ♂	Jan 2, 09, 03:00 #1
how do i cook the frozen pierogi that i brought back from my holiday? my polish is not adequate enough to translate the cooking instructions. boil or fry?

whyikitThreads: 7 Posts: 36 Joined: Sep 1, 08 ♂	Edited by: whyikit Jan 2, 09, 03:03 #2
You boil it in water that has been salted, until they rise to the top of the water, according to my Polish Girlfriends mum!!!

ColonelBlimpThreads: 2 Posts: 14 Joined: Jan 1, 09 ♂	Jan 2, 09, 03:44 #3
Thank you- now I can have lunch!

ladykangarooThreads: - Posts: 187 Joined: Jan 2, 09 ♀	Jan 3, 09, 08:56 #4
Boil if frozen and uncooked. But once they are boiled they are absoultely delicious if fried with onion :)

osiolThreads: 59 Posts: 4,714 Joined: Jul 25, 07 ♂	Jan 3, 09, 09:47 #5
I can't think of anything I'd fry from frozen unless I had to cook frozen mince, but then it would have to be free-flow.

ukpolskaThreads: 51 Posts: 2,238 Joined: Oct 23, 06 MEMBER ♂	Jan 3, 09, 11:56 #6
Microwave the buggers, it's quicker and you don't boil out the taste ;)

WroclawThreads: 77 Posts: 7,404 Joined: Apr 1, 06 ♂ [Moderator]	Jan 3, 09, 12:03 #7
ukpolska: Microwave the buggers, it's quicker and you don't boil out the taste ;) I do this sometimes, but find that it doesn't do the pastry much good. However, if you buy them at a kiosk, they are often reheated in the microwave.

ukpolskaThreads: 51 Posts: 2,238 Joined: Oct 23, 06 MEMBER ♂	Jan 5, 09, 11:25 #8
Wroclaw: I do this sometimes, but find that it doesn't do the pastry much good. However, if you buy them at a kiosk, they are often reheated in the microwave. If you have a microwavable bowl, then sprinkle water over the top to keep them moist, then cover the top with cling film and microwave like that. Works a treat.

♂

Jun 13, 10, 16:54 #9

Thread attached on merging:
food preparation - Frozen Cheese Pierogi

Hi all... we wanted to try some Polish food, so I bought some from the local Polish shop. But, running the cooking instructions through Google Translate brings up nonsense. So, anyone care to tell me how to prepare these frozen cheese pierogis (spelling?)? What on earth is a 2-3-1?

Google says:

"move the contents of bag in a frozen state to a 2-3-1 boiling, salted water. after falling to the bottom, stir gently spoon the reverse side. after departure pierona simmer for approx. Serve with smletanka"

Thanks...

steve

dtaylor5632Threads: 49 Posts: 4,459 Joined: May 2, 09 ♂	Jun 13, 10, 17:01 #10
cook them in boiling water for 5-10 minutes ;)

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Jun 13, 10, 17:07 #11
Put the contents of the bag (in their frozen state) into 2.5 litres of boiling and salted water. After sinking to the bottom, mix/stir lightly with the reverse side of a spoon. Simmer for about 5 to 10 mins on a low heat after they have risen. I always wait til they rise to the top and leave them for a minute or two max.

escapee3Threads: 15 Posts: 78 Joined: Oct 22, 09 ♂	Edited by: escapee3 Jun 13, 10, 17:13 #12
Do I need to get some of those 'boil in the bag' type bags? I simmered them directly in the water, but they came out quite soggy looking - is that right, is that the texture they should have? I always thought they were kind of crispy. steve

WroclawThreads: 77 Posts: 7,404 Joined: Apr 1, 06 ♂ [Moderator]	Jun 13, 10, 17:15 #13
escapee3: I always thought they were kind of crispy. when you fry them, yes.

escapee3Threads: 15 Posts: 78 Joined: Oct 22, 09 ♂	Jun 13, 10, 17:20 #14
Well, we braved them, and I'm still here :-) As they cooled they went less soggy. Are they eaten as a kind of side order to a meat dish or something?

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Jun 13, 10, 17:21 #15
Exactly! Cheese ones will likely be that bit soggier although soggy is not a word I like to use. Soft and squidgy maybe :) Wrocław is right, fry them to make them crispy.

escapee3Threads: 15 Posts: 78 Joined: Oct 22, 09 ♂	Jun 13, 10, 17:22 #16
Wroclaw: when you fry them, yes. That would explain it... we had them in America a long, long time ago when we visited a Polish Aunt over there, and I think they were fried (with some sort of mince inside)...

1jolaThreads: 33 Posts: 2,737 Joined: Sep 23, 08 ♂	Jun 13, 10, 17:23 #17
The 2-3-1 is actually 2-3 liters. If they are soggy, then you can crispen them up on a frying pan after boiling. Use oil or butter and can add some chopped onion and/or bacon bits. Experiment. A glass of buttermilk ( can add chopped chives) to chase them down with.

shushThreads: 5 Posts: 552 Joined: Dec 20, 09 ♀	Jun 13, 10, 17:27 #18
escapee3: What on earth is a 2-3-1? It's 2-3 L where l is litres

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Jun 13, 10, 17:28 #19
Yes, those points have been made already. Get with the program! Let the man wash them down with what he wants.

escapee3Threads: 15 Posts: 78 Joined: Oct 22, 09 ♂	Jun 13, 10, 17:31 #20
shush: It's 2-3 L where l is litres Oh, that's so obvious now you point it out - thanks. Thanks, everyone, I'm off to enjoy my food... :-)

SeanusThreads: 22 Posts: 30,158 Joined: Dec 25, 07 ♂	Jun 13, 10, 17:33 #21
Stuffed pockets can mix well with many kinds of drinks.

♂

Jun 14, 10, 00:15 #22

Pierogies and a good shot of vodka go well together

lowfunk99Threads: 18 Posts: 435 Joined: Jan 7, 08 ♂	Jun 14, 10, 03:22 #23
I chop up an onion and fry them in butter. Then I serve with sour cream.

Polonius3Threads: 1,005 Posts: 4,833 Joined: Apr 11, 08 ♂	Jun 14, 10, 09:23 #24
Pierogi are generally not a go-together with meat dishes but a meal in thesmelves. Dumpling (unfilled) such as pyzy, kluski śląskie, kładzione, etc. are on the other hand often served with meat courses (instead of potatoes or pasta).

plk123Threads: 30 Posts: 6,412 Joined: Aug 29, 07 ♂	Jun 14, 10, 10:06 #25
boil in very salty water until they rise to the top, then fry them in butter to golden brown flipping a bunch as they tend to stick to the pan. then serve with one of the above suggested ways.. bon appetit.

♂

Jun 14, 10, 17:11 #26

The way we like them is to boil pierogies in water till they float to the top.At the same time melt some butter in a frypan and add chopped onions--mix --then pour mixture over the pierogies----mmmmmmmm delicious !!!!

dtaylor5632Threads: 49 Posts: 4,459 Joined: May 2, 09 ♂	Jun 14, 10, 20:58 #27
polkamaniac: The way we like them is to boil pierogies in water till they float to the top.At the same time melt some butter in a frypan and add chopped onions--mix --then pour mixture over the pierogies----mmmmmmmm delicious !!!! And NOT forgetting to add copious amounts of Maggi!!!

escapee3Threads: 15 Posts: 78 Joined: Oct 22, 09 ♂	Jun 15, 10, 21:21 #28
Polonius3: Dumpling (unfilled) such as pyzy, kluski śląskie, kładzione, etc. are on the other hand often served with meat courses (instead of potatoes or pasta). It's the unfilled ones I had, which made me think they had to go with something. What do the filled ones come with as fillings?

plk123Threads: 30 Posts: 6,412 Joined: Aug 29, 07 ♂	Jun 16, 10, 05:41 #29
escapee3: It's the unfilled ones I had, which made me think they had to go with something. What do the filled ones come with as fillings? there is no such thing as unfilled pierogi.. as to what the fillings are? whatever you can think of.. or google pierogi for some ideas.

Chicago PollockThreads: 10 Posts: 638 Joined: Apr 10, 10 ♂	Jun 16, 10, 07:36 #30
Living in Chicago we always ate our pierogi's fried in butter, never boiled. Filled with all kinds of stuff, but my favorite was sauerkraut. Least favorite was prunes, yuk. Used to add mushroom soup as a kind of sauce. Also never eaten alone but with a meat dish either polish sausage or polish ham. I got my english wife to make 'em and we have once a year of so. Good stuff.

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