ColonelBlimp 2 | 11 2 Jan 2009 #1how 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?
whyikit 6 | 102 2 Jan 2009 #2You boil it in water that has been salted, until they rise to the top of the water, according to my Polish Girlfriends mum!!!
ladykangaroo - | 165 3 Jan 2009 #4Boil if frozen and uncooked.But once they are boiled they are absoultely delicious if fried with onion :)
osiol 55 | 3,921 3 Jan 2009 #5I 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.
Wroclaw 44 | 5,379 3 Jan 2009 #7I 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.
ukpolska 5 Jan 2009 #8If 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.
escapee3 8 | 63 13 Jun 2010 #9Thread attached on merging:food preparation - Frozen Cheese PierogiHi 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
Seanus 15 | 19,674 13 Jun 2010 #11Put 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.
escapee3 8 | 63 13 Jun 2010 #12Do 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
escapee3 8 | 63 13 Jun 2010 #14Well, 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?
Seanus 15 | 19,674 13 Jun 2010 #15Exactly! 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.
escapee3 8 | 63 13 Jun 2010 #16when 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)...
1jola 14 | 1,879 13 Jun 2010 #17The 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.
Seanus 15 | 19,674 13 Jun 2010 #19Yes, those points have been made already. Get with the program! Let the man wash them down with what he wants.
escapee3 8 | 63 13 Jun 2010 #20It's 2-3 L where l is litresOh, that's so obvious now you point it out - thanks.Thanks, everyone, I'm off to enjoy my food... :-)
lowfunk99 10 | 397 14 Jun 2010 #23I chop up an onion and fry them in butter. Then I serve with sour cream.
Polonius3 994 | 12,367 14 Jun 2010 #24Pierogi 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).
plk123 8 | 4,142 14 Jun 2010 #25boil 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.
polkamaniac 1 | 482 14 Jun 2010 #26The 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 !!!!
escapee3 8 | 63 15 Jun 2010 #28Dumpling (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?
plk123 8 | 4,142 16 Jun 2010 #29there 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 Pollock 7 | 503 16 Jun 2010 #30Living 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.