Fried Sweet Cheese Pierogi Recipe (2024)

FAQs

Do you have to boil pierogies before frying them? ›

However, it's not a must—you can also cook frozen pierogies right in the skillet without boiling them—and they will turn out delicious. But, if you're a stickler for tradition, bring a pot of salted water to a boil, drop the pierogies in and wait for them to float. It takes around 3 minutes.

Varenyky is the more commonly used term in Ukraine, often eaten with sweet fillings, while pierogi are the national dish of Poland. Different to pelmeni as they are usually vegetarian, varenyky and pierogi can be served fried in butter, usually as an appetiser or a dessert.

Farmer's Cheese: You can substitute an equal amount of ricotta cheese for the farmer's cheese in the filling. Make the Dough by Hand: Whisk the flour and salt, then use a rubber spatula to incorporate the egg, yolk, oil, and water until a shaggy dough forms, then knead briefly to bring it together into a soft dough.

Cover bottom of frying pan with cooking oil, margarine or butter and heat to 190 °C (375 °F) or medium heat. Place frozen perogies into frying pan and fry for approximately 3-4 minutes until golden brown. Then, turn perogies over and brown on other side for 3-4 minutes.

How To Sauté / Pan-fry Pierogi: Lightly grease the frying pan with neutral oil or ideally – butter. If you plan to top pierogi with some chopped onion, bacon or kiełbasa pieces, now it's a good moment to add them to the pan and fry them for a few minutes.

Pierogi are Polish. They can be filled with meat, potatoes, sauerkraut, cheese, sour cherries, etc. Pelmeni are Russian (specifically Siberian) and they are filled with meat. “Pyrohy” are the Western Ukrainian analogue to Polish pierogi; they are also known as varenyky.

In Russian Mennonite cuisine the pierogi is more commonly called vereniki and almost always is stuffed with cottage cheese and served with a thick white cream gravy called schmaunt fat. Russian Mennonites will also stuff the vereniki with fruit such as Saskatoon berries or blueberries.

Ukrainians serve perogies at Sunday dinners, Christmas Eve feasts and on special occasions. Ukrainian lore also used to have women eating perogies on the second day of their wedding celebrations to bring about well-being, while farmers would often eat the halfmoon-shaped food in the fields to conjure abundance.

Also called perogi or perogy, Polish pierogi (pronounced pih-ROH-ghee) or homemade pierogies are small half-moon dumplings. They're also chock-full of fabulous fillings. Interestingly, the word pierogi is actually plural. But the singular form pieróg is hardly ever used.

Too much rennet was used or too much butterfat, left your cheese during the process. Rubbery cheese can happen when an excess amount of rennet is used, too much rennet equals a rubber ball, too little, soup!

What are Mrs T pierogies made of? ›

Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket. Delicious. Mrs. T's Classic Cheddar Pierogies are perfect for quick snacks and easy dinners!

Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person as a first course; leftovers make a great breakfast.

Traditionally pierogi are served with simple toppings such as fried onions, lardons, melted butter, sour cream or pork rinds. But not everything needs to be savoury!

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.

All of our food is fully cooked - just heat and enjoy! To Freeze Pierogies: Remove them from the bag/container. Arrange them on a cookie sheet so they do not touch.

Deep-Fried

Heat cooking oil to 260°C (500°F), in an electric deep fryer. Place frozen perogies or pelmeni in a single layer and cook until golden brown on both sides. Remove, place into a closed container and let them sit for 5 minutes. Serve with your choice of toppings.

Raw pierogi dough has a shelf life of about 12 hours. After that, it will begin to discolor. In addition, if you leave a filled pierogi for too long without boiling it, the dough may begin to absorb liquid from the filling and become mushy. Once it's been boiled, it's completely stable.