Our pierogi can be cooked many different ways.  Cooking pierogies can be easy and vary, depending on if you like pierogies soft or crispy.  One key to remember is that all of the pierogi cooking directions below are for fresh frozen pierogi (we don’t believe in reheating precooked frozen food).   To guarantee fresh quality, our pierogi are made fresh and then flash frozen to preserve nutrients.  Our boiling time will be a bit longer than other precooked pierogi.

How To Boil Pierogi

Boiling Pierogi is the most popular method of cooking Pierogi because it adds no additional calories to your meal.  It also offers a soft, delicate texture which is the more traditional way of eating Polish pierogi.

  1. Do not thaw pierogi, keep frozen.
  2. Bring a deep pot of salted water (sea salt recommended) to a rolling boil.
  3. Depending on the size of your pot, drop 6 to 12 frozen pierogi one at a time into the boiling water (should average 8 Pierogi per 2 quarts of water).  Make sure there is enough room so that the Pierogi do not touch.
  4. Stir gently as you place them into the water so they do not stick to the bottom of the pot.
  5. Bring to a gentle boil (do not bring to a rapid boil or pierogi can break)
  6. DO NOT COVER POT WITH LID. Stir occasionally.
  7. When the Pierogi rise to the surface, cook an extra 2-3 minutes. (Depending on your desired texture).
  8. Remove Pierogi from pot by using a slotted spoon to take them out individually and rest on a plate with olive oil or butter for serving.  Repeat until all Pierogi are cooked.
  9. Top with caramelized onion or butter and use sour cream as a dip.

Another option is to sauté sliced Polish sausage and onion on the side and pour over the top, gently mixing together for an entire meal!  See our top pierogi toppings here.

How To Sauté Pierogi

meat pierogi pierogies pierogie pieroszki

Sautéing is the second favorite method for cooking Pierogi. It is popular because you can add onions, leek, garlic, or Polish sausage to your pan for added flavor. Sautéing pierogi is different from frying in that you add just a little bit of oil to the pan, instead of submerging the pierogi in fat or oil. For the health conscience, we recommend using an oil that can withstand high heat (high smoke point) such as avocado oil or rice bran oil.

  1. Boil pierogi first, follow directions above to #6.
  2. Let pierogi cool on plate before frying, or they will stick to fry pan.
  3. Heat a large non-stick frying pan with oil.  Add onions, leek, garlic, or favorite meat to another sauce pan with favorite oil, sauté till lightly browned.  For caramelize onions, just add salt and slowly cook covered, stirring, until onions are golden brown.  No need to add sugar, they caramelize naturally.
  4. Gently add pierogi to pan and toss together.  Brown on each side.
  5. Can serve immediately or sauté for a few more minutes for a crispy pierogi.

How To Steam & Fry Pierogi

fried pierogi

For those who want a quick cooking method, you can cook pierogi similar to cooking pot-stickers or Gyoza.  However, these will always be a bit harder to chew than when boiling pierogi first and then frying.

  1. Put oil in large pan
  2. Place frozen pierogi on a non-stick pan and turn up heat to medium hot.
  3. Slightly brown on both sides for 1-2 minutes (or until golden brown).
  4. Add water (depending on pan size, you want water level to be only 1/4 of the height of pierogi)
  5. COVER and steam on each side for 3 minutes.
  6. Take lid off and most of the water should be gone.  You can continue to fry till desired texture (more if you want them super crispy, less if you want them soft).   Or, if too crispy, you can add water for a softer pierogi.
  7. Serve and top with favorite topping.


How To Make Breaded Pierogi

If you like super crispy pierogi, they can be breaded and pan-fried. We call these Croquette Pierogi since they are made like Krokiety.



Cabbage and Meat flavors are the best for this pierogi cooking method.

  1. Boil pierogi as stated above. Set pierogi aside on plate to cool.
  2. Mix several eggs until they are fluffy in a bowl. Set next to pierogi.
  3. In a third bowl, add 1/2 cup of seasoned breadcrumbs.
  4. Get a large fry pan, have enough oil to cover the bottom of the entire pan, turn to high.  Dip the cooled pierogi in the egg mixture first, then breadcrumbs until they are well coated on both sides, and then place on the hot fry pan.
  5. Fry until they are brown and crispy on each side.

How To Steam Pierogi

For those who want a quick cooking method that is super healthy, we love steaming pierogi over sautéed vegetables such as leek and onion.

sauerkraut and mushroom pierogi

  1. Put oil in large non-stick pan with chopped onions, chopped leek, salt, and pepper.  (Add fresh herbs such as sage is optional).
  2. Sauté on medium heat till done and season to taste.  Spread cooked veggies evenly on pan.
  3. Add about 1/2 cup of water to pan.
  4. Place frozen pierogi on top of veggies and water.
  5. COVER and steam for 10 minutes, till water is gone.
  6. Taste one pierogi, it should be fully cooked and melt in your mouth.  If not, add more water and steam longer.
  7. Remove pierogi and serve with veggies on top.

How To BBQ Pierogi

Yes, you can actually barbecue pierogi too!   This works great when going to a party.  Boil the pierogi first for just 5-6 minutes, add plenty of oil on top, and put onto a CLEAN barbecue.

bbq pierogi

  1. Follow boiled pierogi cooking directions first to #6, just cook for 5-6 minutes, remove, and allow pierogi to cool on a plate. You can store them in a fridge and bring to a party for the next day.
  2. Clean BBQ thoroughly and spray with oil.
  3. On medium heat, place pierogi on grill and try to only turn once.
  4. Remove from grill and serve with your favorite Pierogi topping.


How To Deep Fry Pierogi

Old Polish recipes suggest to fry your Pierogi in left-over bacon grease, but if you want the fried taste with less fat, try using a healthier fat to fry with that has a higher smoking point (meaning you can heat it at a high temperature and not burn the oil).  Avocado oil is one of the best since it has a smoke point of 520 degrees F.

  1. Follow boiled pierogi cooking directions first, allow pierogi to cool on a plate.
  2. Add enough oil to a deep pan or pot to cover the pierogi either half way or completely.
  3. Once oil is hot, add pierogi. Keep Pierogi submerged in oil for a few minutes, turning once or twice, till brown.
  4. Drain, and serve with your favorite Pierogi topping.

We show you how to cook our pierogi at the end of this video: