How To Pan-Fry Pierogies - Steps To Pan-Fry Pierogies - Best Recipes


Pan-Fry Pierogies

Pierogies, Polish dumplings typically stuffed with creamy potatoes, can be boiled, baked or steamed, but the skillet leaves the crunchy dough on the outside, thus contrasting with the creamy filling. The potato filling is often accompanied by other ingredients such as cheese, onion or traditional sauerkraut. There are for all intents and purposes boundless approaches to serve seared pierogies, either beat with flame broiled onions and mushrooms or presented with sour cream or marinara sauce as an afterthought. The pierogi manufacturing process is similar to making ravioli or Chinese dumplings, but you can save time by buying frozen pierogies in the freezer from your grocery store.

How To Pan-Fry Pierogies - Steps To Pan-Fry Pierogies - Best Recipes


Step 1

Remove the frozen pierogies from the package and place them in a bowl of hot water for about 3 minutes or until thawed. The outside of the dough should soften and put on a little fat. Drain the water and wipe the pierogies with paper towels to dry the surface. A brief immersion in hot water imitates homemade pierogies, which are cooked in water and dried before frying, baking or cooking.


Step 2

Line the bottom of a frying pan with cooking oil that has a high point of smoke, such as olive oil or coconut oil, both considered healthy fats. You should not need more than 3 or 4 tablespoons of oil, depending on the size of the frying pan, since the oil should not be deeper than the thickness of the edge of the dough around the pierogies.


step 3

Preheat the oil over medium-high heat. The oil is ready to cook when a drop of water churns and evaporates quickly.


Step 4

Place the pierogies in the pan in a single layer with a small space between each piece. If the pierogies have a flat side, place them in the pan with the flat side down.


Step 5

Fry the pierogies for about 4 minutes on the first side or until golden brown and crunchy. Turn the pierogies and fry the second side for another 2 to 3 minutes, or until crispy.


Step 6

Drain the pierogies in a plate lined with paper towels to absorb the excess oil. Serve immediately.


Ingredients  For Pan-Fry Pierogies

  • bowl
  • Colander
  • Laundry soap paper towels
  • Frying pan
  • Kitchen oil
  • Tweezers
  • Board


Tip


If you have more pierogies than will fit on a single layer, fry them in batches. You may need to add more oil and preheat it before cooking the next batch. You can fry pierogies in butter if you wish, but you should watch the temperature closely because the butter burns easily.

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