Re-heating frozen pierogi

If you like crispy bits on your pierogi (who doesn't??) then the same 1-pan cooking method for making chinese potstickers applies.

From frozen, throw your dumplings directly into a hot, lightly oiled frying pan. Let it brown for 3 minutes. Turn over and brown the other side if you like.

Then, pour some water (ideally already hot) to fill just the bottom of the pan. This will steam cook the rest of the pierogi. By the time the water is gone (~5 min), they will be reheated all the way through and you still get the crispy bits.

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