If you are not going to eat the pierogies within three days of receiving them, we recommend that you freeze them.
To Freeze Pierogies:
1) Remove the pieroiges from the bag/container.
2) Arrange the pieroiges on a cookie sheet so that they do not touch.
3) Put the cookie sheet in the freezer.
4) When the pieroiges are frozen solid, put them in a freezer bag and store them in freezer.
Frozen pierogies may be partially defrosted before heating.
Our pierogies are cooked al dente - just heat and enjoy!
To Heat Pierogies:
1) Boil: Place 1 dozen pierogies in a pot of rapidly boiling, salted water. (Six quarts for refrigerated pierogies, eight quarts for frozen pierogies).
When the pierogies rise to the surface, flat side up, they are done.
Drain and serve with sautéed onions or sour cream.
2) Pan Fry: Sauté pierogiges in butter, margarine, or olive oil until heated through (about 10 minutes).
If you like, you can brown them on each side.
Serve them with your favorite topping (butter & onion sauce, sour cream, salsa, marinara, or cheese).
3) Bake: Preheat the oven to 325oF.
Sauté onions in butter.
Place the pierogies in a baking dish and ladle onions and butter over them.
Cover and put them in the oven for 30 - 45 minutes, dependign on the nuber of pierogies.
4) Deep Fry: Place pierogies in the hot deep fryer for 2 - 4 minutes or until desired crispness is reached.
Drain and serve with your favoirte dip or topping.
To Heat Dessert Pierogies:
Boil, or pan fry in butter, and serve with toppings such as caramel, chocolate, shipped cream, ice cream, fruit, chocolate shavings, sea salt, etc.
To Heat Gluten-Free Pierogies:
We recommend heating them by steaming or by sautéing in a skillet with butter and onions.
We do not recommend heating them in boiling water.
DISCLAIMER: Our gluten-free pierogies may be eaten by people who are sensitive to gluten but we do not recommend them for peiple who have coeliac disease.
We do our best to isolate our gluten-free pierogies but they are still made in a facility which also uses flour.