Cooking Instructions

  • Bring a large pot of salted water to a rolling boil.
  • Boil only a few pierogis at a time, or the temperature of your water will drop too much.
  • The pierogis will sink when you put them in the water, gently stir them to make sure they are not sticking on the bottom of the pot or to each other.
  • Let the water come to a full boil again.
  • The pierigois are done when they are floating.
  • Carefully remove pierogis from the boiling water with a slotted spoon, placing them on a parchment lined baking sheet that has also been lightly greased.
  • Be sure they are not touching each other, or they will stick. You can either drizzle them with melted butter or spray them with a little cooking spray to keep them from sticking to each other.
  • If you wish, you can fry them at this point, and serve fried pierogis.