5 minutes of cooking is usually adequate for a 16 oz (450 g) package of about 12 frozen pierogi. Don’t cover the bowl while microwaving.
Remember that these frozen pierogi are already fully cooked, so you really just need to heat them through. If you’re planning to boil and then saute the pierogi, you can remove them from the boiling water as soon as they all float. Dry them quickly with paper towels before sauteing them.
If you’re sauteing straight from frozen, it will usually take around 8-10 minutes to cook a 16 oz (450 g) package of about 12 pierogi. If you’ve already boiled the frozen pierogi, it will only take 2-3 minutes to lightly brown them. [2] X Research source
For added browning, add some cooking spray to the tops of the pierogi before baking, or brush them with a bit of melted butter.
Use a kitchen thermometer to determine the temperature of your oil. Make sure you have enough oil to fully submerge the pierogi. If your pan or pot isn’t large enough to fit an entire 16 oz (450 g) package of pierogi, cook them in 2 or more batches. Do not drop the pierogi into the oil, or it may splatter.
Use 2 US qt (1. 9 l) of water for every 8-10 pierogi—roughly 12–16 oz (340–450 g).
Keep the pot uncovered while boiling the pierogi.
If, however, you want to serve them only boiled (that is, not boiled and then sauteed), let them cook for another 2-3 minutes after they float to the surface. Then, drain the water or remove the pierogi with a slotted spoon and stir them in a bowl with a bit of butter and/or olive oil. They’re ready to serve at this point.
If you don’t remove the excess water from the pierogi, the oil will “spit” and splatter when you place them in the skillet to saute them.
This amount of oil is sufficient for 16 oz (450 g) of pierogi (about 12 pierogies).
If desired, you can use 2 tbsp (30 g) of butter and 0. 125 c (30 ml) of olive oil.
You’ll get about 12 pierogi in a standard 16 oz (450 g) package of frozen pierogi. If you are using uncooked frozen pierogi, you should boil them on the stove (until they float) or in the microwave (for 5 minutes), then pat them dry before adding them to the skillet.
If you don’t care for mushrooms, you can use 1. 5 c (360 g) of onions instead and omit the mushrooms.
You should notice some slight browning on the pierogi at this point.
If the pierogi have browned in 12 minutes or less, turn down the heat to medium-low and cook them for a total of at least 14 minutes. Press down on the pierogi to make sure they are soft and heated through in the middle. Once they’re nicely browned, the pierogies are ready to serve and enjoy!
