How to Cook our Pierogi
Learn how to cook pierogi with our comprehensive step-by-step guide. Perfect your pierogi-making skills and impress your guests.
First, add them to a pot of boiling water and let them simmer for three minutes.
Then, heat a tablespoon of oil in a frying pan and add the boiled pierogi.
Shallow fry them until they turn golden brown.
Quick simple and easy READY IN 1, 2, 3.
Make sure to heat the product fully until it is cooked throughout before consuming.
To ensure proper cooking, please remove the product from its packaging before heating.
Please keep the product frozen at or below -18oC while stored.
Some people argue that pierogi is a type of dumpling, gyoza, or empanada, while others believe it is more similar to ravioli. However, the fact remains that pierogi is a distinct and special dish that deserves recognition.
Pierogi first originated in Eastern Europe, but you don't need to have European roots to appreciate their deliciousness. These semicircle-shaped pockets of filled pasta come in a variety of flavours, bursting with bold tastes that are perfect for family meals or any occasion. So go ahead, indulge in some pierogi and savour their unique and delightful flavours!
It's thought that pierogi first arrive in Poland in the 13th century.
Although pierogi have been a part of Polish cuisine since the 13th century, the first recorded recipe for them comes from the Compendium Ferculorum, a cookbook published in 1682 by the famous chef Stanisław Czerniecki. Interestingly, the original pierogi recipe did not include potatoes, as they were not commonly used in Poland during the 17th century. Instead, the filling consisted of chopped kidneys, veal fat, greens, and nutmeg.
There is a patron saint of pierogi.
Did you know there is a patron saint of pierogi? Saint Hyacinth is said to have introduced pierogi to Poland from what is now modern-day Ukraine. According to an old Polish saying, "Święty Jacku z pierogami!" ("Saint Hyacinth and his pierogi!"), people used to call on him for help in times of desperation. Legend has it that during Hyacinth's visit to the town of Kościelec on July 13th, 1238, a hailstorm destroyed all of the crops. However, Hyacinth instructed the people to pray, and miraculously, the crops were restored the next day. To show their gratitude, the people made pierogi out of the restorednth. crops for Hyaci
Poland has special restaurants just for pierogi called Pierogarnia.
If you happen to visit Poland, you will come across numerous restaurants that go by the name of Pierogarnia. These establishments specialize in creating pierogi dishes, which come with a vast selection of fillings. Some of the most sought-after pierogi fillings include potatoes and cheese, cabbage and mushrooms, strawberries or blueberries, and an array of meats. The number of options for fillings is seemingly limitless!
There is a Guinness World Record for pierogi making.
If you've ever made pierogi from scratch, you know that it's not always an easy task. In 2019, Beata Jasek from Kraków set the Guinness Record for making pierogi by making over a thousand (1066 to be exact!) in just one hour. That's equivalent to making one pierogi every 3.4 seconds!