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Pierogi's - Boil before Saute ??

Jimbosox04 Jan 21, 2010 01:02 PM

I made some fresh Pierogi's today and was wondering if I should boil them for a few minutes before I saute them in a skillet with butter and onions of should I just saute them real slow until done ... Help .. I am not sure if the boil is needed ? :)

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  1. j
    jeanmarieok RE: Jimbosox04 Jan 21, 2010 01:03 PM

    I always boil before sauteeing.

    1. junescook RE: Jimbosox04 Jan 21, 2010 01:12 PM

      At our house we always had them boiled and then served in the melted butter and onions, not really caramelized. (Everyone else ate them with sour cream though I cannot tolerate the stuff). That's as far as the potato and cheese and the kapusta kinds go. I don't remember how they served the sweeter ones like cherry, again, probably with sour cream.

      1. j
        Jimbosox04 RE: Jimbosox04 Jan 21, 2010 01:25 PM

        ok, thanks, I guess I ask because I dont like the way they disfigure when you boil them, do you immediately put them in the saute pan or do you let them kinda dry from the water somehow first ?

        2 Replies
        1. re: Jimbosox04
          junescook RE: Jimbosox04 Jan 21, 2010 05:49 PM

          I asked my sister who learned them from our aunt from Poland (we had a lot of deaths in our family). She has yet been unable to respond via this chowhound email but we're still trying.

          Frankly I had only one grandparent alive when I was and she was my father's mother, born in ''65, (yes when Lincoln was alive).

          Anyway I do remember that my mother, who did not like to cook, hated thick doughy pierogi like her grandmother made. Perfect is a pierog that has a very very thin dough and cooks in almost no time.

          1. re: junescook
            junescook RE: junescook Jan 22, 2010 02:46 PM

            My sister said:

            As far as the pierogi go I am with you. If you make them fresh you have to boil them and either eat as like you said or some people like to saute them right away. We used to do that only if we had left overs. The frozen ones can be either boiled or fried as they are already cooked.. I still like them boiled,

        2. monavano RE: Jimbosox04 Jan 22, 2010 05:34 AM

          Pierogi dough should be cooked in water, just like fresh pasta dough. It only takes a few minutes, and don't boil vigorously so the pierogi stay intact.
          Transfer to towel-lined plate for a bit of drainage, and continue preparation by frying in batches.
          The thing is, you want that dough cooked. It will be tough and perhaps dry otherwise.
          Good luck and report back!

          1. momskitchen RE: Jimbosox04 Jan 22, 2010 03:49 PM

            Boil, then fry in bacon fat and onion, not butter....boil them until they float, and then strain. Then fry up some bacon and use the drippings to saute some onions, then add the boiled pierogis. This is the real Polish way to do it - I come from a long line....trust me on this one.

            14 Replies
            1. re: momskitchen
              monavano RE: momskitchen Jan 25, 2010 04:00 AM

              Be careful declaring for all Polish. We never used bacon, and in fact, Mom fried in butter and onions. LOTS of butter.
              There's always more than one version.
              I come from 'off the boat' Polish, so....trust me on this one.

              1. re: monavano
                smokeandapancake RE: monavano Jan 25, 2010 09:35 AM

                i sautee mine with hot dogs!

                1. re: smokeandapancake
                  monavano RE: smokeandapancake Jan 25, 2010 09:37 AM

                  Very interesting combination! Do you top your pierogies with sour cream? How about the hot dogs?

                  1. re: monavano
                    jvanderh RE: monavano Jan 25, 2010 11:05 AM

                    I found that they stuck to the pan horribly when I boiled before sauteeing, so I started sauteeing them first, so they browned a little, then boiling to finish cooking. (This is with frozen, storebought perogies).

                    1. re: jvanderh
                      monavano RE: jvanderh Jan 31, 2010 07:38 AM

                      True, it's really a matter of learning how to get them into the pan without them sticking.
                      Allow them to dry on paper towel, and make sure that your are generous with the fat for frying, and have the temp just right.
                      It's frying, remember that. The right temps will crisp, the wrong temps will leave your dough sticking and/or soggy.
                      But, that said, you method is like making wontons, and is a great idea!!

                      1. re: jvanderh
                        Blinkins RE: jvanderh Feb 28, 2012 11:47 AM

                        I learned from a TV show that if you heat the pan a bit before adding any fat (butter, oil etc), regardless of pan type, your food is much less likely to stick. I've had virtually no trouble with pierogi, or anything else for that matter, since adapting this easy technique.

                        1. re: Blinkins
                          jvanderh RE: Blinkins Feb 28, 2012 02:17 PM

                          If you're prone to rushing things, that's a good trick to help prevent you from putting the food in before the oil is hot.

                          1. re: jvanderh
                            ctfoodguy RE: jvanderh Feb 29, 2012 05:49 AM

                            definetly spot on. Boil first, then saute in a good amount of butter preferably in a non stick saute pan

                            1. re: ctfoodguy
                              jvanderh RE: ctfoodguy Feb 29, 2012 08:53 AM

                              Were you trying to reply to someone else?

                        2. re: jvanderh
                          joycrcc RE: jvanderh Feb 29, 2012 07:30 AM

                          Store bought pierogies are already boiled, so you don't need to do it again.

                          1. re: joycrcc
                            jvanderh RE: joycrcc Feb 29, 2012 08:52 AM

                            You do if they're frozen.

                            1. re: joycrcc
                              monavano RE: joycrcc Feb 29, 2012 08:53 AM

                              A par boil or gentle boil heats the filling through evenly, however.

                      2. re: monavano
                        momskitchen RE: monavano Jan 30, 2010 02:07 PM

                        Me too, monavano, but maybe you are from a different part of Polski! Anyway, bacon fat tastes better IMHO

                        1. re: momskitchen
                          monavano RE: momskitchen Jan 31, 2010 07:36 AM

                          Hey, what doesn't!!?
                          ( my mother used old Reverware pots and pans. I would ruin anything in them, but she was a genious. She would cook onions in butter , then add pierogies and cook them just so. Again, she had the touch!).

                    2. b
                      bellbottoms8 RE: Jimbosox04 Jan 30, 2010 02:17 PM

                      I use a non-stick pan and add about a 3/4 inch of water and cover so they basically steam. Then, after they are soft, I take the lid off, add butter, work it around the pan. If you have a good non-stick pan, they should release themselves when they start to brown.

                      1. Olivia RE: Jimbosox04 Jan 31, 2010 03:56 AM

                        YES! Boil, then saute. Enjoy the fruits of your labour--I'm envious!!

                        1. s
                          SamA67 RE: Jimbosox04 Feb 28, 2012 10:46 AM

                          Definitely boil them, but only until they float if you're going to saute as well (which is really the only way to go IMHO).

                          1. jen kalb RE: Jimbosox04 Feb 28, 2012 12:00 PM

                            with the purchased frozen pierogies, I usually put them in the nonstick frying pan with some butter/oil and add some water (maybe a quarter inch), cover and let steam for a while til thawed and then uncover to fry til browned. I wouldnt bother with boiling and then frying. This is simiar to the steam cooking method the chinese chefs use for theri fried dumplings.

                            2 Replies
                            1. re: jen kalb
                              wadejay26 RE: jen kalb Feb 29, 2012 06:31 AM

                              This is how I prepare frozen pirogie also. However, fresh made like the OP is talking about need to be boiled and then sauteed, eaten or frozen.

                              1. re: wadejay26
                                monavano RE: wadejay26 Feb 29, 2012 08:52 AM

                                I agree. I think the dough reacts differently in each preparation and it really depends on the result you're looking for. With fresh and frozen pierogies, a boil keeps the dough soft or softens it, and the butter saute is gentle, like a bath.
                                Sometimes I like the crunch of browning, but DH likes the softer pierogie.

                            2. r
                              ricepad RE: Jimbosox04 Feb 29, 2012 12:15 PM

                              Hmm...I fully expected ~designparadise~ to be the OP on this thread...

                              One trick that seems to reduce sticking is to shake the frying pan gently as you put the pierogis in the pan, and for a few seconds afterward, too. Not enough to slosh any butter/oil/fat out, but just enough to keep everything moving just a bit.

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