Thank you very much for this video! I made these last night exactly the way you said, but I did salt the onions, and I used 3/4 butter, and 1/4 olive oil, because butter can burn very easily, and the olive oil helps to prevent burning. I also put garlic in it, and no mushrooms as I don't care for mushrooms. I did cook my pierogies longer than you did. I wanted them really crispy, and brown, and I wanted the onion caramelized. It turned out sooooo good! I don't think I can eat pierogies any other way now. Oh, and on the last flip, I did cook them without the lid on to help the bottoms crisp up for the final cooking. I cooked 10 potato & cheddar, and 10 potato garlic and herb.. They turned out fantastic, and I wanted to thank you for showing us this video! It took me about 20 minutes with 8 flips to cook these, and they were perfectly golden brown, with caramelized onions. Very delicious! Dziękuję Ci! ☆〜（ゝ。∂）♪
Videos like this are a great example of the kind of things CZcams makes possible - with a camera and a bit of time you get to immortalize a bit of knowledge and share it with the entire [perogie] flippin' world. ..and help people who stopped cooking for years during University kick-start their memory of how to cook =p
I love it. I usually boil them first first but i will certainly try direct pan frying. I am a fan of onion, bell peppers and real bacon (or sausage or ham) in smaller bits. and I prefer butter for cooking, but olive oil has flavours too, just be careful with the low flash point, olive oil cooks best at lower temps.
Yes! Love these! Make them the same way. But with butter and S&P. I add bacon that is frying at same time in the last 3 min. Then fry some eggs sunny side up for the side. That’s a breakfast! Cheers from Maine
I'm Czech. We 'par-boil' then fry with onions an garlic in butter that were started slightly earlier. All preference. I will definitely try it this way. Kielbasa is great with baked apples an onions also.
+Annie Anderson. I try to respond to everyone who takes the time to comment and somehow you get missed. Thanks for the compliment Annie. Hope you enjoyed yours.
The oil i use is Butter because in Canada where i live we make are own Butter. We put Onions or green onions sour cream And sprinkle bacon on top. Olive oil burns butter Doesn’t burn.
This is great! Popped right up when I looked up Pierogies and recipe on CZcams. You did a great job explaining and recording the process. Thank you for sharing your Authentic Polish recipe!
This was a very helpful video. Usually get together with my best friend, her sister and mom and make lots of piergies. Made 5 dozen on my own for Thanksgiving this year. Made carmelized onion with sauerkraut and potato and cheddar. Froze them. Referred to your video because I forgot if I needed to thaw them out first before I cooked them in butter. Thank you for my answer. Taking them to my daughter's future in laws......not 100% polish but thought they would enjoy them. Polish or not....who doesn't love a good pierogie. Happy Thanksgiving. God bless you.
Thank you for your comments. The carmelized onion with sauerkraut is one of my favorites! I've introduced people in their 60's who have never had a pierogi. There's no turning back!
I have a mixed Slavic ancestry, including Polish. My half Polish/half Ukrainian paternal grandmother taught me how to make pierogies when I was a child. I used to know another person who was Polish and Ukrainian. He was a great cook. He told me that store bought pierogies have no fat in the dough. That is why they are not so good. If you do look carefully, you can find great homemade pierogies. I go to a Ukrainian Orthodox church for their pierogy suppers. They have them once a month, except for July. They are so good. I prefer butter myself, as I'm orginally from a farm. Great video.
Thank you. My preference would always be home made over boxed, but sometimes that is not possible. Every Christmas Eve the great grands would be over cooking for our celebration, but I was too young to be involved. I had a polish deli not far away for awhile, which is second best, but I moved away. Sometimes you don't realize what you have until it is gone.
Thanks a million... Got them at the Polish store frozen but they told me to boil and it didn't seem right. Heading to my kitchen now with confidence. Great instructional video!
My family is literally a bunch of know nothing, bland as can be, dont add a single seasoning to ANYTHING!!! Except me... I absolutely have to find the most delicious food I can... and after having my pierogi BAKED my entire life, this video has given me hope!!! Thank you!!!
My family likes pierogi a lot. I've substitute it in to in paneer, alu mutter (farmers cheese, peas and potatoes). The broth goes really well with pierogi.
Great method & video. I do basically the same however I usually start by steaming them a bit in about 1/4 c of water. Just speeds up the thawing process. Once the water evaporates then I add the butter and onions and keep turning as you do. Sometimes I add cut up kielbasa toward the end as well. Yum .... now I know what’s for dinner!
It sounds good that way with mushrooms and onions. My aunt used to make us those when we were little during the summer time. I remember when we'd come back from playing outside or coming back from being at the pool wanting to eat those for lunch. She'd just steam them or something like that and give us ketchup or mayo. to dip them in. LoL. We're not polish, but they'd sell those on the east coast. I never noticed them at the stores on the west coast until just a few years ago. Most people out here don't even know what those are and never seen them. West coasters mostly know things like ravioli, pot stickers, wontons or maybe squash filled dumplings.
Most people have fond memories when recalling how or when they had them first. Some of my work pot lucks are where people in their 60's tried them for the first time. Thank you for sharing.
I’m a college student learning to cook on my own and this video was so helpful for my first time making pierogies! Taste just like how my grandma made them, thank you!!
Thank you, for the easiest way to cook my frozen perogies. As a Polish daughter I say "Smaczny" . I added green peppers and onions as well. Pre cooked my bacon and took out to add at the end. My Canadian non Polish family luvs these this way. So done with the boiling method. Ps, I also add Pinot Grigio dry white wine to deglaze at the end, and keep warm on the stove as I cook sliced Kielbasa in the air fryer with seasoning and BB-q sauce. Easy dinner that doesn't heat up the kitchen in this heat wave.
You're welcome. They do come out really tasty. Boiling just accomplishes making the perogi soggy and dilutes the flavoring of any additions that are going into the fry pan.
Thank you! I made this tonight with noname frozen perogies from grocery store. Outstanding results and so fast too! forget the instructions on the label and follow Donna's instructions!
I've got a box of the jalapeno pierogis and I just wanted to make sure it's ok to saute them from frozen, so I found your video. I've got half of a red onion in the fridge, and I'm going to cut that up, probably use half of it because I'm only making half of the box. I'm also probably going to add a little olive oil with the butter to prevent burning the butter and because I like the taste of olive oil. Never seen mushrooms with pierogis before and I'm not a big fan of canned mush anyway. I do have some truffle salt in the cabinet, so I'm going to try adding some of that. If I were going to use fresh mush, my suggestion would be to start the mushrooms cooking a few minutes before you add the pierogies and onions because there's a lot of water in mush, you want them to cook down and they're not going to burn easily if you overcook them. I'm a little surprised you didn't mention adding any salt or pepper, I guess some people can't have too much salt, though. Good video, ma'am.
Boy do I have great memories of Christmas eve pierogies at my Grandma's house - the best. Grandma, my mom, and my aunt would work all day to make them from scratch for all of us (10-15) and it was wonderful. This was back in the 60's-70's and they were boiled. They used potato, black pepper, onions, and dry cottage cheese (in a bag) as the filling, along with darkly fried onions in melted butter for a topping sauce. Heavenly.
I'm Lithuanian, and, in my family, Mrs. T's was the pierogie of choice. We thawed them, boiled them, then fried them in butter and onions. Even my grandmother (born in 1881) approved.
i tried to make some but burnt the pierogies. I'll try a little less than medium next time. It was a learning experience. EDIT: Actually these burnt pierogies aren't too bad.
I have done that in the past too!!!! Don’t give up. Practice makes perfect (or better). FYI every stove and microwave will cook differently so keep that in mind when making a recipe!
Thanks for the video, great job. Shame on every one of those folks who gave this video a thumbs down. My guess is they never created a video of their own so they have no clue about what it takes. 😋
Bubba made hers with-sauerkraut and potatoes ,fried up in butter and onions. Frozen can’t hold a candle but will use in a pinch. Still pretty good the way you make them
I don't know why but living in the USA Mrs T's perogi just don't come close to the frozen ones they sell in Canada. It seems Mrs T's has way too much dough and they seem to always be sealed bad and break open and the fillings aren't as tasty. I don't know why but this seems to be the case with many food products in the USA compared to Canada. It's just so strange even the produce is higher quality and fast food at the same chain stores is better. It's like everything is cheaper grade in the USA or something or more mass produced maybe so quality is lower. Don't know but it's something I never would have expected when I moved.
Well, living in Pittsburgh, I can get. like, a half dozen different brands of pierogies here. Plus plenty of restaurants that sell them. Plus most of the county fairs, festivals, etc will sell buttered pierogies and onions, along with with typical "carney food."
I would not hold Mrs Ts as representative of all brands in US : its a common national brand. As far as overall US quality, it really depends where one shops. It varies greatly by store. A co-op will feature farm fresh produce that will rival anything found in Canada, or beyond.
@@iggypopisgod9 Yes, four years later I've found some better places and a better brand of perogi at a different store. It just takes forever to shop around and figure things out. I would still say the quality and selection in general is much superior in Canada. At least it was a decade ago.
I am also 100% Polish, my babcha made these from scratch, would only use butter, and top with sour cream. This is why we were all such fatties…lol Thank You for this demonstration using Mrs T’s….and May I say “Sto-Lat!”
If they begin to get more crisp than you like , add just a bit of water or chicken broth before covering and they will stay nice and moist 😁 that's how I learned to do them down by where the street car bend !
l've always fry up bacon, then remove bacon, crumble it and use the remaining fat with onion to cook the frozen pieroges.. delishous ,now l want some ...cheers from Canada
Thanks Donna great video! I'm trying this today I got me some frozen pierogie's fresh out the bag, I'm going to do this the same as your instruction but just sauté some bell peppers in the mix. Thanks again for sharing!
You're very welcome. Start with the brand that has the flavor seasoning you like then saute in very light butter or margarine, flipping constantly as it will blacken pretty quick. Hope that helps.
I make mine just about the same way but I also add a little bacon , I even put a frying pan on the grill and made them that way with a nice smoke flavor :)
I think it would take 3 mins to throw them frozen in the boiling water and cook them much faster that way. In the mean time you fry the onions and mushrooms and then you fry the pierogies together with onions and mushrooms. Much easier solution. Don't ever use margarine. It's toxic. Clarified butter is the best.
I'm Ukrainian/Irish and when I was a child at least one night a week my father would cook perogies like this. I had my friend and his wife over for dinner not too long ago and sautéd the frozen perogies like my father. My friend's wife was born and partially raised in Slovakia and she said they were probably the best she ever had!
I cook my pierogies vey much like yours but I use bacon fat instead of butter to cook them in. it really gives it a great flavor especially with the onions !
Perogies are my favorite. I like to cook them with garlic and onions. But one thing i dont get is margerine is gross af and is basically artificially flavored oil. Using regular butter is probubly healthier. But for some reson when i make them i always burn them and the outside gets crusty and hard. So i am going to try boiling them first in the pan with water then dumping the water out and putting butter in to get the outside golden and tasty.
Keeping them covered on low heat may be the trick to them not burning. Using butter or margarine is all a matter of personal taste and preference. Good luck with your next batch!
Donna Poirier Ok. I found a good way to cook them. I heat water in the pan on the stove then when it boils I cook the perogies in the water for a few minutes. Then I take them out, dump out the water, melt butter in the pan, then put the perogies back in to get golden crispy on the outside and that makes them perfect.
zamrożone pierogi należy wrzucić do wrzącej osolonej wody i gotować aż wypłyną na powierzchnę ,wyjąć łyzką cedzakową na talerz i okrosić na przykład smażoną cebulą
I like the idea of adding mushrooms or onions to the mix...I want to serve a party of 20 people something like this but I want to use salsa and sour cream as a dip, I like both of them and was wondering what your recipe with the mushrooms might taste like with sour cream or salsa as a topping?
Sour cream with the mushrooms are a tasty combination. Not sure with the salsa, but it is not difficult to remove the mushrooms after cooking. You could also have a saute with just the onions for the salsa users.
Thank you very much for this video! I made these last night exactly the way you said, but I did salt the onions, and I used 3/4 butter, and 1/4 olive oil, because butter can burn very easily, and the olive oil helps to prevent burning. I also put garlic in it, and no mushrooms as I don't care for mushrooms. I did cook my pierogies longer than you did. I wanted them really crispy, and brown, and I wanted the onion caramelized. It turned out sooooo good! I don't think I can eat pierogies any other way now. Oh, and on the last flip, I did cook them without the lid on to help the bottoms crisp up for the final cooking. I cooked 10 potato & cheddar, and 10 potato garlic and herb.. They turned out fantastic, and I wanted to thank you for showing us this video! It took me about 20 minutes with 8 flips to cook these, and they were perfectly golden brown, with caramelized onions. Very delicious! Dziękuję Ci! ☆〜（ゝ。∂）♪
I'm so glad they turned out really delicious for you. Adding your own personal touches just seals the deal on the comfort food concept!
Videos like this are a great example of the kind of things CZcams makes possible - with a camera and a bit of time you get to immortalize a bit of knowledge and share it with the entire [perogie] flippin' world.
..and help people who stopped cooking for years during University kick-start their memory of how to cook =p
It is amazing what you can find on you tube! I'm glad you liked the video.
So far the best way to cook them yet! Thanks Donna! 😃 God Bless
You're welcome and Thank you. I'm glad you liked them this way. This is my favorite also.
I love it. I usually boil them first first but i will certainly try direct pan frying. I am a fan of onion, bell peppers and real bacon (or sausage or ham) in smaller bits. and I prefer butter for cooking, but olive oil has flavours too, just be careful with the low flash point, olive oil cooks best at lower temps.
Yes! Love these! Make them the same way. But with butter and S&P. I add bacon that is frying at same time in the last 3 min. Then fry some eggs sunny side up for the side. That’s a breakfast! Cheers from Maine
Thank you for sharing. I've gotten multiple creative additions. Just need a good foundation to start.
I'm Czech. We 'par-boil' then fry with onions an garlic in butter that were started slightly earlier. All preference. I will definitely try it this way. Kielbasa is great with baked apples an onions also.
Now I want baked apples!
Great presentation. A straight to the point video. Thanks Donna!
+Annie Anderson. I try to respond to everyone who takes the time to comment and somehow you get missed. Thanks for the compliment Annie. Hope you enjoyed yours.
Finally, the way to cook pierogies.i was CONFUSED bc by x say d to boil then fry ! It just seems easier to sauté as u showed. Thx
Never made sense to boil frozen pierogies. We would only boil home made with fresh dough.
The oil i use is Butter because in Canada where i live we make are own Butter. We put Onions or green onions sour cream And sprinkle bacon on top. Olive oil burns butter Doesn’t burn.
Your way sounds delicious!
This is great! Popped right up when I looked up Pierogies and recipe on CZcams. You did a great job explaining and recording the process.
Thank you for sharing your Authentic Polish recipe!
Thank you. And you're welcome. I hope my "authentic polish recipe" hit the spot!
This was a very helpful video. Usually get together with my best friend, her sister and mom and make lots of piergies. Made 5 dozen on my own for Thanksgiving this year. Made carmelized onion with sauerkraut and potato and cheddar. Froze them. Referred to your video because I forgot if I needed to thaw them out first before I cooked them in butter. Thank you for my answer. Taking them to my daughter's future in laws......not 100% polish but thought they would enjoy them. Polish or not....who doesn't love a good pierogie. Happy Thanksgiving. God bless you.
Thank you for your comments. The carmelized onion with sauerkraut is one of my favorites! I've introduced people in their 60's who have never had a pierogi. There's no turning back!
I have a mixed Slavic ancestry, including Polish. My half Polish/half Ukrainian paternal grandmother taught me how to make pierogies when I was a child. I used to know another person who was Polish and Ukrainian. He was a great cook. He told me that store bought pierogies have no fat in the dough. That is why they are not so good. If you do look carefully, you can find great homemade pierogies. I go to a Ukrainian Orthodox church for their pierogy suppers. They have them once a month, except for July. They are so good. I prefer butter myself, as I'm orginally from a farm. Great video.
Thank you. My preference would always be home made over boxed, but sometimes that is not possible. Every Christmas Eve the great grands would be over cooking for our celebration, but I was too young to be involved. I had a polish deli not far away for awhile, which is second best, but I moved away. Sometimes you don't realize what you have until it is gone.
Thanks a million... Got them at the Polish store frozen but they told me to boil and it didn't seem right. Heading to my kitchen now with confidence. Great instructional video!
My family is literally a bunch of know nothing, bland as can be, dont add a single seasoning to ANYTHING!!! Except me... I absolutely have to find the most delicious food I can... and after having my pierogi BAKED my entire life, this video has given me hope!!! Thank you!!!
You are very welcome. It is never too late to reverse bland! Hope all went well.
I agree with you! Food will taste better if you add seasonings!
Hope your family won’t be mad if they read your comment.......!
I’ve always sucked at making perogies, this video is the help I needed. Thank you! Great tips.
You are very welcome. I'm a visual person. Just show me how to do it and step aside!
Thank you for the great video. I just bought frozen perogies and I wanted to know the best way to prepare them. I'm going to make this dish right now.
I hope they turned out great!
My family likes pierogi a lot. I've substitute it in to in paneer, alu mutter (farmers cheese, peas and potatoes).
The broth goes really well with pierogi.
That sounds delicious. Thank you for sharing.
Great method & video. I do basically the same however I usually start by steaming them a bit in about 1/4 c of water. Just speeds up the thawing process. Once the water evaporates then I add the butter and onions and keep turning as you do. Sometimes I add cut up kielbasa toward the end as well. Yum .... now I know what’s for dinner!
Kielbasa always a good addition to a plate of pierogi!
It sounds good that way with mushrooms and onions. My aunt used to make us those when we were little during the summer time. I remember when we'd come back from playing outside or coming back from being at the pool wanting to eat those for lunch. She'd just steam them or something like that and give us ketchup or mayo. to dip them in. LoL. We're not polish, but they'd sell those on the east coast. I never noticed them at the stores on the west coast until just a few years ago. Most people out here don't even know what those are and never seen them. West coasters mostly know things like ravioli, pot stickers, wontons or maybe squash filled dumplings.
Most people have fond memories when recalling how or when they had them first. Some of my work pot lucks are where people in their 60's tried them for the first time. Thank you for sharing.
Cool video I went and made it right after wards with kielbasa. Perfect lunch thank you.
Glad you enjoyed them! It's one of my favorite comfort foods.
Some other guy had a fancy channel teaching you how to cook these and he was dragging out the video. This is far better!!!
Thank you. I kinda think mine is too long, but it follows the process.
I’m a college student learning to cook on my own and this video was so helpful for my first time making pierogies! Taste just like how my grandma made them, thank you!!
You're welcome and thank you for the comment. That was my goal.
Fatherless pfp @ArabellaTheKing
Good for you! Proud to see a young college student reply! Good luck with your education and journey in life!!!!
Thank you, for the easiest way to cook my frozen perogies. As a Polish daughter I say "Smaczny" . I added green peppers and onions as well. Pre cooked my bacon and took out to add at the end. My Canadian non Polish family luvs these this way. So done with the boiling method. Ps, I also add Pinot Grigio dry white wine to deglaze at the end, and keep warm on the stove as I cook sliced Kielbasa in the air fryer with seasoning and BB-q sauce. Easy dinner that doesn't heat up the kitchen in this heat wave.
You're welcome. They do come out really tasty. Boiling just accomplishes making the perogi soggy and dilutes the flavoring of any additions that are going into the fry pan.
Well done - I love Mrs. T's pierogies!!! Fave for many years and more to come!!! I do agree - Classic Cheddar are simply the best. 🙂
Thank you! Haven't found anything better yet. Although some on the saurkraut from the Polish Deli.....
Thanks for this.. I do wish you took a moment to show how you plate and serve these.
Sometimes they don''t even make it to the plate....
Followed your directions and turned out perfect! Thanks!
You're welcome. Glad I could help.
Thank you! This was a very sweet video. I will take your advice and cook my pirogies a bit different than usual tonight. 🤞🏼❤️
You are welcome. Hoped they turned out great for you!
Had pierogi for the first time at a church fundraiser. I ordered 6 and loved them so much, I ordered 6 more. Be careful, they expand in the stomach😂
Thank you so much for sharing. I would love to learn how to make homemade Portuguese.
You're welcome. I bet there are homemade videos on You tube also!
Thank you! I made this tonight with noname frozen perogies from grocery store. Outstanding results and so fast too! forget the instructions on the label and follow Donna's instructions!
Thank you for the endorsement! I'm happy they turned out for you.
Your video made me so hungry that guess what’s for dinner tonight!? 😂 Very good video ❤
Thank you. Even the leftovers are satisfying!
I've got a box of the jalapeno pierogis and I just wanted to make sure it's ok to saute them from frozen, so I found your video. I've got half of a red onion in the fridge, and I'm going to cut that up, probably use half of it because I'm only making half of the box. I'm also probably going to add a little olive oil with the butter to prevent burning the butter and because I like the taste of olive oil. Never seen mushrooms with pierogis before and I'm not a big fan of canned mush anyway. I do have some truffle salt in the cabinet, so I'm going to try adding some of that. If I were going to use fresh mush, my suggestion would be to start the mushrooms cooking a few minutes before you add the pierogies and onions because there's a lot of water in mush, you want them to cook down and they're not going to burn easily if you overcook them. I'm a little surprised you didn't mention adding any salt or pepper, I guess some people can't have too much salt, though. Good video, ma'am.
I bet they turned out great! You are right about the fresh mushrooms and you can always season to taste, more difficult to remove it..
You just saved dinner at my house! Thank you for this video!
You're welcome. They pair with a lot or are a perfect dinner just by themselves.
Thanjs4 all the tips . I’m planning on making some for dinner tomorrow.
You are welcome. I hope they turned out great.
This is great! I'm going to use this method from now on! Thanks.
You're welcome. Glad you enjoyed them! Thank you!
I'm dying laughing mom.
it must have been amazing growing up eating stuff like this.
You got that right. But it was all homemade. Christmas Eve was the best!
I had my first pierogi 2 nights ago. Now im obsessed.
Donna Poirier your daughters got quite a mouth on her, Donna. Would love to see what else it could do. Ashleigh hit me up babe. 😘
Boy do I have great memories of Christmas eve pierogies at my Grandma's house - the best. Grandma, my mom, and my aunt would work all day to make them from scratch for all of us (10-15) and it was wonderful. This was back in the 60's-70's and they were boiled. They used potato, black pepper, onions, and dry cottage cheese (in a bag) as the filling, along with darkly fried onions in melted butter for a topping sauce. Heavenly.
I'm Lithuanian, and, in my family, Mrs. T's was the pierogie of choice. We thawed them, boiled them, then fried them in butter and onions. Even my grandmother (born in 1881) approved.
You just gotta know how to cook them!
Thank you! I’ve got an package and it did’nt say how to make perogi, and you really helped me out. Going to subscribe.
You're welcome. I'm happy I could help.
I made them your way and my girlfriend is addicted! Thank you for sharing!
You're welcome. Pierogie addiction is a good thing!
Chop up cabbage and onion, place in a pan then put pierogies on top, put on kid and cook until done
Thank you for sharing. That works!
i tried to make some but burnt the pierogies. I'll try a little less than medium next time. It was a learning experience.
EDIT: Actually these burnt pierogies aren't too bad.
I have done that in the past too!!!! Don’t give up. Practice makes perfect (or better). FYI every stove and microwave will cook differently so keep that in mind when making a recipe!
Thanks for the video, great job. Shame on every one of those folks who gave this video a thumbs down. My guess is they never created a video of their own so they have no clue about what it takes. 😋
Thank you. I don't let that bother me. There are many people out there who are difficult to please no matter what you do.
My mom always boiled them then Crisped them up in butter after. I'll try cooking from frozen in butter without boiling first
We did that when made fresh. Hope you liked as much.
Those Ms. T's pierogies the cheddar flavor of them are the best I love these
Those are my favorite also. My daughter has been getting the 4 cheese blend and says they are good also.
Bubba made hers with-sauerkraut and potatoes ,fried up in butter and onions. Frozen can’t hold a candle but will use in a pinch. Still pretty good the way you make them
I really like the saurkraut ones, 95% saurkraut, 5% potato, but I'm at the mercy of the closest Polish deli. Sometimes good, sometimes not so much.
I don't know why but living in the USA Mrs T's perogi just don't come close to the frozen ones they sell in Canada. It seems Mrs T's has way too much dough and they seem to always be sealed bad and break open and the fillings aren't as tasty. I don't know why but this seems to be the case with many food products in the USA compared to Canada. It's just so strange even the produce is higher quality and fast food at the same chain stores is better. It's like everything is cheaper grade in the USA or something or more mass produced maybe so quality is lower. Don't know but it's something I never would have expected when I moved.
Well, living in Pittsburgh, I can get. like, a half dozen different brands of pierogies here. Plus plenty of restaurants that sell them. Plus most of the county fairs, festivals, etc will sell buttered pierogies and onions, along with with typical "carney food."
I would not hold Mrs Ts as representative of all brands in US : its a common national brand. As far as overall US quality, it really depends where one shops. It varies greatly by store. A co-op will feature farm fresh produce that will rival anything found in Canada, or beyond.
@@iggypopisgod9 Yes, four years later I've found some better places and a better brand of perogi at a different store. It just takes forever to shop around and figure things out. I would still say the quality and selection in general is much superior in Canada. At least it was a decade ago.
I am also 100% Polish, my babcha made these from scratch, would only use butter, and top with sour cream. This is why we were all such fatties…lol Thank You for this demonstration using Mrs T’s….and May I say “Sto-Lat!”
Thank you. Had good memories and a laugh at your comment. Sto Lat to you also.
Going to try this recipe today. It’ looks easy to make. I bought handmade perogies. Last week.
Hope they turned out great!
This was VERY helpful. They turned out DELICIOUS. I melted some cheese also...right in the pot and served. PERFECTOOOO! thank you for the help. Xo
You are very welcome. Thank you for sharing!
I have made perogies tonight out of guess what mrs. T's I put margarine sour cream and I added a little bit of paprika on top and black pepper
Sounds great! I like mine with sour cream every now and then also.
Thanks ma'am this crisis I've been cooking a lot lately. 💕
You are welcome. Hope you enjoyed them.
thanks so much for the tips, gonna try them this afternoon with onions and whole mini button mushrooms cut in half marinated in soy sauce. mmmmmmm
Never tried with soy sauce but it sounds good!
"the perogie direction" i died!
I've been known to screw up pierogies every time I try to make the darn things, but I bet this video will help cheers!
I hope so. Good luck.
If they begin to get more crisp than you like , add just a bit of water or chicken broth before covering and they will stay nice and moist 😁 that's how I learned to do them down by where the street car bend !
Absolutely. I will sprinkle the water from the lid on them as I am checking and turning them.
excellent recipe & presentation. Thanks, Donna~
Thank you Sherrie and you are welcome. I always critique myself so I'm gad you liked it.
Thank you! You helped me look amazing in my spouse's eyes :-)
That is great! Thank you for sharing.
l've always fry up bacon, then remove bacon, crumble it and use the remaining fat with onion to cook the frozen pieroges.. delishous ,now l want some ...cheers from Canada
Thank you for that. Hint of bacon never a bad thing!
Excited to try this tomorrow! The is the best side of CZcams. Hope you are doing well
I am thank you. Hope these turned out great!
Thanks Donna great video! I'm trying this today I got me some frozen pierogie's fresh out the bag, I'm going to do this the same as your instruction but just sauté some bell peppers in the mix.
Thanks again for sharing!
Hi Daryl,
You're very welcome. Hope your pierogies turned out fantastic!
Donna
Great video, definitely going to try this technique.🙏👍❤️🇨🇦
Thank you. Hope everything turns out great.
Thank u sooo much. How do u make kelbasa I love it but idk if I make it correctly
You're very welcome. Start with the brand that has the flavor seasoning you like then saute in very light butter or margarine, flipping constantly as it will blacken pretty quick. Hope that helps.
I make mine just about the same way but I also add a little bacon , I even put a frying pan on the grill and made them that way with a nice smoke flavor :)
Like the bacon idea. I do kielbasa.
I think it would take 3 mins to throw them frozen in the boiling water and cook them much faster that way. In the mean time you fry the onions and mushrooms and then you fry the pierogies together with onions and mushrooms. Much easier solution. Don't ever use margarine. It's toxic. Clarified butter is the best.
Thank you. It's not about fast though. It's about taste and what is absorbed into the dough. Boiling in water lends to some blandness.
This was demonstration was very helpful. Thanks 💚
You're welcome. I'm glad to hear it was helpful.
Awesome video, thanks.
You're welcome. I'm happy that you liked it.
Great recipe and they came out perfect!!!
Thank you. I appreciate the feedback.
Thank you for sharing this is the only way I make them now
You're welcome. This has been my favorite for many many years.
I'm Ukrainian/Irish and when I was a child at least one night a week my father would cook perogies like this. I had my friend and his wife over for dinner not too long ago and sautéd the frozen perogies like my father. My friend's wife was born and partially raised in Slovakia and she said they were probably the best she ever had!
I'm so glad you have had great experiences growing up! Not only easy to cook, but a great healthy comfort food worthy of sharing with good friends.
I cook my pierogies vey much like yours but I use bacon fat instead of butter to cook them in. it really gives it a great flavor especially with the onions !
That sounds great Tracy. Thanks for sharing.
Thank you. I enjoyed this video.
You're welcome. I'm glad you enjoyed it. Thank you.
I'm doing it this way right now, thank you!
Hope they turned out great!
Made this recipe the same way delicious👍🏽
I'm glad you enjoyed them. I had them just last night. Works every time!
Thank you! Such helpful instructions :)
Thank you. Glad you liked it.
Thank you from Belarus !
That is fabulous! You are welcome from Florida!
Thanks donna
You are very welcome. Happy Holidays!
I like
Awesome video
Thank you!
Perogies are my favorite. I like to cook them with garlic and onions. But one thing i dont get is margerine is gross af and is basically artificially flavored oil. Using regular butter is probubly healthier. But for some reson when i make them i always burn them and the outside gets crusty and hard. So i am going to try boiling them first in the pan with water then dumping the water out and putting butter in to get the outside golden and tasty.
Keeping them covered on low heat may be the trick to them not burning. Using butter or margarine is all a matter of personal taste and preference. Good luck with your next batch!
Donna Poirier Ok. I found a good way to cook them. I heat water in the pan on the stove then when it boils I cook the perogies in the water for a few minutes. Then I take them out, dump out the water, melt butter in the pan, then put the perogies back in to get golden crispy on the outside and that makes them perfect.
Flipping heck! Easy peasy😁
Wasn't sure what I wanted to eat today until I got your reply. Nice and easy comfort food for rainy, stay at home, social distancing day!
"A very great taste sensation!"
Midnight Pierogi Time!
Any time is pierogi time!
I am doing this right....now
Thanks!
You are very welcome!
I just boiled mine in water. This looks much nicer!
Thank you. I like to think they taste better also.
i have to say -when visiting Donna and the family during the holidays - these are the first things that hit my plate - they are delicious ;o}
Food is essential. A stove is helpful. You've connected the two important dots.
LOL. Thank you. You are so right!
am try this thank you i never had one befor but been wanted to try it
I've had people in their 60's try them for the first time and got them hooked! Hope you had an enjoyable experience!
thnks , i will try next time this way i bet they will be very good
I hope so, Good luck!
zamrożone pierogi należy wrzucić do wrzącej osolonej wody i gotować aż wypłyną na powierzchnę ,wyjąć łyzką cedzakową na talerz i okrosić na przykład smażoną cebulą
Not sure what this says. Any translators?
I had a problem with the onion pouring technique. I don’t know how you make it look so easy
LOL. I had to watch the video to see what you were referring to. It's all in the wrist!
Thanks, turned out great!
You are welcome. Glad to hear! It's really a nice and simple repeatable process.
Would you like to adopt me for dinner ?
Yes!
Yay the food looks great ! I make my own sauerkraut. Heh takes a little longer, I'll try your pierogies one of these days here soon though.
I just realize how beautiful this woman is..
Love this vid! Gonna try tonight!
Thank you. Hope all went well.
You are like my wonderful mother in law.
Thank you, glad you like the video and your mother in law.
So darn good!
Thank you. I'll be having a pile tonight!
*I am polish!*
We make to cook and cook to make, recipe order backwards makes frontwards so go ahead and back up!
Not sure what exactly you said, but OK, sounds like a plan to me!
I like the idea of adding mushrooms or onions to the mix...I want to serve a party of 20 people something like this but I want to use salsa and sour cream as a dip, I like both of them and was wondering what your recipe with the mushrooms might taste like with sour cream or salsa as a topping?
Sour cream with the mushrooms are a tasty combination. Not sure with the salsa, but it is not difficult to remove the mushrooms after cooking. You could also have a saute with just the onions for the salsa users.
wow that worked great
Thank you for sharing. I'm glad you liked them this way.
I tried it it was great!!!
Thank you. I'm glad you enjoyed them.