Store-bought pierogi can be a little bland sometimes, so here’s a quick and easy way to jazz ’em up. (Oh, and if you’re thinking about following the microwave directions — don’t. I know, I know, frying is a pain, but otherwise you get soggy, flavorless lumps of dough that have cold spots in ’em. Not too appetizing.)
Utensils required: frying pan, tongs, plate, paper towels, oven, oven mitts
Ingredients:
– canola oil (just a couple tablespoons; enough to lightly cover the bottom of the pan)
– frozen potato-filled pierogi (any kind that interests you)
– garlic salt
Time commitment: 15-20 minutes
Steps:
1. Turn the burner onto medium heat, and as it heats, lightly pour a couple tablespoons of canola oil onto the frying pan. Use just enough to lightly cover the bottom of the pan — you don’t want the pierogies drowning in it.
2. Use the tongs to gently place each frozen pierog onto the frying pan. You may want to do this while wearing oven mitts — occasionally, little droplets of oil may splatter, especially if the pierog has bits of ice attached to it from being frozen. Be careful!
3. Sprinkle a little garlic salt on the top of the pierogi. After a minute or two, use the tongs to lift each pierog and check to see if it’s ready to be flipped. If it’s a light golden color, flip it and sprinkle garlic salt on the other side.
4. Line a plate with two layers of paper towels (and keep it away from the heat). As each pierog is finished cooking, place it on the plate to cool. The paper towels will remove excess oil.
