How to Pan-Fry Perogies Until Golden and Crispy
Pan-fried perogies are golden and slightly crispy on the outside. The dough stays soft, and the filling remains warm and tender inside.
We recommend pan-frying perogies with butter. Butter gives them a richer flavour and a pleasant creamy taste. It also helps the outside turn golden brown.
Perogies can be boiled before pan-frying, or they can be cooked directly from frozen. Both methods work well when you use medium heat and allow enough time for the filling to become fully heated.
What You Need
Frozen perogies
Butter
A large frying pan
A pot of water, if boiling first
A lid, if cooking directly from frozen
Optional sliced onions
Optional bacon or farmer sausage
Sour cream for serving
Method 1: Boil and Then Pan-Fry
Boiling before pan-frying is the easiest way to make sure the filling is fully heated and the dough remains soft.
Step 1: Boil the Perogies
Bring a large pot of water to a gentle boil.
Carefully add the frozen perogies. Do not place too many in the pot at one time.
Stir gently so they do not stick to the bottom or to each other.
When the perogies float to the top, continue cooking them for another 1 to 2 minutes.
Remove them with a slotted spoon and drain them well.
Allow excess water to drip off before placing them in the frying pan. Wet perogies may cause hot butter to splash.
Step 2: Melt the Butter
Place a large frying pan over medium heat.
Add about 1 to 2 tablespoons of butter.
Allow the butter to melt and lightly cover the bottom of the pan.
Do not use very high heat. Butter can burn quickly, and the outside of the perogies may become too dark before the filling is hot.
Step 3: Pan-Fry the Perogies
Carefully place the boiled and drained perogies into the frying pan.
Leave a small amount of space between each perogy. Do not overcrowd the pan.
Pan-fry the first side for about 3 to 4 minutes.
Turn each perogy carefully. Cook the second side for another 3 to 4 minutes.
The perogies are ready when both sides are golden brown and slightly crispy.
Serve them immediately while they are hot.
Method 2: How to Pan-Fry Perogies From Frozen
Perogies can also be pan-fried directly from frozen. You do not need to boil or thaw them first.
Place the frozen perogies in a non-stick frying pan.
Add about 1/3 cup of water. The water should lightly cover the bottom of the pan, but it should not completely cover the perogies.
Cover the frying pan with a lid.
Cook over medium heat for about 6 to 8 minutes. The steam will heat the filling and soften the dough.
Check the pan during cooking. Add a small amount of water if the pan becomes completely dry before the perogies are heated.
When the perogies are soft and heated, remove the lid.
Allow the remaining water to evaporate completely.
Add 1 to 2 tablespoons of butter.
Continue cooking over medium heat. Pan-fry the perogies for about 3 to 4 minutes on each side, until golden brown and slightly crispy.
We recommend adding the butter after steaming. This prevents the butter from burning while the frozen filling is heating. It also gives the finished perogies a richer, buttery flavour.
How to Add Fried Onions
Fried onions are a traditional and delicious topping for perogies.
Slice one onion into thin pieces.
Melt butter in the frying pan over medium-low heat.
Add the sliced onions and cook them slowly until they become soft and golden. This usually takes about 8 to 10 minutes.
You can cook the onions first and remove them from the pan. Then pan-fry the perogies in the same pan.
You can also move the onions to one side of the pan and cook the perogies beside them.
Butter or Cooking Oil
Butter is our recommended choice for pan-frying perogies.
It gives the perogies a rich flavour and helps create a golden outside. The creamy taste of butter also works well with potato, cheese, bacon, onion, and cottage cheese fillings.
Cooking oil can also be used. However, it usually has a lighter and more neutral flavour.
You can combine butter with a small amount of cooking oil. The oil may help prevent the butter from browning too quickly.
How to Keep Perogies From Sticking
Use a non-stick or well-seasoned frying pan.
Use enough butter to lightly cover the bottom of the pan.
Drain boiled perogies well before frying.
Do not overcrowd the frying pan.
Use medium heat instead of high heat.
Allow the first side to become golden before turning the perogies.
Turn them gently so the dough does not break.
What to Serve With Pan-Fried Perogies
Pan-fried perogies can be served with:
Sour cream
Fried onions
Bacon
Farmer sausage
Gravy
Green onions
Salt and black pepper
They can be served as a main meal, a side dish, or a quick snack.
For a complete meal, serve them with farmer sausage, cabbage rolls, soup, or a fresh salad.
How to Reheat Pan-Fried Perogies
Place the cooked perogies in a frying pan over medium-low heat.
Add a small amount of butter.
Heat them for several minutes on each side until the filling is hot.
Reheating them in a frying pan helps keep the outside slightly crispy.
A microwave can also be used, but the outside may become softer.
Helpful Pan-Frying Tips
Use medium heat for even cooking.
Do not place wet perogies directly into very hot butter.
Do not thaw frozen perogies at room temperature for a long time.
Make sure the filling is fully heated before serving.
Add butter after steaming when cooking directly from frozen.
Serve the perogies immediately for the best texture.