Easy Baked Pierogies
I love pierogies, any which way. Where I grew up in Pennsylvania, fried pierogies are as common a side dish with a sandwich as French fries. In North Carolina, I have yet to see them on a menu. The first time I purchased frozen pierogies, I discovered that the directions included boiling, deep frying or pan frying. That is all very good but, when I want a quick and easy meal, I do not want the mess of deep frying, and pan-fried or boiled pierogies just do not go as well with a sandwich. So, I devised my own quick and easy baking method. The pierogies are slightly crisp but not greasy, and there is no cleanup whatsoever.
- 1 package (1 pound, 12 pieces per pound) frozen pierogies, preferably with potato and cheese filling
- 2 tablespoons water
- 2 tablespoons canola or other vegetable oil
- Salt and pepper to taste
Preheat oven to 400° F. Line a baking sheet with foil. Place the pierogies in a large bowl. Cover with very hot tap water. Let set 5 minutes or until thawed. Drain well. Place on baking sheet. Drizzle with the 2 tablespoons water and oil. Cover lightly with foil. Bake until slightly golden and crisp, about 20 minutes, being careful not to overcook or the dough will toughen. Remove from oven, season with salt and pepper to taste, and serve immediately.
Notes: Because of the way these are made, the pierogies are also good warm or at room temperature, so they work very well for a party buffet or potluck event.