A pierogi second is a pierogi that didn't quite make the cut for our retail bags.
A weird shape, small hole in dough, too much or too little filling could stop it from going into a retail bag. Don't be fooled, these imperfect dumplings are still absolutely delicious and make for a great budget saving hack.
A weird shape, small hole in dough, too much or too little filling could stop it from going into a retail bag. Don't be fooled, these imperfect dumplings are still absolutely delicious and make for a great budget saving hack.
Cooking methods
PIEROGI
FRY - add oil or butter to frying pan. Start on a low to medium heat to defrost pierogi in frying pan. Increase heat once the pierogi start to puff up to get that desired golden, brown crispiness.
BAKE- 180°C for 20 mins (approximately). *Hot Tip* Add cheese and toppings to create a nachos' style meal
AIR FRY- until internal temperature reaches over 75°C
DEEP FRY - approximately 2-3 mins, until internal temperature reaches over 75°C