I've been buying pre-packaged pierogi from Trader Joe's and local Polish delis. But I can't seem to get a straight or consistent answer on how you are supposed to cook them. Should you steam pierogi, boil them, or saute them with butter?
My babcia (grandmother, she came to the states in '49) boils them after assembly. If she's serving them right away, she browns them in some butter. Otherwise, she packages them up in ziplock bags and freezes them.
Packaged pierogi are probably already boiled. I would thaw them and saute in a little butter until golden brown and warm through.
My grandmother, who is from Poland, simmered them in boiling salted water and then drained them. She smothered them in butter that had been browned, this was how my mother taught me. Not sure if this is the authentic way but it is what was passed down three generations. This process is used for the potato cheese mix as well as the fruit pierogi, both being covered with browned butter
I Am 75 and learned how to make pierogi from my mother who learned from her mother. Pierogi should be boiled and drained. When boiling never put more than 5-6 in the pot at one time. In a frying pan, melt butter and fry finely chopped onions and finely chopped salt pork. Fry the boiled pierogi in the mixture on both sides to favor, do not brown. Serve with sour cream.
This is how I make them! This YouTube video is great, and easy to follow. They taste amazing this way!
[Paraphrased Video] Saute first in butter, margarine or butter flavored spread as many as you can reasonably fit in the skillet on one layer. Add mushrooms, onions and seasonings as desired. Cover and steam for a few minutes at a time flipping as you check and stir. Brown gently and heat through, flipping every few minutes.