Serving our frozen pierogi
If you are not sure about which flavor to serve. I would serve our Potato Cheese Pierogi since it is loved by all ages and by even the most picky eaters! However, note that the Potato Cheese pierogi can dry out faster than the other pierogi versions if sitting on a hot plate for an extended period of time.
2. Boil a large pot of salty water (the larger the pot the better, we always just use our largest pot available in the kitchen). When at a full boil, carefully place just enough frozen pierogi in the pot (lower them with a spoon and stir). Make sure to not add too many so they do not touch when they float to the top of the pot. Immediately stir so they do not stick to the bottom of the pot and break. Let water come to a gentle boil again, and as soon as it starts to boil, turn water down to a low simmer, stirring occasionally. Cook for 8-10 minutes from time you place pierogi in boiling water.
3. Remove pierogi from pot by using a slotted spoon to take them out individually and rest on a plate with olive oil so they do not stick together. Repeat until all Pierogi are cooked.
4. While pierogi are cooling on a plate (best to cover the plate and they will steam a little), heat a large, non-stick pan and add onions (and chopped bacon and jalapenos if using) with a little butter and olive oil. TIP: If you are using bacon that has quite a bit of fat, you may not need to add the oil. If you use a leaner bacon like turkey bacon, you may need to add the oil and butter. Cook bacon till tender, but not crispy.
5. For chopped onions, sauté till brown on medium heat. Caramelized onions take surprisingly longer than most think. If you are not sure, try one, it should be sweet. If not, cook longer. It is actually best to cook them for a while on medium heat, not on high since you don’t want to burn the onions, just really brown them. Also, if you are burning them, you also may need more oil. Turn down heat and add garlic and sage (or favorite herb). Garlic is added last so you don’t accidentally burn it. Cook garlic on low till done.
6. At this point, you can stop and store everything in the fridge for later, keeping toppings separate for when you are ready to serve…or keep going if you want them crispy. FYI You can serve the pierogi as is, just place the boiled pierogi with olive oil on a platter, top with your onion mixture and serve with sour cream.
7. Add pierogies to the frying pan on medium heat. If dry, you may need to add more oil. You do not want the pierogi to stick to the pan.
If preparing pierogi for the next day:
8. Take boiled pierogi out of the fridge and heat a non-stick pan on medium heat with olive oil and butter. Let the pierogies cook for 2-3 minutes on each side or until desired surface texture is reached.
9. Add topping and reheat together with pierogi.
10. When the pierogies have reached the desired surface texture, remove from heat and stir so topping is on both sides of pierogi.