We recommend storing pierogi for no more than 3 months in freezer.
Fresh is best.
Place pierogi into boiling water and stir gently with a wooden spoon or spatula to prevent pierogi from sticking together or to bottom of pot. Boil for 3-5 minutes. Pierogi will float to the top of the water when their just about done. Drain in a colander and toss in butter or oil. Garnish and serve.
On a medium heat, (190°C/375°F) use a frying pan and cover bottom of pan with oil or butter. Cook pierogi for 8-10 minutes turning regularly.
I often boil, then fry.
Prepare your pierogi to your liking. Garnish with spring onions, chives and top with sour cream, bacon, and sauteed onions.