Just boiled is the Ukrainian way to serve savory traditional pierogi.  To do this bring a pot of salted water to a boil.  Add the frozen pierogi, no more than a dozen at a time. Bring back to a boil, until they float, then cook for an additional 3-4 minutes.  Drain, then give them a quick rinse in cold water so they don’t stick together. Serve them with sautéed onions and a side of sour cream.

An alternate way to cook is a pan-steam method; cooking from frozen using a covered sauté pan.  To do this, add a 1/4 cup of water and a pat of salted butter to your pan, and heat until butter is melted.  Arrange a dozen pierogi in a single layer and cover. Allow them to gently steam until tender turning once, around 4-5 minutes.  Remove lid. Uncover and let them finish in butter turning frequently until lightly crisped and golden.  Serve with your favorite side.

Many people prefer their pierogi pan-fried after boiling — cooked in butter or oil until golden brown and crisp, then finished with their favorite toppings. You can also deep fry them at 350 degrees, until golden, and use them to dip in sour cream, gravy, or ranch! You can even top them with taco meat, cheese and pop them in the oven for a Nacho Pierogi!

Other topping ideas:

• Crumbled bacon

• Mushroom gravy

• Applesauce

• Cheese curds

• Chili or stew

Anywhere you would serve potatoes or rice, you can serve pierogi — or simply make a meal of them on their own.