Air-Fried Perogies: A Healthy, Quick Treat

Pierogies are traditional Polish dumplings, made from unleavened dough and stuffed with sweet or savoury fillings. They are usually boiled or pan-fried, but can also be cooked in an air fryer. This method is quicker, healthier, and easier than traditional cooking methods, and results in a crispy exterior and soft interior.

How to cook perogies in an air fryer

How to cook pierogies in an air fryer

Pierogies are a type of Eastern European dumpling, traditionally Polish, made from unleavened dough and stuffed with a sweet or savoury filling. They are usually boiled or pan-fried, but cooking them in an air fryer is a healthier alternative that gives them a crispy texture.

Ingredients

• Frozen pierogies (you can use mini or full-sized pierogies)
• Olive oil, avocado oil, peanut oil, vegetable oil, or cooking oil spray
• Salt and other seasonings of your choice (optional)
• Toppings or dips of your choice (optional)

Method

• Preheat your air fryer to 390-400°F (200°C).
• Place the frozen pierogies on a baking sheet or plate.
• Coat each pierogi on both sides with oil. You can use a cooking oil spray, brush, or toss them to coat.
• Place the pierogies in a single layer in the air fryer basket, leaving space between each one for the hot air to circulate.
• Cook for 10-12 minutes, turning them over halfway through.
• Serve immediately with your chosen toppings or dips.

Tips

• You can cook pierogies straight from frozen.
• If you want to reheat leftover pierogies, put them back in the air fryer for a few minutes until they are warmed through.
• If you don't want to use oil, you can leave it out, but this may affect the crispiness of the pierogies.

The benefits of air frying perogies

Air fryers have become increasingly popular in recent years, offering a quick and easy way to cook a variety of foods, including perogies. Perogies, also known as pierogies, are Eastern European dumplings traditionally filled with potatoes and cheese, although they can also be filled with meat, sauerkraut, or onion.

Speed and Convenience

Air frying perogies is significantly faster than traditional cooking methods, making it a convenient option for busy individuals and families. It only takes around 10-12 minutes to cook frozen perogies in an air fryer, and you don't need to thaw them first.

Consistent Results

With an air fryer, you can achieve perfectly crispy perogies every time. The hot air circulation in the air fryer ensures even cooking, resulting in a golden-brown, crispy exterior and a soft, fluffy interior.

Healthier Option

Air frying requires little to no added oil, making it a healthier alternative to other cooking methods like deep frying. It results in crispier perogies with less fat, and the reduced use of oil also means less waste.

Easy Cleanup

There's no messy stovetop or oven to clean after air frying perogies. The air fryer basket can be easily cleaned, making it a low-maintenance cooking option.

Versatility

Air-fried perogies can be served as a snack, appetizer, side dish, or even a meal on their own. They can be paired with various toppings and dips, such as sour cream, caramelized onions, mushrooms, or sausage. You can also experiment with different types of perogies, including potato and cheddar, beef, or spinach and feta.

Dorm-Friendly

Air fryers are perfect for college students as they can be used in dorm rooms. This makes it easy for students to prepare quick, tasty, and relatively healthy meals without having to rely on takeout or dining halls.

Perogie toppings and dips

Perogies are delicious on their own, but you can always pump up the flavour with toppings and dips.

Traditionally, perogies are eaten with melted butter, sour cream, or fried onions on top. However, if you're looking for something more substantial, there are plenty of other options to choose from!

For a more traditional Polish topping, you can use caramelised onions, mushrooms, sausage, or cabbage. You can also serve perogies with a variety of sauces, including garlic sauce, tomato-based sauces, bechamel sauce, mushroom sauce, or ranch dressing.

If you're feeling creative, you can even make your own sweet or savoury dipping sauces. For example, you can combine pureed strawberries with sugar for a fruit sauce, or melt chocolate and mix it with heavy cream for a chocolate sauce.

• Sour cream and chives
• Caramelised onions
• Applesauce
• Melted butter with sweet paprika
• Salsa, cream cheese, or French onion dip
• Bacon and onion topping
• Buttered breadcrumbs
• Chopped herbs, such as chives, parsley, cilantro, or dill
• Kielbasa sausages
• Honey
• Jam, marmalade, syrups, or fruit preserves
• Whipped cream or vanilla-flavoured whipped cream
• Fresh fruit, such as apples fried in butter
• Cinnamon powder and sugar
• Skwarki (crunchy golden-brown nuggets of fried pork fatback)
• Bacon, onions, and sour cream with melted butter
• Mushroom sauce
• Ranch sauce/dressing
• Sweetened sour cream
• Sugar and buttered breadcrumbs
• Chocolate sauce
• Sweetened yogurt, such as vanilla yogurt

How to store and reheat perogies

Perogies can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.

To reheat perogies, you can use a stovetop, oven, or microwave. If you prefer your perogies soft and juicy, use a wet heating method such as boiling or steaming. For crispy perogies, use a dry heating method such as baking or frying.

Stovetop:

• Set the stovetop to medium-high heat.
• Fill a pot with hot, salted water and place it on the stove. Allow the water to boil before adding the perogies.
• Boil the perogies for 4-5 minutes until they are hot and soft.
• Alternatively, you can steam the perogies in a double boiler for 4-5 minutes.
• If you prefer a crispy exterior, add a small amount of oil or butter to a frying pan and saute the perogies for 4-5 minutes.

Oven:

• Preheat the oven to 350°F.
• Lay the perogies on a baking sheet and cover with foil.
• Bake for around 20 minutes, or until they are heated through.
• Check the perogies regularly to ensure they do not split or crack.

Microwave:

• Lay the perogies flat on a microwave-safe plate.
• Microwave for around 3 minutes, checking and turning them every 30 seconds to ensure even heating.

The history of perogies

Pierogi are filled dumplings made by wrapping unleavened dough around a savoury or sweet filling. They are often boiled and then pan-fried before serving. They are associated with the cuisines of Central, Eastern and Southeastern Europe, and are also popular in modern-day American cuisine.

The English word "pierogi" comes from the Polish "pierogi", which is the plural form of "pieróg", a generic term for filled dumplings. It derives from Old East Slavic "пиръ" (pir) and further from Proto-Slavic "pir", meaning "feast". While the exact origin of the dish is unknown, it likely originated in Central or Eastern Europe and has been consumed in these regions long before any of the present political nations existed.

One legend states that in 1238, Hyacinth of Poland visited Kościelec, and during his visit, a storm destroyed all the crops. After Hyacinth told everyone to pray, the crops grew back overnight. As a sign of gratitude, the people made pierogi from these crops for Saint Hyacinth. Another legend states that Saint Hyacinth fed the people with pierogi during a famine caused by an invasion by the Tatars in 1241.

Pierogi were traditionally considered peasant food, but they eventually gained popularity and spread throughout all social classes, including nobles. In the 17th century, they were considered a staple of the Polish diet, and each holiday had its own special kind of pierogi. Different shapes and fillings were made for holidays such as Christmas and Easter. Pierogi were also served at important events like weddings, mournings or wakes, and some for caroling season in January.

Pierogi are an important part of Polish culture and cuisine today and are considered to be the national dish. They are served in a variety of forms and tastes, ranging from sweet to salty to spicy. They are also served at many festivals, playing an important role as a cultural dish. At the 2007 Pierogi Festival in Kraków, 30,000 pierogi were consumed daily.

Polish pierogi are often filled with fresh quark, boiled and minced potatoes, and fried onions. This type is called "pierogi ruskie", which means "Ruthenian pierogi". Other popular pierogi fillings in Poland include ground meat, mushrooms and cabbage, or an assortment of fruits for dessert. Sweet pierogi are usually served with sour cream mixed with sugar, and savoury pierogi with bacon fat and bacon bits.

Pierogi were brought to the United States and Canada by Central and Eastern European immigrants and are particularly common in areas with large Polish or Ukrainian populations, such as Pittsburgh, Chicago, and New York City. In the post–World War II era, freshly cooked pierogi became a staple of fundraisers by ethnic churches. By the 1960s, pierogi were a common supermarket item in the frozen food aisles in the US and Canada, and they remain popular today.

Frequently asked questions