General Cooking Instructions - CHEEMO (2024)

FAQs

How do you cook cheemo frozen perogies? ›

Cover bottom of frying pan with cooking oil, margarine or butter and heat to 190 °C (375 °F) or medium heat. Place frozen perogies into frying pan and fry for approximately 3-4 minutes until golden brown. Then, turn perogies over and brown on other side for 3-4 minutes.

Don't be afraid to put precooked bacon bits in there too, or mushrooms, peppers etc. I use the Cheemo perogies which have been steam cooked at the 4-million-perogies-a-day plant, so they don't require boiling first.

Preheat your air fryer to 400°F. Place frozen pierogies on a baking sheet or plate. Using an oil with a high smoke point (such as avocado oil, peanut oil, or vegetable oil), generously baste each pierogi on both sides. Place pierogies in a single layer in the air-fryer basket and set the cooking time for 10-11 minutes.

Frozen: Defrost pierogi overnight and use the above instructions to sear them. If you're boiling or steaming them you don't have to defrost them but boil them for 5 minutes and steam them for 8 minutes. Alternatively you can cook them from frozen but don't start them too hot.

A tried and true method for cooking pierogies is frying. The texture is crunchy on the outside and creamy on the inside. And, they make great side dishes, appetizers, or perfect finger-food for snacking!

You can either sautee or boil them, depending on your taste. Either way, you do not need to defrost them; you can and should cook them directly from frozen. I happen to like sauteeing in butter, which turns them a lovely shade of golden brown and a bit crispy.

In a large NON-STICK fry pan, melt the butter with the olive oil. Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning. Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish!

Cook your pierogi the usual way or plunge them into boiling water for 30 seconds. Then, spread them on a tray and let them cool. Freeze for 2 to 3 hours. Once frozen, transfer them to a freezer bag and store in the freezer.

Our family owned company was started by Walter and Eileen Makowecki in 1972 and has been producing top quality perogies at a great value ever since.

Deep-Fried

Heat cooking oil to 260°C (500°F), in an electric deep fryer. Place frozen perogies or pelmeni in a single layer and cook until golden brown on both sides. Remove, place into a closed container and let them sit for 5 minutes. Serve with your choice of toppings.

How to make the best frozen perogies? ›

Brush melted butter or oil on both sides of frozen pierogies and place in a 400° preheated oven on a baking sheet for 20 minutes, flipping once.

Microwave. In microwave-safe bowl, cover frozen pierogies completely with water and loosely cover bowl with plastic wrap. Full Size & Mini: Microwave on HIGH 7 minutes. Drain and serve.

The oven does all the work and they come out warm and toasty. To make your pierogies, preheat your oven to 400ºF and drizzle some olive oil on a sheet pan. Toss the pierogies in the olive oil with some salt and pepper (and minced garlic if you're feeling it). Bake for 15-20 minutes.

In a large NON-STICK fry pan, melt the butter with the olive oil. Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning. Cook over high heat until the onion is soft and browned and pierogies are nicely browned. The pasta shell will get a little crunchy - it's delish!

As I mentioned before, homemade pierogies freeze really well. Once they are shaped and before you boil them, pop them into the freezer on a baking sheet. Once they are frozen, transfer the frozen pierogies to an airtight bag and return them to the freezer with as much air removed from the bag as possible.

Heat Your Pan: Start by heating a frying pan on medium heat. A non-stick pan is handy, but any regular pan will do with a little oil or butter. Prepare the Pierogi: In a frying pan, simply add a bit of butter or oil before arranging the pierogi in a single layer, making sure they don't overlap.