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  1. Tried airfrying Ruthenian ones. Weren’t disappointed, but wouldn’t call it a life changer, considering that boiling or pan frying them doesn’t take that much more effort. I guess it’s a good alternative if you want them fried, but are avoiding extra fats.

  2. Polan sees air fried pierog: *seethes*

    Polan sees strawberries in makaron: perfectly natural.

  3. disfunction-of-house on

    No, just no. You can boil them, then fry with onions for flavor. Pierogy fried raw will be dry to the extent of inedibility. If you really want to up your pierogy, try steaming them in rice cooker.