Boil: Place frozen perogies into boiling water, stir immediately. Allow water to return to a boil and perogies to float to the top. Reduce heat and simmer for an additional 2-4 minutes. DO NOT OVERCOOK. Rpmove with a slotted spoon. Drizzle melted butter or margarine to prevent perogies from sticking. DO NOT DEEP FRY.
Pan Fry: After boiling, or as leftovers, fry in oil or butter until golden brown.
Serving Suggestions: Try our sweet cream sauce recipe, which is especially good on blueberry perogies!
SWEET CREAM SAUCE: In a small saucepan, put 1 cup of whipping cream & 5 tablespoons of brown sugar on medium heat. Stir often to make sure cream does not burn. In a small bowl, put 2 tbsp. of cold water and 1 tsp. of cornstarch.
Mix until cornstarch is completely dissolved. When the cream mixture starts to boil, add cornstarch mixture and stir constantly. Bring back to a boil. Take off heat and drizzle over blueberry perogies and serve.