Thank you for your order we hope you enjoy our handmade Ukrainian Food. Here are our suggested cooking directions but if your Baba told you something different we won’t argue. All directions are from frozen, reduce cooking times if items are thawed, perogies should never be thawed.
Our favorite method:
Chinese dumpling method: Heat butter in pan, then place frozen perogies in hot butter and brown one side (about 2 mins), flip over and brown other side (about 1 min) once nice and brown add some water and cover, steam until the water is gone.
Put in boiling salted water until they float. You can take cooked perogies and sauté in butter until golden brown or serve with butter and onions or sour cream.
BBQ or Over Fire: Put perogies and a healthy knob of butter into tin foil wrap tightly, place on medium high heat. Cook for 5 mins a side with a little shake halfway on each side.
Cabbage Rolls: Put in a Casserole dish (or cook in tin container) place some water in dish and bake covered with tin foil at 350 for about 2.5 hours, make sure there is water in the pan periodically, replenish if necessary.
Lazy Cabbage Rolls: Add water to pan (1/2 the pan) and cook at 350 for about 45 mins.
Beet Rolls: Pour cream over Beet Rolls about 2/3rds up. Put in 350 oven for 45 mins.
Perishke: Warm Buns by Baking (30 mins) or use can use the Microwave. Saute butter and onions in a medium pot, add cream and chopped dill and warm to a simmer, add a tbsp or two of flour to slightly thicken cream. When ready to serve, pour cream over buns.
Nalysynka: Saute butter and onions in a medium pot, add cream and chopped dill and warm to a simmer, add a tbsp or two of flour to slightly thicken cream. Pour cream over nalysynka about 2/3rds up. Put in 350 oven for 45 mins.
For Dill Sauce: Combine 1 small onion, finely chopped, 2 tbsp butter & 2 cups whipping cream in a small pot, sprinkle in finely chopped dill