THE WIZARD METHOD
PEROGI COOKING INSTRUCTIONS

PEROGI PREPARATION INSTRUCTIONS

You’ll need 1 small pot (at least 3L capacity) and 1 nonstick frying pan.

  1. In a small pot, bring 2L of cold water to boil.

  2. Pre-heat your pan on medium heat and add a tbsp of oil.

  3. Add frozen perogies to pot and boil for 15 seconds MAX, just to blanch them, not cooking them all the way through.

  4. Remove perogies from water, strain well and add to pre-heated pan, sauté for 2-3 mins per side, until golden brown and slightly crispy. WIZARD TIP - towards the end of frying, add 1 tbsp of butter... allow butter to melt and toss perogies to coat - yum yum!

    PRO-TIP #1:
    For best results make sure your pan isn’t too hot & they don’t spend longer that 15 secs in the boiling water - these little guys are delicate eh!

    PRO-TIP #2:
    Serve with sour cream on the side, and any toppings of your choice!


THE BIG SWEETIE
Dessert perogi preparation instructions

You’ll need 1 small pot (at least 3L capacity) and 1 nonstick frying pan.

  1. In a small pot, bring 2L of cold water to boil (hot tap water is gross, don’t use it for cooking).

  2. Add the 4 frozen perogies to pot and boil for 30-45 secs., just to blanch them, not cooking them all the way through.

  3. While perogies are blanching in water, pre-heat your pan on medium heat and add a tbsp of oil.

  4. Remove perogies from water, strain well and add to pre-heated pan, sauté for 2-3 mins per side, until golden brown and slightly crispy. WIZARD TIP - towards the end of frying, add 1 tbsp of butter... allow butter to melt and toss perogies to coat - yum yum!Add the provided cinnamon sugar to a bowl with the perogies and toss until well coated - yum yum yum!

    PRO-TIP: Try drizzling with caramel for extra sweetness.