Buzz
I have no issues with traditional boiled pierogi—the soft dough filled with a variety of ingredients like potatoes, cabbage, cheese, or meat is undeniably comforting. However, given the choice, I'd almost always pick a crispy and golden fried pierogi, specifically one made in an air fryer. A key tip for getting that delightfully crispy and delicate skin with an air fryer is to first boil the pierogi.
The secret to perfect air fryer pierogi.
If you've ever tossed frozen pierogi into an air fryer, chances are you only did it once because they came out dry and tough (definitely not crispy). The air fryer, as we know, doesn’t magically fry things; it's essentially a mini convection oven. As the fan circulates hot air in the compact space, high temperatures are reached. Your food cooks quickly, but there's also a high chance it will turn out crisp—perhaps similar to deep-fried food or, on the downside, as tough as cardboard.
The dry air from the air fryer can be quite effective at extracting moisture, so foods that don’t start off with much moisture end up getting even drier. This is why it's not ideal for toasting slices of bread. Frozen pierogi have a dry pasta-like exterior, which only gets drier in the air fryer while the filling is reheated. The resulting pierogi will still be edible, but the skin will have a pasty texture and floury taste, which is far from ideal.
In a side-by-side comparison of the air-fried-only version (right) and the boiled-first version (left), you can instantly notice the difference in color and texture. Upon closer inspection, the boiled-first pierogi on the left show small bubbles scattered across the entire surface. These air pockets form as the moisture inside the dough hydrates and evaporates quickly.
Boiling the pierogi first alters both the texture and composition of the dough.
Inspired by air-fried caramel pasta crisps, I first boil my pierogi and then coat them with a touch of butter. The boiling process hydrates the dough and the thin layer of fat promotes better browning. After boiling, the dough becomes soft and plump as it absorbs water. When you transfer the pierogi to the air fryer, whether they’re filled with potato or just plain pasta, the intense heat quickly evaporates the moisture, leaving behind a sheet of pasta filled with tiny air pockets. This makes each bite light and crisp rather than hard.
Before air frying, I like to toss my pierogi in a little butter and salt. This not only helps the heat distribute more evenly in the air fryer, but it also adds extra flavor. It’s a win-win. If you're air frying homemade, fresh pierogi, boil them just until they float—about two minutes.
Air-Fried Pierogi Recipe
Ingredients:
8-10 frozen pierogi
½ tablespoon butter
A pinch of salt
1. Fill a medium-sized pot with enough water to fully submerge the pierogi without them overcrowding each other. Bring the water to a boil.
2. Gently drop the pierogi into the boiling water and cook them almost entirely. Refer to the package instructions for boiling time and subtract two minutes. Depending on their size, this should take about five to eight minutes. I boiled mine for seven minutes as they were medium-sized.
3. While the pierogi are boiling, place the butter and a pinch of salt into a wide mixing bowl.
4. Use a strainer to drain the pierogi and let any excess moisture evaporate for about two minutes. Then, transfer the hot pierogi to the bowl. Toss and flip them to ensure they’re evenly coated in the buttery, salty goodness.
5. Place the pierogi in the air fryer, set it to 350ºF on the “air fry” setting, and cook them for 10 to 12 minutes, flipping them halfway through. Serve with your favorite condiments or a generous smear of garlicky butter.
