Buzz
Dumplings (Pierogi) originated in Eastern Europe and can be enjoyed as either a side dish or a main course. Dumplings are easy to prepare, especially when they are pre-cooked and frozen (as done by most brands). You can boil, pan-fry, or even bake them. If your dumplings are frozen and uncooked, the simplest method is to boil them, and whether or not to pan-fry them afterward is entirely up to you.
Ingredients
Pan-Fried Dumplings with Onions and Mushrooms
- 12 pre-cooked frozen dumplings (approx. 450g)
- 4 tablespoons of butter
- 0.75 cup (180g) sliced onions
- 0.75 cup (180g) sliced mushrooms
Steps
Boiling Pre-Cooked Frozen Dumplings
Microwaving dumplings is the fastest method. Place the frozen dumplings into a large microwave-safe bowl. Fill the bowl with enough water to fully submerge the dumplings. Microwave on high for 5 minutes, then carefully remove the bowl and check if the dumplings are soft and heated through. Drain the water and serve the dumplings.
- 5 minutes is usually enough to cook a 450g pack with about 12 dumplings.
- Do not cover the bowl while microwaving.
Boiling dumplings on the stove. For a 450g pack with around 12 dumplings, boil at least 2 liters of water in a large pot. Drop the frozen dumplings into the water and cook until they float to the surface, then simmer for another 1-2 minutes. The total cooking time is typically around 5-7 minutes. Drain the water or use a slotted spoon to remove the dumplings.
- Since the dumplings are pre-cooked, you only need to briefly boil them.
- If you plan to boil and then pan-fry, you can remove the dumplings as soon as they float. Dry them with a paper towel before frying.
Pan-frying frozen dumplings or after boiling them. Heat about 0.25 cup (60 ml) of butter, olive oil, or a butter-oil mixture in a pan over medium heat. Carefully add the dumplings to the pan and cook until they are soft, heated through, and turn a light golden brown. Turn them regularly while cooking.
- If you're pan-frying the dumplings straight from the freezer, it will take about 8-10 minutes to cook a 12-dumpling pack.
- If you've boiled them first, it will only take around 2-3 minutes to get a light golden color.
Bake frozen dumplings for a crispy texture.
Preheat the oven to about 200°C, then place a pack of 12 dumplings onto a baking tray that has been sprayed with cooking oil. Bake for 18-20 minutes, flipping halfway through the cooking time, until the dumplings turn a light golden brown.
- For a deeper golden color, spray more cooking oil on top of the dumplings before baking, or brush them with melted butter.
Deep fry dumplings if you want them extra crispy. Choose a deep pan or large pot and pour in 5-8 cm of cooking oil (e.g., vegetable oil, canola oil, or peanut oil). Heat the oil to 180°C, then carefully lower the dumplings into the oil using a slotted spoon. Fry for at least 4 minutes (until all dumplings float), then remove them and place them on a plate lined with paper towels.
- Use a kitchen thermometer to check the oil temperature.
- Ensure there is enough oil to fully submerge the dumplings. If your pan is not large enough to fry the whole pack, divide it into 2 or more batches.
- Be cautious when adding the dumplings to the oil to avoid splattering.
Cooking Frozen Uncooked Dumplings
Bring 2 liters of salted water or more to a boil. Pour water into a large pot and bring it to a boil over high heat. Add a generous pinch of salt once the water starts to boil.
- Use 2 liters of water to cook 8-10 dumplings – approximately 450g.
Add the dumplings to the pot, stir gently, and adjust the heat. Once the water is fully boiling, carefully add the frozen dumplings to the pot, being careful not to splash the boiling water. The dumplings will sink initially, so stir gently to prevent them from sticking to the bottom of the pot. Adjust the heat as needed to maintain a gentle boil.
- Keep the lid off while cooking the dumplings.
Boil the dumplings until they float to the surface. The total cooking time is usually about 5 minutes. If you're planning to pan-fry the dumplings afterward, you can remove them at this point.
- However, if you prefer to just boil them (without pan-frying), cook them for an additional 2-3 minutes after they float to the surface. Then, drain the water or use a slotted spoon to remove the dumplings, placing them in a bowl. Toss them with a bit of butter and/or olive oil. At this point, the dumplings are ready to serve.
Dry the dumplings with paper towels if you plan to pan-fry them. After boiling the dumplings until they float to the surface (about 5 minutes), use a slotted spoon to remove them and place them on a plate lined with paper towels. Pat the dumplings dry to remove excess water.
- If you don't remove the excess water, the oil will splatter when you add the dumplings to the frying pan.
Heat 0.25 cup (60ml) of butter and/or oil in a large pan. Set the stove to medium heat and add the butter, olive oil, or a mix of both to the pan. Heat the pan and oil for 2-3 minutes.
- This amount of oil is sufficient to fry 450g of dumplings (about 12 pieces).
Pan-fry the dumplings for 3-4 minutes, then flip them over. Carefully add each dumpling to the hot oil. Keep the dumplings spaced apart to prevent them from sticking together—if the pan is too small, cook them in batches. Fry the dumplings for 3 minutes, then check the underside. If it hasn't turned golden brown, fry them for an additional minute.
Flip the dumplings over. Once the underside of the dumplings reaches a nice golden color, use tongs to flip them over and cook for another 3-4 minutes. When the other side turns light brown, remove them from the pan and serve.
Recipe: Pan-Fried Dumplings with Onions and Mushrooms
Melt 4 tablespoons (60g) of butter in a large skillet. Place the skillet on the stove over medium heat. It should take around 2-3 minutes to fully melt the butter.
- If desired, you can use 2 tablespoons (30g) of butter and 30ml of olive oil instead.
Add 12 pre-cooked frozen dumplings to the skillet. Carefully place each dumpling into the skillet to prevent the hot butter from splashing out.
- A standard pack of frozen dumplings contains around 12 pieces.
- If using uncooked frozen dumplings, you should boil them on the stove (until they float) or microwave them (for 5 minutes) before placing them in the skillet. Be sure to dry them before frying.
Add 0.75 cup (180g) of sliced onions and 0.75 cup (180g) of sliced mushrooms to the skillet. Simply pour the onions and mushrooms over the dumplings, then use a spatula to mix them into the dumplings.
- If you don't like mushrooms, use 1.5 cups (360g) of onions and skip the mushrooms.
Cover the skillet for 2 minutes, then flip the dumplings over. Cover the skillet and cook the dumplings, onions, and mushrooms for 2 minutes over medium heat. Afterward, remove the lid and flip all the dumplings over, stirring the onions and mushrooms.
- At this point, you should notice the dumplings turning a light golden brown.
Fry the dumplings for an additional 2 minutes with the lid on. Cover the skillet and continue frying for 2 more minutes. Then, remove the lid, flip the dumplings over, and stir the onions and mushrooms once more.
Cover the skillet and check the dumplings every minute. Continue opening the lid, flipping the dumplings, and stirring the onions and mushrooms until everything reaches a nicely browned color. The total frying time to achieve a beautiful golden brown exterior is usually 14-16 minutes.
- If the dumplings brown in 12 minutes or less, reduce the heat to medium-low and cook for at least 14 minutes. Press the center of a dumpling to check if it’s soft and cooked through.
- Once the dumplings are a perfect golden brown, they're ready to serve!
What you'll need
Pan-Fried Dumplings with Onions and Mushrooms
- Large skillet with a lid
- Spatula
- Cutting board and knife
- Measuring cups and spoons
