Fried Double Smoked Bacon and Potato Pierogi in a skillet

Authentic, Organic Polish Pierogi

Just like Babcia used to make, without the work

  • Delicious
  • Nutritious
  • Ready in 10 mins

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How to fry the perfect pierogi

Our pierogi go right from the freezer, to the pan, to the table, in just 10 mins

A plate of Cheddar Cheese and Potato Pierogi, one is sliced to show filling

Get your pan nice and hot

Heat up your pan on medium-high heat for a few moments before you put your pierogi in.

Butter them up

Add some oil, butter or grease to the pan. Not only will this will make your pierogi taste better, it will also prevent them from sticking to the pan. If your pierogi still stick, you may need more oil or butter.

Be patient and let your pan do the work

Resist the urge to flip and move your pierogi until they develop a golden crust and naturally release from the pan. Sometimes pierogi stick to the pan because they are not fully cooked or thawed. If you try to move or flip them too soon, they may break or tear. To avoid this, turn up the heat a bit and wait until they are cooked inside and crispy outside. They will come off easily when they are done.


Using a time-honoured family recipe and high-quality ingredients, we hand ply each pierogi for the most authentic experience.


Made with ingredients grown on our certified organic farm. Our pierogi are high in taste and nutritional value.

Ready in 10 mins

Our pierogi are pre-boiled, so they go from freezer to the table in 10 mins. Fry, boil, or bake them right out of the package.

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We use sustainable and regenerative agriculture practices that puts carbon back into the soil, reduces greenhouse gas emissions, reverses desertification, and increases biodiversity.

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