I make perogies and freeze them. In order to cook them, I have always boiled them and then sautéed them in butter, with onions.
Tonight, I was making a one dish sauerkraut, boneless chop dinner in a little 2 qt. PC, I recently purchased from Midnight box. I decided to go ahead and throw in the frozen perogies. Did the whole thing under pressure for 8 min., cooling naturally. Pulled out the perogies and sautéed them a little to give them a little color.
From now on, it is frozen perogies steamed in the PC, instead of boiled on water on top of the stove. They are much nicer steamed.
That’s weird. My post didn’t stick.
I shared a link to this post on Twitter and Facebook and several readers were really excited about this.
I think this is a fantastic discovery – and sooo hip!
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