Peter & Pat’s Pierogies have officially launched in Costco locations across Canada. These are no ordinary pierogies, Peter & Pat use a 60-year-old family recipe, made with 100% real potato, 100% natural ingredients and 100% family tradition. Peter & Pat grew their love for traditional Eastern European food into a thriving catering business in the Northeast United States over the last 20 years. Everybody’s favorite has always been their pierogies, which are delicately crafted potato filled dumplings. Pierogies are all-natural, with no preservatives.
I had no idea that pierogies can be, pan-fried, deep-fried, steamed, or micro waved in minutes. Pierogies should always be cooked from frozen unless you’re making them from scratch yourself.
Peter & Pat have launched their famous Potato, Bacon and Cheddar Cheese pierogies at Costco locations across Canada. They are 100% real mashed potato filling mixed with bacon and cheddar cheese.
I held my own taste test party with my family – they are experts when it comes to pierogies. Directions indicate to boil them for 4 to 5 min, however my mom (the expert) says it should take 5-10 minutes. “Pinch the edges,” she tells me; it has to feel satiny soft to tell that it is done. We experimented with the times and she was correct: 5 to 10 minutes is just right from frozen.
Boiled dumplings taste soft and pillowy: creamy cheddar and silky potato are the prominent flavours and textures; Tata score is a 6.
We also tried frying them: 4 minutes on one side (turn over) and 4 minutes on the one other – they turned out perfect. My mom was so surprised because she’s old school Polish. Back in the day they boiled them, and only fried them the next day to warm them up. She was totally shocked that you could fry them straight from frozen. This method was actually our favorite. Tasting more of the smoked bacon and crunchy crisp dough – make sure you throw them in just before the butter starts to brown. Tata score 7
Of all the commercial pierogies I’ve tasted these are the best. The dough is thin and does not overpower the filling. To make a good Pierogie the key is the dough. Must feel like thin silk on the outside and packed with filling on the inside.