From scratch, with love
Made from scratch
We make our pierogies from scratch in Eastern Massachusetts using simple ingredients that you'd find in your family's pantry. Our recipes haven't changed since our first days working on the kitchen table.
Time-tested process
With recipes inspired by our Jaju, making pierogi is a true labor of love. Whether we’re perfecting our stuffings, making the dough from scratch, or boiling the pierogi so that they’re just right, we make sure our product would make our grandfather proud.
A balance of tradition & creativity
Our potato & cheese recipe is still the same as our grandfather’s, while other flavors like sweet potato & caramelized onion or jalapeno cheddar bring something new to the table.
Potato & Cheese
The Classic: Made with buttery potatoes, onions, spices, and farmers cheese, this pierogi stays true to our grandfather's recipe. Pair with sauerkraut, sour cream, or some sauteed onions!
Sweet Potato &
Caramelized Onion
A Jaju original. We start with roasted sweet potatoes and toss them with caramelized onions and spices. Wrapped in dough, it creates a simple but delicious balance of sweet and savory.
Loaded Baked Potato
A decadent new obsession of ours, Loaded Baked Potato combines golden potatoes, bacon, cheddar, chives, and sour cream into one pocket. It’s so rich in flavor - try not to eat the whole bag!
Cabbage & Mushroom
Made with tangy sauerkraut, and balanced with sauteed mushrooms, onions, and buttery potatoes, this is a Eastern European tradition. We recommend pairing with some sour cream!
Jalapeño Cheddar
A fan favorite, we blend cheddar cheese, buttery potatoes, sour cream, and jalapenos. They just the perfect amount of kick! We recommend dipping in sour cream.
Spinach & Feta
A twist on a favorite combination, we sautee spinach with garlic and onions and toss with a feta and farmers cheese mix. These are delicious fried!
Kielbasa & Red Pepper
We bring the best of Eastern European cuisine together in one dumpling. Smoked kielbasa, ground and combined with sauteed bell peppers & onions, wrapped in dough. It's a whole meal.
Butternut Squash Apple & Sage
This one was one of our favorite early flavors that we brought back and made vegan! We roast butternut squash and mix it with sauteed apples, onions, and a touch of sage to bring you a flavor that you’ll want to eat, whether you’re vegan or a meat eater.
Cooking
instructions
No planning
required
You can cook your pierogi from frozen! To begin, place them in a pan with butter or oil over low to medium heat. Warm through for five minutes, flipping periodically. Then, increase the heat to crisp, browning both sides for another several minutes.
Enjoy
After about 10 minutes, turn off the heat and serve your pierogi with your favorite toppings - like sauerkraut, sour cream, applesauce, or sautéed onions. Or get creative and try hot sauce, sriracha, onion dip, or salsa.
You can also try
Air fry
Spray pierogi with oil or brush with butter to moisten. Place pierogi in air fryer and set to 350 degrees for 10 minutes, then eat with sour cream, some air-fried kielbasa, or dip in chili or soup!
Grill
Preheat grill to 450 degrees. Add frozen pierogi to main grill. Cook pierogi for four minutes on each side, then continue to turn until golden. Let rest for two minutes and pat with butter.
Sheet pan bake
Brush pierogi (and fixins) with oil or butter and seasonings and place on sheet pan. Roast at 400 degrees for 30 minutes. Drizzle with some fancy sour cream or sauce!
Re-boil
Bring a full pot of water to a rolling boil before adding your pierogi. Add pierogi from frozen and boil for three to four minutes. We recommend topping with sauteed onions, sour cream and chives.
For more recipe ideas and cooking tips, check out our recipe page.
Find our pierogi at events and in stores
