The trick to great air fryer pierogi
If you’ve ever dumped frozen pierogi into an air fryer you probably only tried it once, because that stuff turns out dry and hard (not to be confused with crispy). The air fryer, as we know, does not magically fry anything: it’s a petite convection heating system. While the fan forces the hot air around the small interior space, high temperatures can be achieved. Your food might cook faster, and there’s a good chance that what you tossed in there will become nice and crispy. Perhaps a similar texture to something that was deep fried—or a nice piece of cardboard.
The arid winds of the air fryer are very effective for drying out items, so things that don’t have much moisture going in just get dryer. That’s why it’s not so good for toasting sliced bread. Frozen pierogi have an exterior of, essentially, dry pasta. Putting that in the air fryer simply dries it out while reheating the filling. The finished pieróg will be edible, but the skin will have a floury taste and pasty texture. Not ideal.
Left: a twice-cooked (boiled and air-fried) pieróg. Right: a pieróg directly air-fried from the freezer. Credit: Allie Chanthorn ReinmannBoiling first changes the composition and texture
Taking a cue from air-fried caramel pasta crisps, I boil my pierogi first and toss them in a bit of butter. Boiling the pierogi for a few minutes first hydrates the wrapper and the light coating of fat helps with browning. After boiling, the pasta becomes soft and pudgy with water molecules. Now, when you put the pasta in the air fryer, whether they’re potato filled pierogi or plain pasta, the high blast of heat from the convection oven will evaporate the water quickly, resulting in a sheet of pasta riddled with tiny air pockets. Biting into this thin, bubbly sheet feels light and crisp, not hard.
Credit: Allie Chanthorn ReinmannAir-Fried Pierogi Recipe
Ingredients:
½ tablespoon butter
1. Fill a medium pot with water. There should be plenty of water for the pierogi to be submerged and not bump into their neighbors too much. Bring it to a boil.
3. While they’re boiling, add the butter and a pinch of salt to a wide mixing bowl.
5. Drop the pierogi into the air fryer. Set it to the “air fry” setting at 350ºF and cook them for 10 to 12 minutes, flipping them halfway through the cook time. Serve with your favorite pierogi condiments or with a swipe of garlicky butter.
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