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Went to a friend's house and she air fried frozen pierogies, mind blown
Stopped by my pal Dana's place in Cleveland last Sunday for a game watch and she threw a bag of frozen pierogies into her air fryer at 380 for like 10 minutes. She didn't even brush them with oil, just shook the basket halfway through. They came out crispy on the outside and soft inside, honestly better than my usual boiled then pan fried method. I tried the same thing at home with a different brand and got dry edges, so now I'm wondering if the dough thickness matters that much. Anyone else doing frozen dumplings or pierogies in theirs and have a go to temp and time that works every time?
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mark_mitchell10d ago
Man, air fryer pierogies are a total game changer. I do the frozen Mrs. T's ones at 400 for about 12 minutes and shake them twice, comes out perfect every time. The dough thickness is huge though, those thin cheap brands just turn into crackers. I've also done frozen gyoza the same way and they get way better than steaming. Just watch them the last couple minutes so they don't go too far.
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