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 jalapeño 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!
Jalapeño Cheddar
A fan favorite, we blend cheddar cheese, buttery potatoes, sour cream, and jalapeños. They just the perfect amount of kick! We recommend dipping in sour cream.
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.
Cabbage & Mushroom (with sauerkraut)
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!
The Sharks loved our pierogi
“Wow.” - Lori
“This... is a GOOD pierogi".” - Robert
Special Shark Tank Bundles Available
Find our pierogi in stores near you
Cooking
instructions
Ready in minutes
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
Place pierogi in air fryer from frozen and set to 350 degrees for 8 minutes, then eat with sour cream (and applesauce?!), 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.
