From scratch, with love

Made from scratch
We make each batch of our pierogi from scratch, using the same ingredients that you'd find in your family's pantry, including butter, eggs, and the same cheese our grandfather used! Our recipes haven't changed since our first days working on the kitchen table.

Time-tested process
With recipes inspired by our Jaju (or grandfather), making pierogi is a true labor of love. Whether we’re perfecting our stuffings, mixing the dough to the right “stickiness”, 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, loaded baked potato, or jalapeño cheddar bring something new to the table.

Our flavors

We distribute the following flavors to stores, with additional specials sometimes available at events and farmers markets.
Check Facebook and Instagram for what we're currently cooking!

Frozen Jaju potato and cheese pierogi package with images of two cooked pierogis on the front, labeled as family recipe, made from scratch, already boiled, keep frozen, and cook and serve.

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!

Package of Jaju family recipe pierogi with sweet potato and caramelized onion filling, featuring images of two pierogi on red and beige packaging.

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.

Red packaging of Jaju pierogi with kielbasa and red bell pepper flavor, showing images of cooked pierogi, with symbols indicating it's already boiled, should be kept frozen, and cooked before serving.

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.

Red and yellow packet of Jaju pierogi filled with butternut squash, apple, and sage, showing images of cooked pierogi and information about cooking instructions and vegan status.

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.

Package of Jaju Pierogi with cabbage and mushroom filling, with images of cooked pierogi on the packaging.

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!

Find pierogi

Click here to see ingredients & nutrition info

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

Pierogi being air-fried until golden and crispy, served with sour cream or other dips.

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.

Pierogi arranged on a sheet pan, brushed with oil or butter, ready for oven roasting.

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!

Pierogi being boiled in a pot of water, a traditional cooking method.

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.