While baking, boiling, or frying pierogies might be your first instinct, there are plenty of reasons to get pierogies all up in your grill during the sunny season.
For one thing, grilling your pierogies adds a fantastically smoky flavor, offering a tasty twist.
You can expect the pierogies to be slightly crispier on the outside, while the mashed potatoes and cheesy goodness remain tender on the inside—so you’re getting the very best of both worlds.
Plus, as we stride into the summer, grilled pierogies will be more than welcome at your next backyard barbecue—providing an unexpected, alternative to tried-and-true burgers and hot dogs.
Now for some tips and tricks for grilling the perfect pierogy:
Pierogies grill best when using a piece of aluminum foil as a grilling tray; this works well with kabobs and skewer recipes too. The aluminum foil keeps the pierogies from sticking to the grill but still gets grill marks and prevents them from ripping apart when flipping.
Coat the pierogies completely in oil before grilling.
Before grilling the pierogies, thaw the pierogies slightly by running them under cool water for 2-3 minutes. This makes them easier to work with/skewer, but make sure they don’t get too soft!