Bring a large pot of water to a boil. Place pierogies in boiling water until they are no longer frozen in the center, about 2 minutes. Remove pierogies from the water and cool in the refrigerator for 10 minutes.
Place buttermilk, eggs and flour dredge in 3 separate bowls. Working one at a time, dip the pierogies in the buttermilk, then in the eggs and lastly in the flour dredge. Once all the pierogies are dredged, fry at 350°F in canola oil for approximately 3 minutes until golden brown.
To serve, place fried pierogies and fried pickles on serving plate. Serve with Ranch dressing.
Place all ingredients in a large mixing bowl and mix until thoroughly combined.
Place flour dredge in a small mixing bowl. Dip the pickle slices in the flour dredge and coat thoroughly. Shake off excess.
Fry at 350°F in canola oil for approximately 3 minutes until golden brown.
You can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket. Delicious.
Mrs. T’s Classic Cheddar Pierogies are perfect for quick snacks and easy dinners!