The steam sauté is our go-to method for cooking dumplings. We have applied the approach to tortellini. It only made sense to cook pierogies the same way. We melted butter in the pan and added frozen pierogi. When they started to sizzle, we added half a cup of water and covered the pan. We removed the lid after 5 minutes and let the rest of the water cook away. The steamed pierogi were then able to finish sautéing in the butter. The tops were tender and the bottoms crispy.
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