Cooking Instructions
Hand Pies
How to bake frozen hand pies–
Preheat oven to 375°F. Every oven has its quirks, so you might need to adjust the temperature by 5 to 10º according to what you know about your oven.
Place frozen pies on parchment covered baking trays, at least 2 inches apart from each other. You can let them thaw for 10-20 minutes, which may reduce baking time by 5-10 minutes. However, do not let them thaw all the way, as the dough could become soggy. Throw out the wax paper that comes wrapped around the pies. It is not heat safe and does not replace parchment paper.
Eggwash pies with beaten whole egg or egg yolk (unless vegan). This is essential for getting a shiny, golden-brown appearance. You can bake them without eggwash, but it is harder to visually gauge if they are done. When the oven is ready, bake the pies for 30-35 mins or until golden brown and the internal temperature is at least 165°F. Rotate pies once halfway through for even baking. Usually the pie reaches 175°F by the time the dough has cooked thoroughly, but the minimum temp for food safety is 165°F. If you aren't sure what we mean by golden-brown, take a look at our photos on the website. Also, take a peek at the bottom crust to see how it’s browning.
Cheesy pies sometimes ooze a lot, but this is not a problem. While they are hot (careful not to burn your arm on the pan!), use a couple of spoons or butter knives to scoop the filling up and gently push it back into the pie.
Pies in our olive oil crust, such as the chickpea & kale, bake faster than the butter crust pies. Check on them at 20-25 minutes.
Frozen pies will lose some flavor and texture if stored for a long time. Order only what you know will be eaten within a month or two, unless you can vacuum-seal and deep freeze them.
Some people have told us they use their air-fryer to bake the frozen pies. We were told 375ºF for 15 minutes, without egg wash, bakes them just right. We have not tried this ourselves. If you have an air fryer, you know how to use it better than we do!
Pelmeni
Boil a large pot of water, with a hefty pinch of salt (about 1-2 tsp). In a separate pot, heat your broth until it’s at a simmer. Gently add the pelmeni to the boiling water. Use a wooden or silicone spatula/spoon to gently nudge the pemeni off the bottom of the pot, right after you add them. Cook until they float to the top, and then scoop them out and add them to your broth. Simmer for a few more minutes, and serve. Add some fresh dill or parsley, and a splash of vinegar if you like.
Pierogi
Boil a large pot of water, with a hefty pinch of salt (about 1-2 tsp). Have a non-stick or well-seasoned frying pan ready. When the water is boiling, add the pierogi. Use a wooden or silicone spatula/spoon to gently nudge the pierogi off the bottom of the pot, right after you add them. Cook until they float to the top, about 7 minutes. You need at least 6” depth of water for this to work as a gauge.
While they are cooking, warm your frying pan on medium heat. Have butter at the ready. Some people like to add the butter to the pan before adding the pierogi*; in this case you may want to use a little oil as well, to reduce the risk of burned butter. When the pierogi float to the top, let them boil there for about 2 minutes. Then scoop them out of the pot and add them to the pan. At this point, you can turn the heat up a little higher and crisp them at least on one side (both sides is a nice touch). Add the caramelized onions, heat thoroughly, and serve with sour cream.
*I like to scoop the pierogi out of the water into a bowl with a knob of butter in it. I stir them gently in the butter until they are coated, then add them to the frying pan. This way, I don't burn the butter. It’s especially helpful if you are multitasking.
Potstickers
Have a non-stick frying with a tightly-fitting lid ready, as well as some hot water in a cup that has a pouring spout (or use a ladle to scoop from a pot). Heat the frying pan on medium to medium-high heat with a light coating of a neutral-tasting oil.
Place the potstickers so they don’t touch in the pan. Every couple of minutes, check the bottoms to see if they are browning. Adjust the heat as needed (to not burn them, or to make them brown more). When they turn golden brown on the bottom (this should only take 2-4 minutes), have your lid partly covering the pot as a splatter shield. Add about 2 ounces of water quickly, and cover immediately with the lid. Watch out for the HOT STEAM and possible oil splatter. Keep tightly covered, turn down the heat back down to medium or just below medium, and cook for 5-7 minutes.
Remove the lid, and allow any remaining liquid to cook off. It’s ok to flip them if they are browning too much on the bottom or if you like the “brown” on more sides. It’s also ok to boil them and them pan fry them, or just boil them. Serve with dipping sauce, chili sauce, or drop into a bowl of ramen.
Tamales
Keep them in the corn husk. Put one or 2 on a plate and microwave them for 2 minute intervals until hot all the way through. If frozen, it will need about 5 minutes, if thawed first, it will need less time. Once it's hot, unwrap it and enjoy! (Don’t try to eat the corn husk!)
If you prefer to steam it, place a steamer basket in a pot with a cup or so of water at the bottom. place the tamales in their husks into the steamer, laying down. Cover and steam for 10 minutes or more if needed. Once hot, they retain their heat well! Don't burn yourself.