Ingredients
Equipment
Method
- Line the air fryer basket with parchment paper and arrange the frozen pierogi in a single layer, making sure they don't overlap.1 lb frozen potato and shiitake mushroom pierogi
- Lightly spray the pierogi with olive oil spray1 tsp olive oil spray
- Air fry at 400°F for 12 minutes, flipping the pierogi halfway through to crisp both sides evenly.
- In a large mixing bowl, add the crispy pierogi to the bowl. Add 1/2 cup buffalo sauce and toss until evenly coated.1/2 cup Frank's hot sauce plus extra for dipping
- Transfer the buffalo pierogi to a serving plate
- Serve immediately with extra buffalo sauce
Notes
Use the pierogi straight from the freezer — do not thaw before air frying, as this helps them hold their shape and crisp up properly.
For extra crispiness, avoid overcrowding the air fryer basket — cook in batches if needed. Serve immediately while hot and crispy, with extra buffalo sauce on the side for dipping.