Pierogi: boiling and browning are separate stages

Useful to know

King Arthur’s pierogi are dough pockets with a potato-and-cheese filling. After boiling, the drained pockets can be browned in a pan with butter and onion. [1]

These are separate treatments with different surface effects. Fresh and frozen pockets do not necessarily need identical timing. With another filling, follow its complete recipe rather than transferring only the shape and name.