Article: Place the skillet over medium heat. It will take around 2-3 minutes for the butter to melt. If desired, you can use 2 tbsp (30 g) of butter and 0.125  c (30 ml) of olive oil. Carefully place the frozen pierogies in the pan one at a time so they don’t cause the melted butter to splatter.  You’ll get about 12 pierogies in a standard 16 oz (450 g) package of frozen pierogies. If you are using uncooked frozen pierogies, you should boil them on the stove (until they float) or in the microwave (for 5 minutes), then pat them dry before adding them to the skillet. Put the lid back on the skillet and let everything cook for another 2 minutes. Then take the lid off, flip the pierogies over, and stir the veggies once more. Keep uncovering the skillet, flipping the pierogies, and stirring the onions and mushrooms until everything is browned to your liking. It will likely take 14-16 minutes total for the pierogies to heat through and become nicely browned on the outside.  If the pierogies have browned in 12 minutes or less, turn down the heat to medium-low and cook them for a total of at least 14 minutes. Press down on a pierogi to make sure they are soft and heated through in the middle. Once they’re nicely browned, the pierogies are ready to serve and enjoy!
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Melt 4 tbsp (60 g) of butter in a large skillet. Add 12 frozen, pre-cooked pierogies to the pan. Cook the pierogies for 2 more minutes in the covered skillet. Cover the skillet and keep checking the pierogies every minute.