Polish granddaughter here. I know that most folks boil their pierogi, but we never have, and it's more work than our strategy. We brown the pierogi on both sides in the pan with the onions (and diced bacon, which we use instead of butter), usually straight from the freezer, then add a splash of water and cover the pan (not too tightly). By the time the water has boiled off, the pierogi are perfectly tender. Pierogi straight from the freezer take a bit more water and a bit more time, but cook up perfectly without being defrosted first. This strategy is often recommended for gyoza or potstickers, and I can confirm that it works just as well for pierogi.

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