Bring a large pot of water to a boil. Boil pierogi and stir occasionally for 5 minutes. Drain and set aside.
In a medium bowl, add avocado and crème fraiche and whisk until creamy. Add remaining ingredients and stir well and set aside.
In a large non-stick frying pan, heat oil over medium heat. Add pierogi and sauté until golden and crispy, approximately 5 minutes.
Place pierogi on platter and top with avocado cream, slice of tomato and garnish with chives.