Now that you have a freezer full of home-made pierogies, I’ll tell you about eating them.
Bring a pot of water, about 6 cups, to a rolling boil. Slice half of a yellow or red onion and fry in a skillet. Drop in four to six frozen pierogies at a time into the boiling water. Once the pierogies float to the surface of the water they are cooked. Remove with a slotted spoon and fry a little on both sides with the onion, add a smidge of butter and salt to the pan.
Serve with a side of sour cream or ranch dressing. Bacon pieces are optional but highly recommended. These are also a great companion to ham or sauerkraut.
The last batch I made about a year ago was shared with a friend, being Texan they ate the pierogies with salsa. Huh? Salsa?!? I’m not going to do such a sacrilegious thing, but they raved about it afterwards and wanted more. I never made more for them. Not out of spite for them ruining perfectly good perogies with salsa, no that’s not it. Pierogies are seasonal to me. They are heavy and warm, like someone’s arm wrapped around you when they fall asleep, they’re hard to get off. Only the pierogies stick to your ribs and thighs instead of your shoulders.