So nice to see a favorite recipe. I grew up eating pierogi in Pennsylvania, where they are as common a side dish as french fries. The biggest difference is after the boiling step, they are left to drain/dry on paper towels, then deep fried until they are golden & crisp, about 2 minutes per side. Then salted & served with ketchup or vinegar! The recipe that I have (from my Oma) starts with a 5lb bag of flour...you make pierogi all day, then bag them up & freeze them. Until this year, I've been afraid of frying but with my induction burner, it's much easier. I think that a big plate of fried pierogi will be on the table for our next football afternoon. ~ MaryJane

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