I'm a Polish girl so it's great for me to see our traditional recipe on your amazing blog. Thanks! My mother and I have these 'pierogi Saturdays' when we meet at her house and make lots of pierogi and at the same time talk and gossip. I'm the designated dough-maker. I make my dough using the simplest recipe ever - I just mix flour with a few spoons sour cream and enough boiling water to make an elastic dough. It's really quick and you can prepare smaller batches of dough as you go, so it won't dry out as it tends to happen when you make it in bulk. As for the filling, I suggest you add some finely chopped onion fried in butter and lots and lots of black pepper. I also love using cottage cheese or ricotta, because it adds a bit of tang. Oh, and try serving with hot bacon fat and crunchy bacon crumbled on top with sauerkraut, apple and carrot slaw on the side. Ariana, you had me at "hot bacon fat". Thanks for sharing. ~ MaryJane Follow up- we had the pierogis with shredded cabbage tossed with hot bacon fat last night. It was AMAZING! It's definitely going on our keepers list. Thanks again! ~ MaryJane

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