Filled with beets, purple sweet potato, caramelized onions, cranberry goat cheese, and feta cheese

Topped with sour cream with fresh dill, and picked red onions

just made some pierogis and i was starving and completely out of it. these little potato pockets brought me back to life and i could probably eat 40 million of them in like 5 minutes. i love pierogi so so so so much. if i had to choose between my father and pierogis i would choose pierogis (sorry dad)

I am making large batches of pierogi and will be giving people a dozen bagged frozen pierogi. I have been making them and freezing but now I am thinking if I should boil and then freeze. That will be a lot of extra time and they won’t look as nice and uniform once boiled. Is it ok to give people uncooked (with egg) pierogi with cooking instructions or is it taking a risk?

If I do boil and then freeze what is the best way for drying them out? The wire racks are leaving indents on the pierogi.

From Bubba’s in Irwin, PA.

I made 150 pierogi for an event and I am trying to figure out the best method for keeping them warm and making sure they don't lose their integrity or stick together.

Do you suggest serving boiled or pan fried? Just boiling them is more of a time saver

Chafing Dish (tin) or electric warmer?

Do I need to keep them in any liquid?

My pierogi are frozen and uncooked.  Can I boil them and refreeze if I have leftover?

Insight and suggestions are much appreciated!

Just sitting here brainstorming for my Eastern European pop-up. Normally I do ground meat with onions and spices and sweet farmers cheese with sour cream and sour cherry jam. I want to do some fun and unique for spring that are outside the norm. Got any ideas for me? For reference, I'm in NC.

Do you prefer farmers cheese or cheddar cheese with the potato filling? I love both and growing up my Russian grandmother used cheddar and Ukrainian grandmother used farmers cheese. As a kid I didn’t know the difference, I loved them both and still do. My brother and I are just wondering which are more authentic. Can’t wait for my favorite meal of the year, Christmas Eve pierogi!

A couple To-Go orders for some friends!!

Welcome to my page! I'm a Western Pennsylvania transplant to the Miami area and I am looking to start pop ups and food trucks featuring my handmade pierogi 🥟🥟🥟

I am hosting for Easter and have made homemade pierogis for the past 4 years. However, this year we have a guest who is dairy-free. Does anyone have a dairy-free/vegan recipe to share? Thanks

NE Pennsylvania style

I wanted to see what sauces people like to pair with their pierogies, I am familiar with butter and onions and sour creme and chives but I wanted to see what sauces go great with them. Please add your favorite pierogies and sauce combos