I cannot remember a Christmas Eve where we didn't have Pierogi for dinner. Growing up, we would help make hundreds of these in one day. It lovingly became referred to as "Pierogi Sunday". Once my husband and I moved away to Virginia, I started making these on my own and today my girls love to help.
I make mine ahead of time and flash freeze them. On Christmas Eve they are ready to be dropped in boiling water and topped with melted butter.
The dough rolls out beautifully and before you know it the pierogi start lining up on the tray.
We always make ours with the traditional potato and farmer's cheese filling. But they can be filled with cabbage or fruit as well. A Christmas favorite!
