Potato and Onion Pierogies

Store cooked pierogi in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze uncooked or cooked pierogi in a single layer on a baking sheet until firm, then transfer to a freezer bag.

For extra flavor, pan-fry boiled pierogi in butter or oil until golden brown.

Serve with toppings like sour cream, fried onions, bacon bits, or a dollop of plain yogurt.

Don't overcrowd the pot when boiling; cook in batches if necessary.

Sour cream

Caramelized onions

Crispy bacon

Sautéed mushrooms

Fresh dill

Overworking the dough, which can make pierogi tough.

Filling the pierogi too full, which can cause them to burst during cooking.

Not sealing the edges of the pierogi completely, allowing the filling to escape.