| | Directions |
- First, make sure the dough is flexible, kneadable, and flat.
- Next sprinkle a little bit of flour just too barely cover surface of dough. Cut with round cookie cutter into several medium-sized circles. Stretch little circles slightly.
- Add topping (potatoes, plums, etc.,) in center.
- Use back of spoon to smother topping around slightly.
- Fold circle with toppings still inside into half-circle.
- Use sauteing pan to melt butter.
- Stick perogi in butter, after melting butter in pan.
- Warm perogi in pan.
- After thoroughly warming both sides, stick in cold water.
- Put perogies on cookie sheet that has wax paper on it.
- Put another layer of wax paper on top of perogies.
- Store in freezer for a minimum of 48 hours.
- On day of cooking, put perogies in oven for 15-20 minutes at 450 degrees F.
- Serve with sour cream if preferred.
- Voila!
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| Ingredients | | - |  | Homemade or store-bought, pierogi dough |
| - | | Plums, potatoes, cheese, etc. (varied fillings) |
| - | | Butter |
| - | | Sour cream (optional) |
| - | | Flour |
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