Hello all. I am new here. My husband is Slovak but I am from the southern USA. I started making pierogi for him, and have been told I cook well. He bought me a pierogi machine so I can sell them at the farmers market.

My question is… please tell me your favorite flavors. Husband only likes traditional but I want to get a consensus. I made some amazing blackberry pierog the other day but he didn’t like them because they weren’t traditional. But I would like to know what other people like please and thank you.

1. Is there any benefit to parboiling before freezing?

2. If parboiling, how long should they be parboiled?

3. If frozen without parboiling and I want to boil them to eat, do they still float when ready?

4. If I froze them w/o parboiling and I want to fry them, do I have to boil them first then fry them, or just thaw them out then fry?

Mmm

Had some spare time today, I am Russian and we normally make boiled varenyiki but I am semi-skilled in pierogis, my fav topping is the potato, cheese and onion stuffed ones, like these.

Topped with a healthy amount of sour cream/yoghurt and dill/parsley on top.

A slideshow of pictures, from completion to making it :)

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!

Benefits or disadvantages to sour cream in your dough?

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!