Drop the pierogi into the boiling water in batches. Cook them for 2-3 minutes from the moment they float to the surface. Remove the cooked pierogi with a slotted spoon and serve them on plates.

I too remember my grandma’s kitchen, and how she taught me to make pierogi. Babcia Teresa was an excellent cook and she taught me so many tricks of the trade, yet it was the way she made pierogi dough ...

and It Tastes Just Like How Grandma Made It ... Whether it’s hearty pierogi stuffed with creamy potatoes and caramelized onions, smoky and savory bigos (hunter’s stew) made with mushrooms ...