Perogies Cooking Instructions

In a large soup pot, bring four to six quarts of salted water to a rolling boil (for Pelmeni, add a bay leaf and a few peppercorns to the water). Drop in about 1 dozen frozen perogies.

Do not reduce the heat. Stir carefully with a wooden spoon just to loosen any that might be sticking to the bottom of the pot being careful not to break them. When the water comes back to a boil, reduce stove temperature a little and after the perogies float to the top, continue to boil gently for 5 minutes.

Drain or remove with a slotted spoon and serve hot with choice of fried onions, sour cream or a mushroom-soup sauce. Alternately, perogies can be fried in butter for a few minutes, turning to cook evenly, then serve with sour cream. Perogies can also be deep fried and served with bacon bits, sour cream and chopped chives.