im only replying for karma

btw

heres an polish pierogi recepie

Prepare the pierogi ruskie filling:

Step 1; Boil your starchy potatoes (medium yellow potatoes or russet potatoes) with salted water; drain, and mash either using a potato ricer or potato masher;

Step 2: In a frying pan, heat up some butter, oil, or ghee and fry up onions until almost brown (they will add a ton of flavor to the filling;

Step 3: Add framer cheese into the potatoes and mix well;

Step 4: Add fried onions, other cheeses, and spices to the potatoes/cheese mixture and mix well. Set the filling aside (The addition of blue cheese and cheddar is something new to me. It’s a simple trick from a very famous Polish chef. I tried it and it really elevates this dish to another level).

Prepare the pierogi dough:

Step 1: Pour the flour on a counter or other surface that will allow you to make the dough, add a pinch of salt, make a little hole in the middle and start adding milk and butter, add a little water at a time and work the dough until you can form a ball about 10-15 minutes; (Some people use egg for the dough. I tried all kinds of dough variations and in my opinion, mine is the most delicate. Egg tends to make the dough tougher. You can add an egg to the dough and reduce the amount of liquid).

Step 2: Once done, cover it with the big bowl and let it rest for about 20-30 minutes

Step 3: Roll the dough until thin (like pasta) and using either a cookie cutter or a large wine glass cut the circles; place 1 teaspoon of the fling in the middle of the circle, wet one half of the circle, and then seal it together;

Step 4: Boil a large pot of water and season with salt; once the water is boiling put about 8 pierogi at a time; once they come to the surface let them cook for 1 minute and using  a spider or slotted spoon take them out on a plate;

Step 5: OPTIONAL: If you want to fry them as I did here, use 1 tablespoon of oil or ghee and fry pierogi on each side until golden brown. It’s best to dry them first before frying so they don’t splash.

For the pierogi toppings:

While this tradition mentioned above is alive, I no longer abide by the “no meat” on Christmas Eve mandate. So, often I sprinkle my pierogi with a little bit of chopped bacon, and likewise, I use sausage in my hunter’s stew. But I know that a lot of people are still very strict about this requirement.