I make pierogi each Christmas, this year they went a bit too fast.  It's a cold, cold blustery day here in Mid MI, so I decided it's a perfect day to make some more.  Most of these will get frozen for the long long winter ahead, but have a question for anyone out there that makes them.  What is the best way to keep them from sticking?  I douse them in butter but today I just brushed them on a large cookie sheet.  I'll cover them and stick them outside to freeze, hopefully that will allow them to be bagged with out adhering to each other.

Any suggestions?

BTW, here is my recipe.  it seems to be quite different than many of those I found on google.

6 c. Flour

2 t. salt

1 1/2 sticks butter.

Cut together as for pie.

Add:

2 beaten eggs

1 1/2 c. luke warm milk.

Mix well.  it will be a shaggy dough.  roll out, fill and cook.

I fill with a heavily seasoned fried cabbage, a cheese filling, and if I have some poppy seed filling.

While searching google I came across this and will have to try it sometime:

You should BBQ them. They become golden brown on the outside and stay soft on the inside. I do it by taking the uncooked perrogies and coat them with olive oil and garlic plus then put them in one of those veggie baskets for the BBQ and shake them occasionally as they cook so it ends up nice and even. They are always a big hit when I make them and a nice alternative.

I put them on parchment lined cookie sheets put them in a bag and set them outside in the 10 degree weather.  My freezer is too full to accommodate a large sheet.

Kevin, coming from a large Polish family there are as many versions of pirogi as people.  I've tried many over the years and this is the one that I and people that have tried it like the best.  It's a tender dough and quite easy to work with.  I think I'm the only one who likes the poppy filling, and that is fine, more for me. 

If anyone has any favorite fillings feel free to post them.  Along with the fried fresh cabbage I make cheese filling.  It used to be farmer's cheese which is impossible to find around here anymore, now I use small curd cottage cheese drained overnight.  To that I add an egg yolk, salt pepper and a bit of sugar.  I tend to over season the filling as it is balanced out by the dough.

I've been there the last two times. There's this one particular booth run by actual Polacks that serves pierogi's browned (as they should be) as well as potato pancakes and I think Kielbasa as well. It's pretty crowded and everyone kinda shoves each other out of the way (like Polacks do) but it's also pretty laid back and fairly enjoyable. 

I have to admit that I've never had a Pierogi!  My late twin and her daughters had then.  But I never have.  Are they the Polish version of a Calzone?  

Matt, I like your dough recipe, but wonder with 2 tsp salt, are you using unsalted butter?  And can the milk just be room temp?  Are the fillings all pre-cooked?  Can you use for  instance raw mushrooms and have then come out done?  Deep fry, oven bake?  If you or someone else here would do a photo tutorial, I'd like to give them a try!  I'm tired of all the French food I cook!  Greg

Lots of questions!

OK, no they are not like calzones, more dumpling like.

No, just using regular salted butter, don't really taste the salt with that much flour - at least I don't...

I think the milk at 120 degrees or so really helps bring all the ingredients together, can't honestly say I've ever tried it without warm milk.

All the fillings are precooked.  The pierogi are dropped in a pot of boiling water, and I wait for the boil to start again and cook for 3 or 4 minutes turning occasionally.

Many then take the boiled pierogi and pan fry them with onions and butter, I much prefer them unfried.

I think of them as winter comfort food.  Hearty and delicious, but a bit of work to make.  Truthfully I usually only make one batch a year, had relatives that would make them every month or so, and many dozens at that, one relative made 100-150 for Christmas - wow.  Over the years I've tried many ways of cutting and sealing them, tossed many away.  Now I use a handy item that cuts the circles, you fill, brush with water, fold then use the same tool to stamp the edges sealed.  It make a little bigger pierog but that is OK. 

Is Helena's in Port Huron or Sarnia?  I go to Sarnia  often in the summer, would like to try it.

Hmm. googled it, looks to be a bit south of PH.  A little out of the way for me, I shoot straight across on 69 to Sarnai and over to the marina.

Awhttp://www.  Was planning on making a trip over there...