Boil like pasta! Just make sure you don’t crowd the pot. Pierogis needs space to bounce around! I cook 8 in a medium pot, and up to 12 in a wider pot. Tips below for batching cooking larger quantities.

1. Sauté onion first – Sauté chopped onion in butter until golden on the edges. Then transfer into a bowl or container and use as much or as little as you want for whatever size serving of pierogis you are making. 1 large onion is enough for 30 pierogis because they are only sparingly scattered with onion, like pictured. Cook onion will keep for 5 days in the fridge, or freezer for 3 months.
2. Boil 5 minutes – Bring ~3 litres/quarts of water to the boil with 1 tablespoon of salt. Lower 10 pierogis into the water and cook for 5 minutes, or until they are floating on the surface (they sink at first).

   ⚠️ As noted above the step photos, don’t crowd the pot else the pierogis will stick together and cook unevenly.
   ⚡️ It’s important to use salted water so you get some seasoning into the pierogis wrapper as it cooks. Makes it tastier!

3. Reserve water – Dip a jug into the water and scoop out 1 cup water. We’re going to use a bit of this water to make the sauce. The cooking water is better than tap water because it’s got starch from the pierogi dough in it which makes the sauce thicken. If you just mixed water + butter together, it stays water.
4. Scoop out or drain –  Then use a slotted spoon to transfer pierogi into a bowl. Or, you can drain in a colander if you are not using the water to cook more.

5. Butter sauce – Using a largish pan, melt 25g butter (1 1/2 tablespoons) over medium heat. Add 1/3 of the onion butter (from step 1) plus the cooked pierogis with 2 tablespoons of the reserved cooking water.
6. Toss for 1 minute, still on the stove, until the pierogis are coated in the butter sauce. You’ll see it goes from watery (when you first add the water) to thickened so it sticks to the surface of the pierogi.

   Larger batch – Just scale up the butter, onion and water. At this stage, it’s easy to eye-ball it. And I wouldn’t discourage the use of even more butter!

7. Serve – Slide onto a serving plate, scraping out every drop of butter. Sprinkle with parsley, add a dollop of sour cream. Eat and be happy!