i was brought up on them and borscht...my father made them often...thinking back..it seemed like every week,...he usually made around 75/100 at a time....after he,d boiled them,he,d fry onions and speck....to make pork crispies...then we,d have them with the onions and pork crispies poured over...and he also used to make his own brawn...he,d buy a pigs head....and boil it in a gigantic cast iron pot,..then after he,d strained it, he,d pick off the meat and pour the gloop into ashets..and add the meat..then when it was set, he,d slice it and sprinkle malt vinegar over it....We have a German supermarket appox 200 yds from the house,and they sell ready made pierogies....in fact i,ve got some in our feezer....that i think i,ll have later today.....
