Nice and simple dough, not chewy. Boil after pinching closed. Keep butter and onion pan gently simmering while making, very low heat for entire time makes it rich. Let pierogi soak in onion butter. Layer of butter, pierogi, repeat as they finish. For best taste let sit in fridge over night in onion butter and reheat in oven at 220 for 30 minutes. Eat warmed or fry in its own butter. Freeze excess in gallon freezer bags.
