Top 100 Five-Ingredient Dinners

My sisters and I used to boil the pierogies, then coat with butter then freeze in single layers when we made them. It is a time consuming and messy process. I'm so glad that I found the info to freeze the pierogies directly after making them in single layer then placing in a freezer bag... NO boiling. The freezing only takes between 30-45 minutes, only till the dough is frozen. They freeze completely in the bag. When ready to serve. Bring salted water to a boil then add frozen pierogies and cook till they float. Serve as is or fry in some butter & onions if you like. Yum! BTW - I've never used instant potatoes and was surprised to see that listed in the recipe. Making mashed potatoes is not a big deal in my book. However, as some mentioned the instant may taste better, I'm not opposed to trying those with my next batch as I'm alway up to learning new cooking techniques...even at over 70 years of age. That's how I learned not to boil before freezing my pierogies. ;-)

I've been making this recipe ever since I had my 1st Pampered Chef party & it's always a family favorite. I've also tripled it for get togethers by using restaurant chafing trays due to the volume!!