You'll need to roll out the dough as thin as you possibly can, the thinner the better- we want it almost thin enough to see through, thats what makes a light and airy pierogi.
Trace the outline of your peirogi dough, this peirogi maker is a 4" diameter, which makes the perfect size.
Then using your press add the dough and a spoonful of filling.
Press closed and see this little beauty pop out!
Reserve on a dry plate until you have a few to boil. Then take a large pot and fill with water and a handful of kosher salt to season.
Add your peirogi one at a time to prevent sticking and stir the water gently to prevent sticking to the bottom. The peirogi will float to the top when they are finished.
It usually takes about 2-3 minutes for them to float.
The next part can be a bit tricky, you'll need to dry the pierogi as best as you can and then move the to premanent storage, we use paper plates that can be frozen and stacked on top of one another. I usually dry my peirogi on a regular plate and then transfer them to paper so they don't stick. You'll want to get out your clarified onion butter, melting it in the microwave at this point.
I then take a large spoon and spoon the butter mixture over the pirogi plates enough to coat each one so they don't stick to eachother or the plate after freezing.
Now for the best part, once the butter has solidified to the surface of the peirogi you can take one and pan fry it in the residual butter. They become toasty and delicious on the outside and are soft and warm on the inside. I eat these beauties for breakfast, lunch and dinner, they are amazing!