Perogies are leedle things, usually with cheese and potato mixed together inside (though the contents often vary), wrapped in a soft dough. They're quite good, too. Embrace the perogy.

In addition to pukesick's methods of cooking, boiling perogies is also acceptable, and another main method, though it does not leave you with the firm dough outside. How to boil perogies:
  • Get a pot that will be large enough to hold however many perogies you're going to make, and put it on to boil. When it gets to a rolling boil, add salt, and a teaspoon of margarine.
  • Put the perogies in, making sure to stir them lightly occasionally.
  • When the perogies are done, they will float to the top of the water and stay there. (Conversely, this means they will sink at first and you must make sure they don't burn to the bottom of the pot.)
  • Fish them out with a spoon or something, and let the water drip off a bit, then, they're ready to eat.
Some don't like the boiling method, but it can be used in conjunction with the frying method as well (by boiling first, and then frying.)