Then, he rolls it out and then rolls it out and then rolls it out until it's paper thin.
I get to take 1/2 teaspoon of the filling and place it into a circle-shaped piece of dough. The picture below has a beginning pierogi which was filled with like a Tablespoon of filling. I adjusted and then adjusted more through the process. I forget that I should fill like a normal person and not fill with as much filling as I would enjoy.
Then, I folded over to make a half circle. I press the edges together and crimp with a fork.
Then, I'm done and there's a perfect pierigi - only 201 to go! Below is the first tray ready to be frozen.
We freeze them in sheets and, once frozen, put in freezer bags. When it's time to eat, we drop the frozen pierogi into boiling water and then pan fry them with butter and a little garlic salt. (By "we", I mean, the boy serves them that way. I just wait for them to hit the plate before my involvement.) It took us a full day, but it wasn't that rough of a process. We got an incredibly late start.