I love them. My mother used to make them. Now I buy the frozen ones and either fry or boil them. Mostly boil. In a small cast iron skillet I'll put maybe one half stick of butter and some diced fresh onions, and sauté the onions until they turn clear. By that time the pierogies are ready to eat, so I'll put them on the plate and cover them with the butter/onion sauce. I can eat them until, well, a good plateful might fill me up....