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Introduction
    Welcome to Passionate About Pierogies: Delicious Homemade Pierogi Recipes.
    This book is a true labor of love. My great-grandmother came to America from Poland in the late 1800s. She brought with her a love for cooking that has been passed down through 5 generations. I have had many friends ask me for various recipes over the years and so I have decided to put them down into book form. I hope to create several volumes of recipes that I have come to love over the years. So let's get started!
    To get the most out of this book, it is important to know how it is arranged.
    In the first chapter of this book is The Origins of the Pierogi.  Next are Tips for Making Perfect Pierogies.   Take time to read this prior to making the pierogies, as it may save you both time and frustration.  
    One of the great things about making pierogies is that you really do not need any special tools, other than a good rolling pin.  However, there are tools available to make it easier and more fun to make pierogies and Chapter 3 will talk about these.  Great memories have been made with my children and grandchildren making pierogies and some of the tools available add to the magic.
    To make pierogies, you need the dough and the filling.   Chapter 4 is How to Make the Dough.   There are several variations on dough;   you may want to try them all to discover your favorite.  
    Chapter 5 contains recipes for the filling for the pierogi.  You may be surprised by the variety.  Based on your taste and need (main course, side course or dessert), there are many different types of pierogies that you can make.
    Putting It Together, Chapter 6, discusses how to create the pierogi by putting the filling and the dough together.
    Finally, for all of us who love pierogies but may not have the time to make each pierogi individually, is Chapter 7, which describes pierogi casseroles.   Same great taste, in a simpler form!
    If you aren’t yet Passionate About Pierogies, I hope this book changes that!   And if you are, I hope this book fires up that passion!
    Happy Cooking!  
    ~ Kathy
     

A Little Bit of Information About Pierogies
    I was introduced to the wonderful world of pierogies by my grandmother when I was a child. But pierogies have been around for centuries.   Some believe that they were first created by the Chinese, while others believe their origin was in Eastern Europe.  
    Pierogies are usually in the shape of a half-circle or crescent, but in some cuisines they are rectangular or triangular.  Pierogies are similar to the Italian ravioli and the Chinese dumpling.  In Poland, where my grandparents are from, they were traditionally considered a peasant food, but over time they have become popular with everyone.  In the United States, it is common to see them served at festivals, weddings and family gatherings as a cultural dish.
    Pierogies are made of unleavened dough and then boiled before cooking. Typically they are deep fried, although in more recent times, they are simply fried in butter.  For an interesting variation in texture, they can also be baked. Depending on the type of filling used, they are often topped with butter, bacon, sour cream and/or onions.   Our family really enjoys prune pierogies topped with whipped cream!
    The most common type of pierogi is potato, cheese and mushroom.   However, the possibilities are really only limited by your imagination.   In this book you will find recipes for pierogi filled with meat, potatoes, cheese, onions, cabbage, sauerkraut, and prunes.   One of the things I like most about pierogies is that it is not possible to get bored with this fabulous dish.

Tips for Making Perfect Pierogies
    1.         If you have never made pierogies before, you may wish to follow the recipes in this book closely.   With time and experience you will be able to experiment to find out what works best for you.   I know you will come to enjoy creating delicious variations.
    2.         I