Ruddell > wrote:

> Ok, what to do with them? I've boiled them and I've fried them and just
> can't get any decent results. Mushy or tough isn't the options I was
> looking for. What can be done with them?

What kind of pierogi? Did you make them yourself? Well-made, correctly
cooked pierogi are neither mushy, nor tough. Correctly cooked, BTW,
means boiled until they float, plus a minute or two. Not fried. No one
in any of the 'old countries' fries 'em by default. If you want real,
traditional pierogi, boil 'em. If you want fried potstickers, make kao
tse or age-gyoza.

Victor