Making meat-filled pierogi for a traditional Christmas Eve

Poles make pierogi for the holidays in the same way that Italians make panettone and Greeks make baklava, and they play an important role in the traditional, meatless Christmas Eve dinner known as Wigilia. The meal includes 12 different courses, one for each of Jesus' apostles. Typical dishes include red borscht, mushroom soup, various types of fish, sauerkraut, cabbage rolls, gingerbread, fruit compote, and poppyseed cake, in addition to pierogi.

Pierogi are typically made several weeks ahead of time and frozen. Because this is a meatless meal, it's best to make your pierogi meatless for this meal if you want to follow tradition. On Christmas Eve, frozen pierogi are usually taken out of the freezer and dropped into a pot of salted boiling water, which is probably the best way to cook frozen pierogi. After the previously frozen pierogi begin to float, they are boiled for a few minutes longer. Many people will then brown and crisp the pierogi in a sauté pan with butter, adding flavor and a nice texture contrast.