One of my best friends is Polish, and a very good cook. She’s prepared a Chicago size batch (that means a lot) of classic potato and farmer’s cheese pierogi. She quickly boils the “little pillows from Heaven” (my translation, not the actual Polish meaning), then tosses them in butter and caramelized onions she made beforehand.
The fresh dough has a little bite, the potatoes and cheese are inside are combined into a perfectly smooth union: I can’t tell where one begins and the other ends. The filling-to-dough ratio is sinful with an appearance of a freshly fluffed pillow, and the caramelized onions are only sweet an aromatic. Nothing frozen tastes this good.