Tour Pierogies Plus

The day starts the night before by peeling, boiling and preparing potatoes, sauerkraut and other pierogie fillings.	The potatoes begin cooking at 10 p.m., and are ready for the morning production shift at 6 a.m.	The dough--made fresh daily--is hand cut after it's rolled. It's now ready for the variety of fillings used.
The filling is placed by hand onto the dough, where it will be passed on for finishing and cooking.	The pierogies are tenderly finished by hand one at a time, each receiving the same TLC.	The finished pierogies, ready to be eaten or shipped to you!