Courtesy Photo The author’s family seen at a recent “Pierogie Weekend.”

Pierogies, pierogies, pierogies! What a great Polish food. We had them often on meatless Fridays (way back when Catholics had to fast) and always on Christmas Eve (Wegelia).

Mom always made them, never using a recipe. So, when she passed away in 1993, there wasn’t a Mom’s recipe to follow.

Then, about two years later, East Detroit High School (downstate) offered a class on pierogie-making, with recipes and samples. My daughter, Alissa, and I attended.

But life became busy and the recipes were put in a drawer and forgotten.

Then, in 2003, Alissa said, “Why don’t we make pierogies for our annual Christmas Eve luncheon?”

So, a new family tradition was born.

We call it “pierogie weekend.” It takes about a half-day to prep and about six hours to make pierogies and clean up the floury mess.

That first year, we made three batches of dough, with two different fillings, for a total of 225 potato/cheese and sauerkraut pierogies. The grandchildren at that time were Amanda (6), Bryan (4), and Matt (2). They loved having their own dough to roll and stuff.

We have continued with an annual pierogie weekend at Alissa’s house downstate, usually the first or second weekend in December.

It includes Alissa, the dough-maker, roller, and cutter, the fillers include the in-laws, Oma, Pa, sometimes sister-in-law, Cindy, and Minnie, a longtime friend, Marion, the cooker/boiler, Grandpa, the vacuum sealer, and whoever else may be home to help, like husband, Rob, or the now-grownup grandkids, etc.

This year, we had an early pierogie-making workshop. It began on Thanksgiving evening and continued Friday morning. We made six batches of dough for an all-time grand total of 557 pierogies.

It included the original potato/cheese and sauerkraut pierogies, but we now have extended the flavors to include corned beef/sauerkraut, olive and jalapeno/cream cheese popper pierogies. It is a combination to please all sorts of palates.

We always have a great time reminiscing, sharing holiday plans, discussing highlights of the kids’ accomplishments, and making plans for our Memorial Day camping trip.

We hope to carry on our family tradition for many years to come.

Merry Christmas, Happy New Year, and happy eating!

Here are some recipes to get you started:

Pierogie dough

5 cups flour (Gold Medal)

5 eggs

4 tablespoons sour cream

1 cup milk

1 cup warm water

Add water and milk a little at a time

Potato/cheese filling

5 pounds potatoes

1 pound dry cottage cheese

1 pound onions (chopped fine and fried until golden brown)

Salt and pepper to taste

Boil potatoes. When soft, drain well. Hand-mash (do not mash with a mixer). Add dry cottage cheese and fried onions. Salt and pepper to taste.

Sauerkraut filling

1 pound sauerkraut

2 tablespoons butter or margarine

1 large onion (chopped fine and fried until golden brown)

Salt and pepper to taste

(I also add 1/2-cup to 1 cup of dry cottage cheese)

Wash sauerkraut. In medium saucepan, place sauerkraut and enough water to cover. Bring to a boil. Let simmer uncovered over low heat for about an hour. Drain well. Squeeze in clean cloth until dry (I just squeeze it by hand). Then, on a cutting board, cut into small pieces. Place in a bowl, add onions, dry cheese, salt and pepper.

— Marion Anderson,

Presque Isle Township