To make pierogi you mix a simple dough of flour, water and egg. You roll it out as flat as a pizza, and use the top of a glass to cut out circles. You spoon a filling onto each circle, fold the dough over, and pinch the edges shut. Then you drop them into boiling water for a few minutes, until they bob up to the top. The whole family helps.
The most famous filling is 'pierogi ruskie' - mashed potato mixed with soft white cheese, served with golden fried onions and a spoonful of sour cream on top. Polish kids tend to love them. Another favourite is sauerkraut and mushroom, which is a bit tangy and earthy and warm.
Sweet pierogi are a thing too. In summer, people make them filled with fresh blueberries or strawberries from the forest, served with a dusting of icing sugar. They are eaten as a main meal, not a pudding - dessert pierogi for lunch!
Making pierogi together is part of family life in Poland. Grandparents teach grandchildren how to pinch the edges so the filling does not spill out. Some families make hundreds at a time and freeze them for later. Many Polish friendship groups have pierogi-making evenings just for the fun of it.