I made a big batch of pierogi this evening, close to 100 of them. They take me a long time to make so when I do it, I like to make quite a few. I freeze them in bags of a dozen, uncooked. The trick is to freeze them on a plate first, and once they’re hard, put them in a freezer bag. That way they don’t stick together as they freeze, becoming one giant pierogi.
Occasionally I try to convince myself that it is possible to buy commercially made pierogis that approach home-made, but after sampling a few tonight I declare it simply isn’t so. The real difference is in the dough. I try to make them as thin and delicate as I can without them breaking open during cooking. If you use lots of sour cream in the dough you shouldn’t have any problems.
27th Street 
I’d like your sour cream dough recipe please. Lost mine years ago.
It is so true; you can’t compare the homemade ones to store bought. I’ve only made them a few times; (potato/cheddar) and the difference in dough feel and flavour is amazing!
Perogies always make me a little sentimental, particularly around Christmas. My mother in law used to press me into service, making perogies with her every Christmas. We’ve since found a Polish deli and a Russian grocery store that make ones that come close to hers, but it’s still not the same.
If I could send you a batch of these babies through the comment function, you know I’d do it…. they’re very yummy.