What I did last week was to fry some sliced onions in butter and at the same time, boil the perogies till they floated to the surface. I used a scooping strainer and transferred the perogies to the onions and butter and briefly fried them then transferred everything into an aluminum pan. The butter will stop the perogies and make them tasty. I served them with a side of sour cream. Sorry, I don't have any amounts but use enough butter to pan-fry them without "colouring" the perogies. Hope this helps.