At work the other day I made my own Pierogi dough and all.
I made 3 kinds, Sauerkraut, Potato and Cheddar, and Sauerkraut with shredded pot roast mixed.
After blanching them, I presented them by cooking them gently in some stock and butter, and simply with chopped parsley on top.
I was told that the only true way to enjoy them would be to fry them until they are crispy brown all over.
I had never enjoyed them that way, as by the time I got to eating them they were rubbery and awful.
I have researched some as well as spoken to some die-hard Pierogi lovers and found that the brown crispy thing is equally divided with simply steamed or heated in the manner I described above.
Anyone who enjoys Jewish Kreplach uses them as a condiment in soup, but I suppose they could be fried in chicken shmaltz until brown and crispy as well.
Wontons are fried in most cases or steamed as in pot stickers or Dim Sum.
I am curious as to what other people, who enjoy these wonderful morsels, do....