Article: Pour the water into a large pot and place it over high heat on the stove. Add a heavy pinch of salt to the water as it comes to a boil. Use 2USqt (1.9l) of water for every 8-10 pierogiesroughly 1216oz (340450g). Place the skillet over medium heat and add butter, olive oil, or a combination of the two. Preheat the pan and oil for 2-3 minutes. This amount of oil is sufficient for 16oz (450g) of pierogies (about 12 pierogies).

What is a summary?
Bring 2USqt (1.9l) or more of salted water to a boil. Heat 0.25c (59ml) of butter and/or oil in a large skillet.