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Polish Prince Pierogi in Billerica 080322

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Aug 3, 2022 - Doug Drozdowski of Wilmington, co-owner of Polish Prince Pierogi in Billerica, fills and crimps sauerkraut pierogis as employee Lynne Smith of Wilmington, left, puts scoops of filling on the dough, and Kristine Doonan of Woburn cooks them before freezing. They can make about 100 dozen pierogis in four hours with four people, though sauerkraut are slower than average. JULIA MALAKIE/LOWELL SUN
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Aug 3, 2022 - Doug Drozdowski of Wilmington, co-owner of Polish Prince Pierogi in Billerica, fills and crimps sauerkraut pierogis as employee Lynne Smith of Wilmington, left, puts scoops of filling on the dough, and Kristine Doonan of Woburn cooks them before freezing. They can make about 100 dozen pierogis in four hours with four people, though sauerkraut are slower than average. JULIA MALAKIE/LOWELL SUN

LOWbillPierogis080322377 Billerica pierogis Polish

  • Aug 3, 2022 - Polish Prince Pierogi employee Lynne Smith of Wilmington puts scoops of sauerkraut filling on the dough. They can make about 100 dozen pierogis in four hours with four people, though sauerkraut are slower than average. JULIA MALAKIE/LOWELL SUN
  • Aug 3, 2022 - Doug Drozdowski of Wilmington, co-owner with his wife Michelle of Polish Prince Pierogi in Billerica, catches dough coming out of the "sheeter" for consistent thickness as he makes pierogis. JULIA MALAKIE/LOWELL SUN
  • Aug 3, 2022 - Doug Drozdowski of Wilmington, co-owner with his wife Michelle of Polish Prince Pierogi in Billerica, cuts circles of dough for sauerkraut pierogis. His grandmother used a 3" glass, but he got a 3" donut cutter for speed. JULIA MALAKIE/LOWELL SUN
  • Aug 3, 2022 - Doug Drozdowski of Wilmington, co-owner of Polish Prince Pierogi in Billerica, fills and crimps sauerkraut pierogis as employee Lynne Smith of Wilmington puts scoops of filling on the dough. They can make about 100 dozen pierogis in four hours with four people, though sauerkraut are slower than average. JULIA MALAKIE/LOWELL SUN
  • Aug 3, 2022 - Polish Prince Pierogi employee Lynne Smith of Wilmington puts scoops of sauerkraut filling on the dough. They can make about 100 dozen pierogis in four hours with four people, though sauerkraut are slower than average. JULIA MALAKIE/LOWELL SUN
  • Aug 3, 2022 - Doug Drozdowski of Wilmington, co-owner with his wife Michelle of Polish Prince Pierogi in Billerica, folds and crimps sauerkraut pierogis. JULIA MALAKIE/LOWELL SUN
  • Aug 3, 2022 - Doug Drozdowski of Wilmington, co-owner of Polish Prince Pierogi in Billerica, fills and crimps sauerkraut pierogis as employee Lynne Smith of Wilmington, left, puts scoops of filling on the dough, and Kristine Doonan of Woburn cooks them before freezing. They can make about 100 dozen pierogis in four hours with four people, though sauerkraut are slower than average. JULIA MALAKIE/LOWELL SUN
  • Aug 3, 2022 - Doug Drozdowski of Wilmington, co-owner with his wife Michelle of Polish Prince Pierogi in Billerica, folds and crimps sauerkraut pierogis. JULIA MALAKIE/LOWELL SUN
  • Aug 3, 2022 - Employee Kristine Doonan of Woburn takes boiled pierogis out of the pot, to be cooled and frozen for sale, at Polish Prince Pierogi in Billerica. JULIA MALAKIE/LOWELL SUN
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