Toss the strawberries with the vodka and 2 tablespoons of sugar. Cover and marinate in the fridge if making in advance by several hours; otherwise just leave on the counter for up to an hour.

Toss the strawberries a few times while they are marinating.

Using a slotted spoon, place the equivalent of 1 whole strawberry (in pieces) on each circle of pasta dough. Fold the pasta over and crimp along the edges to seal.

Place in lightly salted boiling water. Once the pierogi float, let boil for 5 minutes before removing to a cooling rack.

Fry in butter over medium high heat until lightly browned on both sides.

Sift powdered sugar over the fried pierogi.

Applebaum serves them with sour cream and brown sugar but I preferred this sauce:

Once you have folded all of the pierogi, place the remaining strawberries and liquid into a small saucepan. Bring to a boil. Add sugar to taste, with a tablespoon of confectioners' sugar. Boil for 10-15 minutes, until thickened. Serve over the fried pierogi with a dollop of whipped cream.