How do you cook polonies?

If they're fresh (not frozen), you get some water boiling (say 2 quarts per 12 pierogi) and then drop in the pierogi. It will take a few minutes for the water to return to boiling. When the pierogi begin to float on top of the water, it is time to remove them. Then I usually melt some butter in a frying pan and brown them a little on both sides before serving.