Christmas day is still eight months away, but one Sioux Falls family is already preparing their Christmas Eve feast. It's been a Jaeger's family tradition dating back several generations to make pierogies for the holiday season.

Stepheon Jaeger can remember eating homemade pierogies ever since he was a young boy. His mom made the Polish dish for him growing up. Now, he's continuing the tradition.

"We love doing it. We love getting the family together and like i said, we're just trying to carry on the tradition so we don't forget how to make them," Jaeger said.

At this pierogi party, Jaeger's brother drove to Sioux Falls from Texas and other family members drove in from Minnesota. Making a pierogi takes about two days in the Jaeger family, one day to make the filling and the other to mix the dough, stuff it and boil the pierogies. All of them have to be up to mom, also known as grandma's, standards.

"Her expectations are pretty high but you know what?" said Danielle Johnson, Stepheon's daughter. "She wants them fat, she wants them full, pinched really well. She's kind of quality control. She'll look around and tell you if you're doing something wrong."

The whole family has learned to keep each other in check as well. It takes 120 pounds of cottage cheese, 95 pounds of potatoes, 125 pounds of flour, 52 dozen eggs, and two gallons of whipping cream to make 1,200 pierogies. Even though many of the pierogies will travel back with family members and stay in their freezer until Christmas Eve, a taste test was necessary before then. The Jaeger's are even making it a point now to teach the recipe to the younger generation.

"That's why we're stepping in and learning how to make these with grandma still here," said Johnson.

Because after all, the Jaeger's are pierogi people and hope to be for generations to come. The Jaeger's made three different pierogies that included the traditional pierogi with cheese and potatoes, a meat filled one, and a pizza pierogi.