Here are the pierogies just after being formed.
While it is not traditional, we added some whole wheat flour to the mixture for the dough. Also in the dough was home-made plain yoghurt (many recipes call for sour cream). The resulting dough is quite soft & stretchy and very pleasing to work with. It helps to have cool dry hands when forming the pierogies.
Making pierogies is a fun thing to do. As we made them, we thought this would be a great party activity. Some people could roll out the dough and everyone could punch out and stuff the pierogies. We each punched out rounds and formed one of the two finished pierogies here. As well as the round cutter pictured, we used a biscuit cutter with fluted edges (not shown). This gave some of the pierogies attractive scalloped edges before being cooked but the edges pretty much disappear in the cooking.
We stuffed the pierogies with potato and cheese.
It is also not traditional to simply fry the pierogies in olive oil rather than par-boil before frying in butter. We love the crispy golden crust that forms when frying them without parboiling. It takes no time at all for them to cook.
We served the pierogies with caramelized onions, plain yoghurt and steamed broccoli.
Closer view of the yoghurt. (See more photos of yoghurt)