Roll out the dough in batches, taking about a baseball sized lump at a time. Roll each iteration on a lightly floured surface until it is approximately 1/8 inch thick. Using a large biscuit cutter or the end of a large (20 oz) tomato can (or a 14 oz can if you desire, though this smaller size is more difficult to work with), cut out rounds from the dough. You may re-roll any scraps once only, before they get too dry and too tough to use.

(Although it is surely heresy to say so, I strongly recommend you buy some frozen commercial pierogi (for example Mrs T’s) if you need to be reminded of the proper shape, size, and thickness. Homemade tend to turn out a bit thicker, which is not a bad thing at all, but you want to avoid making your dumplings too doughy.)

Depending on the size of cutter you use, place between 2 teaspoons and 1 heaping tablespoon of filling at the center of a round of dough - enough for a nice bite of filling. Fold the round over and crimp edge to create a sealed half-moon. You may use a moistened finger on the inside edge of the pierogi if you’ve having trouble getting them to seal. Optionally, you may crimp each sealed edge with a fork to make them look pretty. There should be about 1/3 inch to 1/2 inch of crimped edge when you’re done, to ensure a good seal.

Place individually on lightly floured wax paper on baking sheets, making sure the pierogis do not touch. As you fill each pan, lightly flour the tops of the pierogis and cover the sheet pan with plastic wrap.

Cook fresh in boiling water until the pierogis float.

Alternatively, place each pan of pierogis in the freezer for at least 45 minutes before removing in layers separated by wax paper to labelled freezer bags or containers.  I like to freeze in batches of a dozen.

Cook frozen pierogis in boiling water for about 5 minutes or until they float.

Serve tossed with onions sauteed in butter until soft, salt and pepper. Sour cream and applesauce are essential accoutrements to most traditional variations. The squash and pea versions proposed above would be nice with a lamb or pork roast. The cheese and berry versions are unsurpassed drunk food, especially if you happen to have a deep fryer in your home.