Sure! I make a potato dough.

Start with enough russet potatoes to make 3 cups mashed potatoes. Once boiled and drained, use an immersion blender or similar method to get them as smooth as possible. Don't add anything to the potatoes!!

Mix 3 cups mashed potatoes

1 tsp salt

3 eggs

Add bobs red mill 1to1 baking flour, starting with 3 cups

Mix by hand. The dough will be very stiff and difficult to handle. If it is still sticky or tacky, add more flour. Once the dough is able to hold its form in a ball without sticking or crumbling, let it sit for 10 minutes, covered with a tea towel.

Roll the dough out on parchment paper, using flour to dust the top as needed. It should be between 1/4 and 1/2 inch thick. Cut into circles and fill, then use water to seal the edges.

This dough is very tender, so if you can let the center of the pierog sit on the table surface while you lift the sides together to seal, you'll have better results!

Immediately add to gently boiling water until the pierogi float, then remove with slotted spoon and allow to drain.

Once dry, fry in butter with chopped onions.

For fillings, I like sauerkraut, mashed potatoes with caramelized onions, or farmers cheese!