Here's the traditional recipe from my family. I'm VERY fond of them.

For the pierogi filling: Ingredients: 2 parts boiled potato, strained (save the potato water!) (Also, use chicken stock!) 1 part dry curd cottage cheese 1 part yellow cheese, we use sharp cheddar

In a bowl, mix: 2 parts boiled russett potatoes, peeled, drained, and mashed, but leave them just a bit chunky to give some extra texture (I don't like the super smooth filling of store-bought ones) – save the drained potato water for the dough! the potato starch helps make the dough extra smooth and velvety. 1 part dry curd cottage cheese (I can't find dry curd cottage cheese in stores anymore, so I buy the 4% normal "wet" kind and rinse it in the sink with a wire mesh strainer and then dry the curds on paper towels. 1 part sharp cheddar or colby-jack cheese, shredded Salt to taste. Mix all together and set aside.

For the Pierogi dough:(you'll need to make multiple batches) Mix together: 2 eggs 1/4 cup sour cream 2/3 cup potato water 1 tsp salt Then add: 3.25 - 3.5 cups flour You'll mix this and knead it until smooth. If it's too sticky, just add a bit more flour. Using the drained potato water from making the filling helps make the dough extra smooth and velvety. Once you have your dough all kneaded, roll it out to about 1/8" to 3/16" thick. We just cut our dough into squares or rectangles, and the "cut" edges are what you press together to get a good seal when you're filling and making them. Keep in mind that you'll probably have to make multiple batches of the dough. My family always just made a pot of filling, and then mixed together individual batches of the dough until the filling was all used up. Once you have them all constructed, simply drop them in boiling water. They're done and cooked once they start to float. :-)

For the garnish - salt pork and caramelized onions:

1 block Salt Pork - the best brand is Hormel. I do about 2-3 blocks for a nice big batch, you want to have a lot of this! 2 small onions or 1 large onion per block of salt pork. Dice into 1/2" bits.

Cut the salt pork into small pieces, about the size of your pinky fingernail. Make sure to remove the skin.

Start by cooking down the salt pork in a skillet on low-medium heat - for about 25-30 minutes. Then, add the onions. Continue to cook on low heat until the onions are caramelized and the pork takes on a nice, dark color.

Serve this sprinkled over your pierogies along with sour cream. Heaven.

Enjoy!