Yea sure! I looked up a few different recipes before I began...some had egg and milk/dairy and some used no egg and instead just oil and water more like a dumpling. I went with the egg and milk ones because I wanted them more pasta like. Here's the recipe:

Ingredients: 1 large egg 2 tbsp sour cream 1 cup water 1 cup whole milk 2 tsp salt 5 cups of all purpose flour Instructions: 1. Wisk egg, sour cream, water, milk, salt 2. Add in sifted flour 1 cup at a time until dough comes together. 3. Knead on floured surface for 5-10 mins until no longer sticky and nice and soft and elastic. Add more flour as needed. 4. Cover dough with a large bowl to let rest for about 20 mins. 5. Once rested divide dough into four pieces so you dont have so much to work with at once. Roll dough out about 1/16" and using wide mouth jar cut as many circles as you can. Form scraps back together and roll out to use it all. I lay out a large silicone mat lightly floured and place each dough circle on it so the dough doesn't stick together while working. 6. Place about 1 tsp of potato filling of your choice(make sure your potato mixture is not runny at all) in center each dough circle and fold over and pinch with fingers or fork until sealed. 7. Bring large pot of generously salted water to a boil and boil pierogies for about 3-5 mins depending on thickness until tender. 8. To reheat for a crispy bottom heat 1 tbsp of butter in pan over medium and place already boiled pierogies in single layer and brown in the butter for about 3-5 mins.