Here's 2 Polish recipes I've worked on over the years.
3 cups flour
8 oz. sour cream
filling: mashed potatoes
shredded cheddar cheese
(mix together so cheese melts into potatoes)
mix dough together. roll out dough and cut circles of dough. Put a spoonful of potato/cheese mixture in middle of circle. Fold over and pinch together to form "pocket". Place in boiling water. When it rises to the top, remove and drain. You can eat them like this, or we like to cook them in butter and onions. Some like them crunchy, some don't. My notes, from making them- I take the circle in the palm of my hand by flipping it from the counter to my hand- what was on the counter is now the up side. It will be moister than the side that you rolled out. Place the potato mixture in the middle, usually about 1 1/2 tsp. Then fold over and pinch the edges. The moistness is usually enough for it to remain sealed. If not, have a dish of water handy and dip your finger in the water and run it slightly around the edge of the pierogie. This recipe makes about 3 to 4 dozen, which in my house will last about 1 week. :)
Piggies (Halupki) (Pigs in a Blanket)
head of cabbage- cut out core and cook in boiling water just enough to separate and make easy handling. I usually let them sit in a colander while I make the ground beef filling.
salt and pepper
mix these items together. Use enough of each item to make the consistency of a meatball.
Take one cabbage leaf, trim out the stem if you prefer, (cut into 2 if they are very large). Place in palm of your hand. Take a handful of beef mixture to fit into the middle of the cabbage leaf. Wrap (like a blanket around a baby). Place in a casserole dish, open edge down to keep them wrapped.
Take a very large can of tomato soup, add a container full of water to it in a bowl. Mix together, pour over the piggies in the casserole. Cover with foil and bake in 350 degree oven until done (usually 1 hr.).