Instructions for fillings and dough: https://susanscookingschool.com/pierogi.html
Pierogi Dough
Makes about 3-4 dozen pierogi
4 cups unbleached all-purpose flour
½ teaspoon salt
1 cup (approx.) water
2 large eggs
Potato and Cheese Filling
Makes about 3 dozen pierogi
3 large baking potatoes
4 tablespoons butter
1½ cups diced onions
8 ounces (1 cup) ricotta or farmer cheese
½ teaspoon salt
¼ teaspoon pepper
Sauerkraut and Mushroom Filling
Makes about 3 dozen pierogi
1-27 oz. can sauerkraut
1 tablespoon vegetable oil
4 tablespoons butter
1 cup onions, diced
1 lb. fresh mushrooms, chopped
1 teaspoon Salt
¾ teaspoon pepper
¼ cup sour cream