Here is a dough recipe from Epicurious: This is not quite the same as I use but it's form Gourmet magazine so I am sure it's OK.
PIEROGI AND VARENIKI DOUGH
Active time: 20 min Start to finish: 50 min
1 cup all-purpose flour plus additional for kneading and rolling
3/4 cup cake flour (not self-rising)
2 large eggs
3/4 teaspoon salt
1/4 cup water
Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into well until a soft dough forms. Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.) Cover with plastic wrap and let rest at room temperature at least 30 minutes.
• Dough may be made 2 hours ahead, wrapped well in plastic wrap and chilled. Bring to room temperature before using.
Makes enough for about 48 pierogies or 32 varenikis.
I like to just make a mashed potato and onion filling (boil onions and potato together them mash with milk/cream, butter and salt/pepper to taste) Roll out the dough on a floured, cold surface. Cut out circles with a floured round cookie/bisquit cutter. Put 1-2 teaspoons of the filling into the center of each circle. Fold the dough into a half moon shape and crimp/seal the edges. You can also use a dumpling maker.
I usually cook then in a large fry pan in olive oil and onions. Yummy! My husband also likes them boiled and then dips them tomato sauce.
Pardon me while I