We make hundreds of pierogis each year for Christmas and Easter Dinner using my Polish mother in law's recipe. The dough is just flour, sour cream, and a bit of water and oil. My mother in law said the sour cream makes the dough easy to stretch around the filling, which is mashed potatoes and Velveeta cheese - Velveeta because she liked how it tastes and blends into the potatoes. No fork crimping for the dough edges - pinch the dough which makes a traditional ruffle- like edge. We make them weeks before the meal and freeze the boiled drained pierogis which have been coated with butter. Make sure to thoroughly defrost, then fry in butter! My mother in law hated the frying because she loved the soft tender dough, but everyone else loves the crispy outsides!

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