Here's the recipe in case you have a hankering...
2 cups flour
1/2 cup (approximately) of cold water
1 Tbsp canola oil
pinch of salt
Mix the the dry ingredients together in a large bowl. Mix the wet ingredients together in a measuring cup then add to dry ingredients. Mix and then knead until consistent and separate into two balls and cover in bowls for ten minutes.
For the filling, we boiled one very large potato and mashed it up with caramelized onion, grated cheddar and asiago cheeses and a dash of Frank's Red Hot Sauce. Add salt and pepper and herbs as needed. Last time we did potato with sage, basil and cheddar version. A myriad of variations are possible!
Roll out the dough and use a cookie cutter or drinking glass and cut out circles, add a scoop of filling to each and pinch the edges closed. Use a fork if it helps. Keep the finished perogies covered in a tea towel.
In the meantime, bring a large pot of water to boil. Once boiling, add perogies and cook until they float, which should be a few minutes.
This time we added them to a pan and fried them with some minced garlic. Last time we added them to caramelized onions. It's all good!
Serve with veggies and enjoy! I'm going off the top of my head, but I think that covers it!