Fold over, and pinch along the edges to seal. Just like that, you’ve got a pierogi (actually a pierogpierogi is plural!). If you’re prepping these dumplings ahead of time, you can stop right here.

Put a heaped teaspoon of filling in the middle of each circle, then fold dough over into a half moon and pinch the edges together to seal. Transfer pierogies to a lightly floured surface.

Crimp or pleat together with your fingers or use a fork to seal. Bring a large pot of water to the boil. Cook the pierogi a few at a time, they are ready when they float to the top, this should ...

Roll the pierogi dough out thinly (about 0.5mm is ideal) on a floured surface and use your favourite method to shape, fill and seal the pierogi. Cutting out lots of circles is generally the method ...