I first learned of pierogi from my husband's Slovak grandmother. She taught me how to make them before she died, but I only make them once or twice a year. The only thing I have found to make the job easier is to make the dough using the dough setting on my breadmachine. It mixes and needs the dough, but I still have to roll it out cut and fill it.

I use 3 cups of flour, 3 eggs, and 1/2 t salt.
For filling I used left over mashed potatoes with cheddar cheese, or prune filling.

Good luck!