Recipe: Pierogi Dough - Here is an interesting repost that might clarify the difference of opinions!

Re: Request: Piroshki?

Board: International Recipes at Recipelink.com
From: Jo/AZ 7-1-1998
To: Re: Request: Piroshki?

No, you don't have the wrong idea about what it is. It has a number of different spellings, depending on the culture or country. Even among the Polish I've seen Piroshki, pieroshki, pirogie. I think the biggest difference is whether it's baked or boiled. I'm used to the boiled-then-fried kind. Here's my mother's recipe for the dough:

"PIEROGI DOUGH"
2 slightly beaten eggs
2 c. flour
1 c. sour cream
1/2 tsp salt

Mix eggs & sour cream. Add flour and salt. Mix well. Let rest 15 minutes. Roll out. Cut in rounds. Add filling to round shape; fold in half. Seal edges with fork. (You may have to moisten the edges with water to make them stick.)

Drop into boiling salted water. Do not crowd too many into the pot at one time. Pierogi's will rise to surface. Remove with slotted spoon. Rinse & drain.
Keep separate on clean towels so they don't stick to each other.

May be frozen for later use. Or fry in butter til golden. Good as side dish or serve with sour cream.