Honey, I made perogies for 3 days at Christmas...
You'd think I'd have learned my lesson...
Day 1: Cook organic russets, caramelize a bunch of onions. Rice potatoes, add cheese, drained onions and sour cream to make filling. Chill.
Day 2: Make dough, let rest, fill perogies.
Day 3: Cook perogies because I forgot they should be cooked first if I'm freezing.
Only got 5 dozen out of that whole effort too.
That dough uses eggs, oil and sour cream. It's more tender, but also breaks easier. I wanted one that used semolina.