To accompany my wild mushroom soup, I also made some pierogi. I used this recipe from Bake List, which is an adaptation of Grant Achatz's recipe. Other than substituting parrano cheese for the Gruyere (since that's what I had, and my local supermarket doesn't carry Gruyere), I followed the recipe.
Well, I kind of followed the recipe. At the almost-done point in the assembly of the pierogi, I got fed up with the dough - very elastic and sticky. So I made one big-ass pierogi, about 10" across at the widest point. It fell apart into 3 pieces while boiling. But it didn't leak (too much), so I proceeded as normal with the pan-frying in butter. Ugly, but good.
These are definitely not health food - butter, cheese, sour cream, fried in butter. Ironically, I found out that my cholesterol is "slightly high" right after I made these. I think I see a lot of salads in my future. Good thing I made the pierogi when I did.