I wanted to make home-made pierogis. Is there a special dough that needs to be used? I wanted the pierogis to be fairly thick - what type of dough would work best?
You should be fine using a regular homemade pasta dough.
I learned to make perogis with a standard egg dough - egg, flour, water, and oil. The filling is dry curd cottage cheese, salt, and eggs. To shape them we use a nifty hand tart cutter that I can't find online anywhere. Then we boil them in water for about 10 minutes to cook. Serve with melted butter.
Quite often pierogi doughs are vegan, especially if you are making the peirogies for X-mas eve (where in many sects, you don't eat meat the on X-mas eave, and fish is not considered a meat).
2 cups flour
~1/2 cup warm water
1/4 cup vegetable oil
1 teaspoon salt
Mix all together, and give it a little knead to make it consistent, but no more - otherwise you'll make the dough tough
Then you roll out the dough, cut circles with a large mouth jar or a glass, stuff and pinch closed. Boil till dough is cooked or par-boil and then fry in a pan. Add onions, butter and bacon to taste.
Typical fillings include mashed potatoes (sometimes with cheese), cottage cheese (dry), sour kraut, fruit (desert), rarely cooked meat - anything you can stuff in it.
(yah I know, I mentioned vegan earlier, but vegan tastes a lot better when you add butter and bacon *rim-shot*)
Here is a generation recipe for a light pierogy dough;
4 cups flour 2 eggs 5 TBSP sour cream 3 TBSP oil 3/4 cup water
as noted above, add you filling and toss in boiling water. When they float their done.
I use a Chinese basket brush to retrieve from the water and toss in fried onions and butter to prevent sticking.