For dough:
• 500 g (1lb 2oz) plain (all-purpose) flour
• 60 g (2oz) unsalted butter
• 250ml (½ pint) warm water
For filling:
• 500 g (1 lb 2oz) ripe  cherries
• 100 g (4 oz) powdered  sugar

• In the bowl whisk together melted butter and water.
• Add in the flour and mix until well incorporated.
• Cover dough with plastic wrap until ready to use.
• Cut off about a gum ball of dough at a time and roll into a flat 2-inch circle sprinkling with flour as needed to keep the dough from sticking to your work surface or the rolling pin.
• Mix the cherries with the powdered sugar.
• Put the cherry and sugar mixture in center of your cut-out dough round.
• Fold the sides together and pinch together to make a tight seal.
• Bring a large pot of salted water to boil.
• As you finish the first batch of pierogi, place them in boiling water.
• After they float to the top, cook about 2 to 3 minutes more, then remove them with a slotted spoon to a bowl.
• Sprinkle the pierogi with sugar to keep them from sticking together.
• Serve right away with sour cream or eat them as is.

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