Sealing and Pleating Pierogi

Put a heaped teaspoon of filling in the center of a dough circle. Too much filling is the main reason pierogi burst. Fold it into a half-moon and pinch the edges together from one end to the other, pushing out any air. For a pleated edge, fold small pinches of the rim over each other along the seam, like a rope. If the dough is dry, dab the edge with water first. Boil them in salted water until they float, then about two minutes more. Fry them in butter with onion afterward if you like.