A Polish delicacy, pierogi are basically stuffed, half-moon shaped pasta shells. They can be boiled, pan fried, deep fried, or baked. Since its one of the foods that I personally grew up on, I'll share a recipie.

The Shell

2 cups flour
1 teaspoon salt
1/4 teaspoon baking powder
1 egg

Sift the flour and baking powder.
Add to this the egg and enough water to make a soft dough.
Knead the dough on a floured surface for about five minutes.
Let the dough stand for 10-20 minutes.
Using a rolling pin and knife, make up some thin two inch squares with the dough.
Place a teaspoon of filling in center and fold over.
Pinch edges together with fingers.

While you can probably fill a pierogi with anything you want, in my area there were a few fillings that were popular.

Potato: Mash four cooked potatoes. Add two ounces sharp cheese and salt to taste.

Cabbage: Chop up one large cabbage, and one medium onion into small pieces. In a pan add 1/2 teaspoon salt and two tablespoons of shortening. Saute onion in shortening then add the cabbage. Fry until browned.

Cheese: Mix 1/2 lb. dry cottage cheese with one beaten egg.