Pierogi

You say pot sticker, I say pierogi: It can be all one dough. Get dumpling recipes at TwiceasTasty.com.
When I traveled in Eastern Europe and lived in Russia, I ate a lot of pierogi but never learned to make them. Some were homemade—my favorites came from Russian women who carried pots of them from their kitchen to meet the train as we rode the Trans-Siberian Railway from Moscow to Vladivostok. Plus, commercially packaged frozen pierogi were as widespread in Eastern Europe as frozen pizza is in the United States, and they could be dropped in boiling water for a quick meal.

Once I returned to the States, I tried many variations on pierogi dough, attempting to recreate those mild yet somehow tasty dumplings. Available dough recipes varied widely on both ingredients (egg, milk, butter, sour cream, even cream cheese) and ratios. But once I mastered homemade pot stickers, I realized I’d strayed too far from the frugal kitchens that prepared my favorite pierogi. So now I use the same dough for both types of dumplings; how I prep that dough, fill it, and cook the dumplings determines whether they’re labeled pot stickers or pierogi.
Learn to make Scratch-Made Pierogi with homemade fillings