In large bowl, add filling ingredients and mix with spatula until well combined. Set aside.

In separate large mixing bowl, combine flour and salt. Add water and eggs.

Using hands, combine mixture until dough is formed.

Cover dough with plastic wrap and let rest at room temperature for 30 minutes.

Using rolling pin, roll dough between two pieces of parchment paper to about 1/8-inch thickness.

Using circle cookie cutter or wide jar lid, cut out circles and place on parchment-lined baking sheet. Continue rolling and cutting until all dough is used.

Add dollop of filling to the center of each circle. Fold circle in half and pinch edges together with fork to seal.

Fill large skillet over medium heat with water. Add pierogies and cook for about 3 minutes on each side. (Note: Water should cover about 1/3 of the dumplings’ sides.)

Once water evaporates, remove pierogies and add light coating of oil. Return to skillet and cook 3 minutes on each side until golden brown.