Pierogis

[ßäbý ®ü±h]

In case you missed it in another thread, I am okay at making my own pierogis, but not the greatest.
My family & I are making a bunch this weekend for a potluck thing, and I was wondering if anyone had any other advice.
I don't have the recipe now, but I can get it later.

What could be worked on:
stronger cheese (weak flavor) - good brand(s) needed
shape (just for flash) - keep the filling at room temperature when you're forming them? we've been using cold, but then they get all ugly and lumpy
grease from the frying getting into the pierogi - how the hell do you go about avoiding that?

Someone suggested that just for insurance, we use an egg wash to crimp the pierogis with instead of just water. I'll probably try that.

If you guys have any helpful tricks with ANYTHING, especially about what we need help with, it'd be greatly appreciated.

[Mariah]

Keep the dough at room temperature for a least an hour before working with it. (It's more mallible that way)

And... Make sure the grease is hot enough before you start frying. (Or it'll get in your food.)

Use a fork to crimp them. (you really don't need the egg wash)

[ßäbý ®ü±h]

We've always just pinched with our fingers, and that's worked fine.
Never had them open up.
If the fork is easier, maybe we'll keep using it, but fingers aren't bad.

[Who]

we use the handle of a teaspoon cause the fork might make ridges too deep thatll burst.

and as far as grease goes use sticks of butter with a little olive oil in it to keep the butter from burning.

and for cheese we get something called farmers cheese...no clue what it is but you mix it into the tatos.