You make the filling: 2 eggs per pound of ricotta cheese; pinch of salt; and a tablespoon of sugar
Then make the dough: 3 cups of flour; a good pinch of salt; three eggs beaten with 1/2 - 3/4 cup cold water; all ingredients mixed well. Dough should be on the stiff side. Divide dough into three pieces and knead each piece till smooth. It helps to let the dough rest about 10 minutes before rolling it out and cutting.
Fill the circles and seal. You don't have to have a pierogi form, but it does make the work go faster.
Stay safe and warm, Everybody, and have a wonderful New Year. Tomorrow I'll be working on next year's garden plan and watching the Three Stooges while sipping a glass of wine . . . .