Place chopped squash in a large pot. Add enough water to cover fully and add a pinch of salt. Bring water to a rolling boil before reducing heat to medium-high. Let the squash cook for 25-30 minutes.

Caramelize sliced onions**.

Meanwhile, let's make the dough. In a large bowl, mix the flour and salt. Add yogurt, eggs, and water. Mix slowly and carefully (to not overdevelop the gluten); the dough will be quite sticky. Cover dough with a tea towel or plastic wrap and set aside while you make the filling.

After boiling for ~30 minutes, test the squash with a fork: if it goes through easily, it's done. Drain and set aside to cool. Once onions are sufficiently caramelized, set these aside as well.

In a medium bowl with deep sides, combine cottage cheese, garlic, mustard, and spices.

Using a sharp chef knife, roughly peel the cooked squash. Mash with an electric mixer, potato masher, or large fork.

Add to cottage cheese mixture along with caramelized onions. Stir well to fully combine.

Once the filling is ready, the shaping begins! Feel free to gather some friends to join in the fun at this point.

Flour your counter top liberally (I use the soy flour for this). Split the dough in half. Keep one half covered and place the other half on the floured surface. Use a rolling pin to flatten the dough about ¼” thick.

Punch out twelve ~3.5” dough circles using a round cookie cutter, drinking glass, or (my personal favourite) a medium sized mason jar lid. Squish the scraps into the remaining covered half of dough.

Drop about a 2/3 tablespoon of filling into the center of one circle of dough.

Fold dough over the filling and press the edges to create a dumpling. The stickiness should ensure a tight seal.

Lay the perogy on a floured surface and use a fork to squish the edges together. Repeat steps 10 & 11 until you run out of circles, then repeat steps 8-11 with remaining dough.

Once you have all your perogies formed, boil a pot of water and add about 12 perogies. Let them cook until they rise to the top, about 1 minute. Pull out the boiled perogies with a spoon, then repeat with the remainder in the same pot of water.

If you’re planning to freeze some of the perogies, let them cool down after boiling and then put them in freezer bags with the air squeezed out. I usually do 12 to a bag, but you can portion them out in whatever way suits you. They will keep for at least 6 months in the freezer.

You can eat the perogies just boiled, but if you’re like me, you’ll prefer them fried afterwards. If you're going this route, please note the additional oil used here is not included in the recipe or the above macro calculations.

Add a tbsp of canola oil to a pan on medium-high heat, once oil is hot, fry up as many perogies as you want (six per person is plenty.) Flip them every few minutes until they’re browned on all sides***.