Pacanis,
My recipe makes about 30 dozen, but each "batch" makes about 5-6 dozen and we usually do 5 batches. This is a "three-friends get together and do this effort." We each get to bring home 10-11 bags of perogies. For the dough, we use 1-500 gr. container sour cream, 1-750 gr. container AP flour (the 750 gr. container is a yogurt container) for each batch. We put the sc in the FP and add the flour. When it forms a ball, turn out on a lightly floured surface and divide into 4 balls. Roll out on lightly floured surface, flouring only on one side. Our cutter is 3". For "cocktail size" we use a 1-1/2". Cut, fill, boil, toss with butter, freeze.
Don't over fill. I'd have to measure the filling the next time I make them, because I have special "scoop" that is perfect for perogies. I also make the filling the day before and shape like a cigar, chill overnight. The cigar shape makes it easier to fill the perogie and always have the floured side on the outside of the perogie so you can pinch it together.
We boil ours one dozen at a time, and toss them with 1 tsp of butter, put in ziplock bags, and freeze flat so the perogies don't stick together. The reason for tossing them in butter is so that they don't stick when you reheat them. To reheat, thaw and fry in butter in a CI for about 4-5 minutes each side, golden, not crisp. I do my onions in a separate pan. 4 are considered a serving if served as a side, 6 if served as a meal.
If I make perogies in November, I'll take photos and measure using "real" tools. If you think making tamales, dolmas, krumkake, or lefse are time consuming, you have to add perogies to that list <g>.