Scoop about 1Tbs of filling and place in the center of each round of dough. A small cookie scoop
makes this job a snap! Brush water on the outer edge of 1/2 of the dough, then gently pull one side of dough over the filling and seal the dough into a 1/2 moon shape by pinching and then crimping the edges with floured tines of a fork. Set aside on a parchment lined pan, cover with a tea towel, while you finish rolling out the dough and assembling the remaining pierogies. Now is a good time to freeze the pierogies, if desired (see note).