Pour the flour in a bowl or on a counter or other surface that will allow you to make the dough;
Add a pinch of salt;
Make a little whole in a middle and start adding milk and butter;
Add a little water at the time and work the dough until you can form a ball about 10-15 minutes;
Once done, cover it with the big bowl and let it rest for about 20-30 minutes;
Use 1/4 of the dough at the time, covering the remaining with the plastic wrap;
Roll the dough until thin (like pasta) and using either cookie cutter or large wine glass cut the circles;
Place 1 teaspoon of filling in the middle of the circle;
Wet one half of the circle and then seal it together;
Boil a large pot of water and season generously with salt;
Once the water is boiling put about 8 pierogi at the time;
Once they come to the surface let them cook for 1 minute and using spider or slotted spoon take them out on a plate;
In a frying pan heat up olive oil with butter, add sage and fry for a minute until crispy;
If serving boiled pierogi, pour over butter/olive oil sage mixture and serve immediately;
If you want to fry them like I did here, dried them up first and then use the same pan that you used to fry sage and fry pierogi on each side until golden brown for about a minute. Add extra fat if needed. Serve with sage on top.