Dough – special about pierogi dough

I've done pot pies with both puff pastry, and with the refrigerated croissant dough. A few things I've noticed:

• It will not work from a frozen state. You need to thaw the puff pastry for it to work. (my assumption is that it doesn't get the fast heat it needs to puff, as you've got a heat sink right below it with so much moisture)
• It will not work as a complete sheet. You want to cut it into smaller squares or triangles, so there's a gap for steam to escape, or at the very least, vent it like you would a pie.

I've also done 'drop biscuit' dough in similar dishes ... you might also want to look at dumpling recipies, to see how they compare.

This has basically already been answered, but: cornmeal on your cooking surface, cornmeal underneath when you spin out (don't roll; a quick look through all the recent pizza questions will find you my answer on how to shape your dough) your base.