Recipes/tips/tricks for Polish oven-baked pierogi (sójki mazowieckie, or are there other varieties?) dough

First of all, I’m Swedish. I’ve been planning to make oven-baked pierogi, but don’t know if the recipes in Swedish or English that I’ve found are any good compared to recipes on Polish sites. I assume you have better recipes, haha.

It’s specifically the dough I’m after, since we’re planning to make a large batch with different fillings to put in the freezer. I’m thinking traditional fillings like cheese and potato, but also some with spinach and cheese, and some with a meat filling.

With the use of Google Translate I’ve found this that looks amazing: https://smaker.pl/przepisy-pieczywo/przepis-sojki-mazowieckie,1940479,sezamek88.html – sójki mazowieckie seems to be a regional type of oven-baked pierogi, right? Are there other, more common or "better" varieties I should search recipes for?

I’d honestly prefer "nerdier" recipes and methods with doughs that takes longer to make, like slower cold-proofing in the fridge over night and such, since that produces much better flavor and texture in general. Most recipes that I’ve found in Swedish and English uses lots of yeast, like 50 grams yeast to 500-1000 grams of flour to speed up the proofing time.