<human>: I made pierogi tonight for the first time. After sealing the little buggers up as I was told (wet the edge of the dough, seal firmly and use the tines of a fork to create a wrinkled edge), I plopped a test batch into boiling water. 

After they rose to the top, I removed them with a slotted spoon, only to notice that they were all completely filled with water. None of the filling had leaked it, but they basically exploded when I tried to fry them up afterwards.

For what it's worth, I used wonton dough cut into rounds rather than making up fresh dough. I can't even think of how to get them dry. Is it completely necessary to pre-boil them, or can't I just fry them up directly?

Can you give me the gist of the text in a nutshell?
<bot>: My pierogi filled up with water when I boiled them and subsequently destroyed themselves when I tried to fry them up. Help.