1. Peel and boil 2.5 lbs. of potatoes until soft.
2. Finely chop 1 small onion (or 1/2 large) in butter until soft and translucent.
3. Grate 4 oz. sharp cheddar cheese.
4. Mash the potatoes along with onion, cheese, and salt and pepper to taste.
5. Let the potato mixture cool.
1. Mix 4 cups flour with 1 tsp. salt.
2. In a seperate bowl, beat 2 eggs together woth 2 tbsp oil.
3. Add egg mixture to flour and mix. (it will be dry and crumbly)
4. Add 1 cup very hot water and mix together. In my experience, the dough will be very sticky.
5. Roll the dough on a very well floured board or counter top until 1/8 in thick.
5. Use a biscuit cutter, cookie cutter, or glass to cut dough into circles. (about 3 in diameter)
1. Form potato mixture into 1 in. balls and place in the middle of the dough. ( I actually make them a little oblong)
2. Fold dough in half over the mixture and press together with the tines of a fork.
3. If the edeges will not stay shut, the dough is too dry. Use your
finger to moisten the edge with water, it should make it stick.
4. Boil pierogies until they float.
6. Sautee pierogies in butter and thinly sliced onion until golden.
7. Serve with a side of sour cream, or sauerkraut.
1. I make the potato mixture the night before and put it in the fridge.
2. You may need to repeat the recipe for the dough a few times in order to use all of the potato mixture.
3. If you don't want to eat pierogie right away, you can refridgerate them for a few days, or freeze them for several months.
4. I freeze my pierogie before I cook them. It seems to help keep them from 'popping open' when boiling.
5. To freeze the pierogie, I lay them on a cookie tray covered in
parchment and freeze them in a single layer first. Then I put them in
freezer bags.. It keeps them from sticking together in the bag/
** You do not have to knead the dough. It is like a noodle rather than
bread. I just flour up. I put flour on the counter, flour my hands, and
flour the rolling pin, and flour the glass...you get the picture!