Pierogi Recipe

How to make it

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• Peel potatoes and cut into size suitable for boiling.
• Boil potatoes for 25 to 30 minutes.
• Meanwhile, shred the cheese on a box grater.
• When potatoes are cooked, rice them into a large bowl.
• Fold the cheese into the hot potatoes.
• Set aside.
• On a board, make a well of the flour.
• Add the eggs to the center.
• Add two "eggshells" of water to center.
• Mix with a fork until the "well" has just about been incorporated.
• Using two knives, knead the mixture until you can knead it with your hands.
• Allow the dough to rest for at least 5 minutes.
• Roll dough to about 1/8" thickness.
• Cut dough into circles of perhaps 5" diameter (we use a small coffee can).
• Place small amount of potato mixture a little off-center on the dough circle.
• Be careful not to get too close to the edges.
• Fold dough over potato mixture.
• Seal the edges of the pierogi well.
• You can use water to help the edges seal.
• Bring a large pot of water to a boil.
• Reduce heat.
• GENTLY drop pierogi into the simmering water.
• Don't crowd the pot!
• Allow the pierogi to float to the top of the water.
• As the pierogi rise to the top, remove them to drain on a kitchen towel.
• To cook, melt butter in a large skillet.
• Saute onions, if desired.
• Fry pierogies until golden on both sides.
• After all the work you just did, ENJOY!