- 2 cups potatoes, peeled and cubed
- 1/2 cup chopped onion
- 1 cup (4-ounces) shredded sharp Cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 1/2 cups all-purpose flour, divided
- 2 eggs
- 3/4 cup water
- 2 tablespoons butter (optional)
- To make filling, cover potatoes with water and boil for 10 minutes; add onions and continue boiling until potatoes are fork tender. Drain. Return to pot, add cheese and mash. Season with salt and pepper. Set aside to cool.
- In a large bowl, combine 3 cups flour and eggs. Slowly add water a little at a time, working into dough. Knead until soft and slightly sticky. Cover bowl with damp towel and let rest 15 minutes.
- Sprinkle some reserved flour over the work surface and lightly coat hands and rolling pin.
- Divide dough into thirds and roll out until about 1/16-inch thickness. Sprinkle reserved flour as need to keep dough from sticking, but use sparingly--excess flour will toughen dough. Dip a 3-inch diameter biscuit cutter into reserve flour. Cut out dough circles.
- Scoop 1 level tablespoon of filling onto center of dough circle. Moisten dough edges by dipping your finger in water and running it along the edge. Fold dough over filling and pinch edge of pocket shut. Be careful to keep filling off seam. Seam should be about 1/4-inch wide. Lay aside on lightly floured waxed paper. Cover with damp cloth. Repeat with remaining ingredients.
- Bring 4 quarts of lightly salted water to a rapid boil. Carefully drop pierogies into boiling water. Nudge pierogies from bottom with a slotted spoon. Reduce heat and gently boil until pierogies float, about 5 minutes. Test for doneness. Dough should be cooked through but not soggy.
- Remove pierogies with slotted spoon to a colander. Serve immediately or chill. If served later, melt butter in a large skillet and sauté pierogies until browned and crispy.
Recipe by Cindy Kerschner.