Potato and Cheese Pierogi

Recipe View 15 mins Prepare the Potatoes: In a large pot, bring salted water to a boil. Add the peeled potatoes and cook until tender, about 15 minutes. Drain well and set aside to cool slightly.

Recipe View 7 mins Make the Dough: In a large bowl, combine the flour, eggs, and a pinch of salt. Gradually add water, mixing until a somewhat stiff dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

Recipe View 5 mins Prepare the Filling: While the potatoes are still warm, mash them in a large bowl. Add the cubed cheddar cheese, salt, pepper, and onion salt. Mix until well combined and the cheese starts to melt slightly.

Recipe View 5 mins Assemble the Pierogi: Roll out the dough in small sections to about 1/4 inch thickness. Using a large biscuit cutter or drinking glass, cut out circles.

Recipe View 5 mins Fill and Seal: Place 1 to 2 tablespoons of the potato and cheese mixture in the center of each circle. Fold the dough over to form a half-moon shape and firmly seal the edges with your fingers or a fork. Ensure there are no air pockets.

Recipe View 5 mins Cook the Pierogi: Bring a large pot of water to a boil. Carefully drop the pierogi into the boiling water, one at a time, stirring gently to prevent sticking. Cook until they float to the top, about 3-5 minutes after they rise.

Recipe View 2 mins Serve: Remove the cooked pierogi with a slotted spoon. Serve immediately with melted butter and sauteed onions or pan-fry until golden brown.