Directions

• PIEROGIE STUFFING
• Peel and boil 5 lbs of potatoes until soft.
• Finely chop 1 large onion and saute in butter until soft and translucent.
• Grate 8 oz sharp cheddar cheese.
• Mash the potatoes along with the onion mixture, cheese and salt and pepper to taste.
• Let the potato mixture cool and then form into 1″ balls.
• PIEROGIE DOUGH
• Mix together 2 cups of flour with 1/2 tsp. salt.
• Beat together 1 egg and 1 Tbsp. oil and add all at once to the flour mixture.
• Add 1/2 cup very hot water and work until the dough loses most of its stickiness.
• Roll the dough on a floured board or countertop until 1/8″ thick.
• Cut 3″ circles of dough with a glass or cookie cutter.
• Place a potato ball on each dough round and fold the dough over forming a semi-circle.
• Press the edges together with the tines of a fork.
• Boil pierogies a few at a time in a large pot of water. They are done when they float to the top. Rinse in cool water and let dry.
• Saute chopped onions together in a large pan until onions are soft.
• Add pierogies and pan fry until lightly crispy.