Mom's Best Pierogies

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 4 cups sifted all-purpose flour
• 2 beaten eggs
• 1 tablespoon vegetable oil
• 1/4 cup water
• 8 large potatoes, peeled & cut into pieces (4-5 per potato)
• 4 -6 ounces cheddar cheese (cubed small or shredded)
• 1 small onion (diced)
• 1/4 cup butter

Recipe

• 1 sauté onions with the butter in a medium sized skillet until translucent.
• 2 boil potatoes in a large pot of water until they are soft (about 8 minutes).
• 3 drain.
• 4 add the cubed cheese and sautéed onions/butter to the drained potatoes and mash (the cheese will melt and combine with the potatoes and onions).
• 5 while potatoes are boiling, combine all dough ingredients and knead on a board or table top for about 5 minutes or until dough does not stick to your hands.
• 6 add more flour as you knead if necessary.
• 7 separate dough into two pieces and cover bowl with a towel or plastic wrap.
• 8 allow dough to rest for 20-30 minutes.
• 9 while dough is resting, make balls (about the size of a walnut) out of the potato mixture by rolling the mixture between the palms of your hands.
• 10 place balls on a waxed paper-lined pizza sheet or board and place another sheet of waxed paper on top.
• 11 set aside.
• 12 roll out one of the two dough pieces gently on a lightly floured board or table top.
• 13 flour dough sparingly as you roll it out, so it doesn't stick to the rolling pin.
• 14 flip the dough over from time to time as you roll it out until it is about 15 inches in diameter (dough should be about 1/8 inch thick).
• 15 repeat with second piece of dough.
• 16 cut out dough circles using a drinking glass or cup that is about 2 3/4 inches in diameter.
• 17 flour your finger tips as you go along.
• 18 place a potato ball in the middle of each dough cut-out.
• 19 gently pull the dough over the potato ball and carefully seal ends of dough so it forms a semi-circle (you can seal by pinching end of dough with fingers or you can seal with the end/tines of a fork).
• 20 make sure there are no air bubbles in the pierogies.
• 21 boil pierogies on low heat in a large uncovered pot of water (add a teaspoon of oil to water first).
• 22 boil in batches, 10-15 pierogies at a time, 5 minutes per batch.
• 23 pierogies will float.
• 24 drain pierogies and transfer to serving bowl.
• 25 you can pour melted butter and/or extra sautéed onions over top, or serve with dollops of sour cream on top of each pierogi.