Pierogies

Step 1

Place flour in a large bowl. Add eggs, oil, salt, and 1 ½ cups of the water. Mix well to form a dough, adding more water if needed.

Step 2

Knead the dough on a flat surface until smooth and pliable, about 3-4 minutes.

Step 3

Cover with plastic wrap and allow the dough to rest for at least 30 minutes or up to 1 hour.

Step 4

Peel potatoes and cut into 2" cubes. Place in a large pot of salted water and bring to a boil. Cook potatoes 15 minutes or until tender.

Step 5

While potatoes are cooking, heat 2 tablespoons butter over medium-low heat. Add onions and cook until tender without browning.

Step 6

Once potatoes are cooked, place in a large bowl and mash. Add onions, cheese, and remaining butter. Continue mashing by hand until potatoes are very smooth.

Step 7

Using half of the dough, roll it out ⅛" thick. Cut out circles of dough using a 3" cookie cutter.

Step 8

Place about 1 to 1 ½ tablespoons filling in each pierogi. Fold the dough over to form a semi-circle and pinch the edges closed. Place on a baking sheet.

Step 9

Pierogies can either be cooked or frozen at this point.

Step 10

Heat 3 tablespoons butter in a large skillet. Add sliced onions and cook on medium-low heat until tender. Remove onions from the pan and set aside for serving.

Step 11

Bring a large pot of salted water to a boil. Gently add pierogies and cook until they float. Remove with a slotted spoon.

Step 12

Transfer pierogies to a hot skillet (adding more butter if needed) and cook until browned on each side, about 5 minutes.

Step 13

Serve warm with onions and sour cream.