Step 1

Cook potatoes in salty water until you can easily pierce them with a fork. Drain water from cooked potatoes. Mash them with some warm milk and butter. Mix in cheese.

Step 2

Whisk eggs with sour cream and milk until you get an even texture.

Step 3

To the liquid ingredients, add in flour and salt.

Step 4

Knead the dough by hand or by using a standing mixer. Allow dough to rest for 10 minutes once fully kneaded and elastic.

Step 5

Roll out the dough on a well floured surface. Cut circles out of the dough using a cookie cutter or a floured glass cup.

Step 6

One by one, spoon filling into dough dough. Fold the dough over to create a quesadilla or empanada shape. Pinch edges together with your fingers to seal the filling inside.

Step 7

Flour the surface where you plan to place pierogi. Note: You can freeze the pierogi at this point and save them for later.

Step 8

Bring 3 quarts of water to a boil. One by one, add pierogi into the boiling water. Once they float to the top (10-15 minutes into the cooking), they are fully cooked.

Step 9

In a buttered pan, sauté onion to a golden brown. Add pierogi to pan. Fry sides of pierogi to a golden brown.