Pierogies with Potato and Cheese Filling

My Slovak mother-in-law was a great cook and pierogies were one of her specialties.  It's a simple dish with very basic ingredients.  Her 5 kids continue the tradition of making them during the holidays - my husband and I enjoy making them together. He's great at rolling-out the dough until it's nice and thin ~ and I think that's the trick to making perfect pierogies. If we run out of filling, he likes to use a seedless prune for the filling ~ easy, and actually pretty delicious! And, of course, you can use an endless number of other fillings, such as sauerkraut, mushrooms, meat, or even fruit.

Dough

• 2 1/2 cups flour 
• 1/4 cup milk 
• 1/2 cup sour cream 
• 1/4 cup butter, melted 
• 2 regular eggs, slightly beaten 
• 1/2 tsp salt 

Combine all ingredients and kneed well to make a soft dough. Add a little more milk (if too dry) or flour (if too sticky), if needed. 

Roll out on floured board until thin. 

Cut into squares or circles (I make circles using a Pampered Chef Cut-n-Seal). Place about 1 tsp of filling on each square (or circle). 

Fold in half, making triangle (or half moon). Pinch well to keep filling inside (or use Cut-n-Seal). 

Heat a pot of salted water to boiling on high. Add Pierogies to boiling water and cook until Pierogies rise to surface; and then cook an additional 5 minutes.

Drain water using colander, being gentle so Pierogies do not break open. Add a bit of butter and season with salt and pepper to taste. 

Homemade Pierogies freeze well. In fact, they actually cook better if frozen. To freeze, place filled Pierogies in a single layer on cookie sheet and place in freezer. As soon as outside dough is frozen, toss them in a freezer-safe container or bag. 

Potato & Cheese Filling

• 3 medium potatoes 
• 8 ounces sharp cheddar cheese 
• Salt & pepper to taste 

Boil potatoes until soft. Drain and rinse. Add cheese to potatoes and mash together. Season with salt and pepper to taste. Enjoy!!!