Ukrainian Pierogies

Cook the potatoes with the onion until soft, i.e. you can stick a fork in them with no resistance. Drain in a colander.

Cut the cheddar cheese into 1 1/2″ cubes. Cut the butter into pats. Put the cheese and butter with the potatoes and cover so they melt.

When cheese and butter have melted, whip the mixture into mashed potatoes using your favorite method. Let the potato mix cool.

Break the eggs into a mug (don’t ask—this is how I learned it from my grandma). Beat them slightly, add a little water (raise the height of the liquid by about 1/2″ or so), and beat further.

In a large bowl, put the flour and make a little well in the middle. Put a little water into the well, as well as the eggs. Mix. This will be your dough. If it’s too dry, add more water.

Roll the dough out on a floured board. Using a sharp knife, cut the dough into squares (or whatever random shapes the edges create) about 3″ across. Use a teaspoon to put the now cool potatoes in the middle of the squares. Put a ton in, or you’ll end up with extra potato mix (also not a bad thing!). Stretch the dough and fold it over the potatoes. Pinch it VERY shut (pinch along one side, and flip over and pinch along the other side—you don’t want these to break in the boiling water).

As you make them, put the dumplings on a towel and cover with another towel. They can stay like that until you are ready to cook them (which can be several hours if need be).

To cook: boil them until they float. If you’re unsure, cut into one and make sure that the dough is fully cooked.

Notes:

If you have extra dough at the end, roll them up into little “worms” about 3″ long and 1/4″ thick. I forget what they’re called, though.

These can be frozen after being boiled. Do not freeze them uncooked!

This will make a standard towel’s worth of perogies.