FEEDS: 3 dozen

WHAT YOU'LL NEED:

Dough:

• 2 1/2 cups all purpose flour
• 1 egg
• 2 1/2 T butter
• 2/3 cup milk

Filling:

• 4 Idaho potatoes
• 1/4 # sharp cheddar cheese, grated
• 1 medium onion, diced and sauteed in 1 T olive oil and 1 t. butter until caramelized

LET'S COOK

Dough:

Warm the milk and melt butter together. Beat the egg well and combine with the melted butter & milk. Add flour a little at a time and mix in.

When it starts to hold together put flour on the counter and knead until it’s no longer sticky. Wrap with plastic wrap or place in a plastic bag and refrigerate overnight.

Filling:

Peel and cube potatoes, then cook in chicken stock. Drain stock, add grated cheese, cover and let it melt. Mash the potatoes, add the onions and salt and pepper to taste. Cool and refrigerate overnight.

Assembly & Cooking:

Cut dough into quarters, using one quarter at a time and putting the rest back in the refrigerator. Roll out on floured surface or between wax paper or put in pasta machine, start at 3 setting and then again with the 5 setting. Cut out circles about 3 inches in diameter.

Roll potato mixture into balls about the size of a large walnut. Place a potato ball in the center of the dough, fold it over and pinch it closed. Drop each one in gently boiling salted water and boil until they float to the surface (about 5 minutes). Place on platter and blot with towel.

MORE IDEAS:

For more flavor, saute some sliced onions in oil, add the cooked pierogis and fry on both sides until crispy brown. Serve as an appetizer or with some broiled steak or pork chops.