Pierogi

Makes 5-6 dozen

Filling

4 potatoes (4 lbs) 
  Russets are the traditional starchy choice for baked and mashed potatoes. 
1 lb sharp chedder cheese
1 small oinion, fried in butter

Cut into 3/8 inch slices
Boil for 16 to 20 minutes.
Reserve the potato water for the dough
Add onion, salt, pepper
Add cheese and let sit until melted
Mash potatoes
Let cool overnight

Dough

4 cups four   (makes 3-4 dozen)
1-2 tsp salt
1 egg
1/2 cup oil
1/2 cup warm water
1/2 cup milk
Beat egg in oil add to warm water and milk mix, with flour and salt
Knead until elastic but not hard
Let sit for 30 min to hydrate
Add more flour if needed
Roll out to 1/4 inch cut in 3 inch cirles
Form pierogi, add to boiling water + salt + 1 tbl oil

Ratio

2-2 1/2 cups flour
2 lbs russet potatoes
8 oz cheese

Filling

 
1 cup mashed potatoes (russet are best - no butter, milk, salt, etc.) SAVE POTATO WATER
1/2 tsp. salt, 1/4 tsp. pepper
3/4 c. medium cheddar cheese
1/4 c. sauteed chopped onions

Mix/mash together very well and refrigerate overnight.

Dough

2 eggs, 1/2 c. sour cream (secret weapon!), 1 tsp. salt, 1 tbsp. olive oil, in a large measuring cup and top off with Potato water (make sure you mix it first or all the starch stays on the bottom) until you have 2 cups of liquid. I whisk it briskly together.

3 HEAPING CUPS FLOUR, MAKE WELL, ADD LIQ. WORK IN WITH FORK, KNEAD ONLY A FEW TIMES. PUT ON A PLATE, COVER WITH BOWL, LEAVE ON COUNTER FOR 30 MIN.

Assembling The Pierogies

Take out your pot. mix - my trick: press lightly with a paper towel to remove excess moisture. roll out dough quite thin, use 3" cookie cutter or glass (wine glass works well). use aprox. 1 full tbsp. of mix - fold over dough and pinch together, then flip over and pinch again. This dough is fantasic - I never use water or a fork, it just works :) et VOILA - YUMMY!