MOM'S BEST PIEROGIES

Steps:

• Sauté onions with the butter in a medium sized skillet until translucent.
• Boil potatoes in a large pot of water until they are soft (about 8 minutes).
• Drain.
• Add the cubed cheese and sautéed onions/butter to the drained potatoes and mash (the cheese will melt and combine with the potatoes and onions).
• While potatoes are boiling, combine all dough ingredients and knead on a board or table top for about 5 minutes or until dough does not stick to your hands.
• Add more flour as you knead if necessary.
• Separate dough into two pieces and cover bowl with a towel or plastic wrap.
• Allow dough to rest for 20-30 minutes.
• While dough is resting, make balls (about the size of a walnut) out of the potato mixture by rolling the mixture between the palms of your hands.
• Place balls on a waxed paper-lined pizza sheet or board and place another sheet of waxed paper on top.
• Set aside.
• Roll out one of the two dough pieces gently on a lightly floured board or table top.
• Flour dough sparingly as you roll it out, so it doesn't stick to the rolling pin.
• Flip the dough over from time to time as you roll it out until it is about 15 inches in diameter (dough should be about 1/8 inch thick).
• Repeat with second piece of dough.
• Cut out dough circles using a drinking glass or cup that is about 2 3/4 inches in diameter.
• Flour your finger tips as you go along.
• Place a potato ball in the middle of each dough cut-out.
• Gently pull the dough over the potato ball and carefully seal ends of dough so it forms a semi-circle (you can seal by pinching end of dough with fingers or you can seal with the end/tines of a fork).
• Make sure there are no air bubbles in the pierogies.
• Boil pierogies on low heat in a large uncovered pot of water (add a teaspoon of oil to water first).
• Boil in batches, 10-15 pierogies at a time, 5 minutes per batch.
• Pierogies will float.
• Drain pierogies and transfer to serving bowl.
• You can pour melted butter and/or extra sautéed onions over top, or serve with dollops of sour cream on top of each pierogi.