|The pierogi before boiling/frying.|
1. Peel and chop the potatoes into small chunks.
3. In the meantime, fry the onions and grate the cheese.
4. When the potatoes are done, drain them and mash them in a bowl with the onion and cheese. Mix in the salt and pepper.
5. Place in the fridge to cool while you're making the dough.
• 2 tsp of salt
• 4 eggs
• 1/3 cup canola oil
1. In a large bowl, mix flour and salt together.
1. On a floured surface, roll out the dough until it's slightly thinner than corrugated cardboard. It's best if there isn't TOO much flour, since you'll need to roll it out again (see 2nd step), and adding flour makes the dough tougher each time.
3. Take the first circle and roll it out so that its diameter is increased by about an inch. You don't want it to be paper thin because it may rip while you're boiling it, but if it's too thick it will feel chewy.
5. Boil a pot of water and when it has come to a rolling boil, drop your pierogi into the water. They're ready to be taken out when they start to float.