Delightful Potato & Cheese Pierogi

Cook the peeled russet potatoes in boiling salted water until fork-tender, about 10 to 15 minutes. Drain and return to the hot pot, allowing potatoes to dry for a few minutes. Set aside.

Add shredded extra sharp cheddar cheese to potatoes and mash until fully incorporated with smooth texture. Season to taste with salt and pepper. Set aside to cool.

In a large bowl, combine all-purpose flour and salt. In a separate small bowl or measuring cup, whisk together large egg and one cup lukewarm water. Add the egg mixture to the flour mixture and stir until dough forms a smooth, non-sticky ball.

Cover the dough with a damp clean towel and let it rest for 30 minutes.

Meanwhile, prepare a big pot of boiling salted water for cooking the pierogi.

Divide the dough in half. Place one half on a lightly floured surface and roll out dough to ⅛-inch thickness. Keep other half covered with a damp towel.

Using a 3½-inch round cutter, cut the dough into as many circles as possible. Reserve scraps.

Place about 1 tablespoon of the cooled potato and cheese filling on one half of each dough circle. Fold dough over filling and pinch edges to seal tightly.

Place pierogi on a lightly floured surface or tray.

Working in batches, cook pierogi in boiling water until they float to the top. Remove with a slotted spoon and place them on a wire rack to cool and dry.

To fry pierogi, melt 1 tablespoon of butter and 1 tablespoon of vegetable oil in a large skillet over medium heat. Add pierogi in a single layer and cook until lightly golden on both sides. Season with salt and pepper to taste. Serve with sauteed onions, if desired.

Freeze any pierogi you don't plan to eat immediately following the cooking directions.