Potato & Cheese Pierogi

Preparation

• 1
  Make the filling by lightly sautéing the onions in the butter until the onions are soft and translucent. Combine the onions and butter with the mash and cottage cheese
• 2
  Combine flour and a pinch of salt. Add the eggs, water and oil and knead until dough is formed. Leave it to stand for 15 minutes
• 3
  Roll the dough out until it is less than half a centimeter thick (it should be quite thin)
• 4
  Using a wide brimmed glass cut out pieces of dough. Place the filling into the middle of the dough circle and fold it. Seal the dough with a fork so the filling cannot escape
• 5
  Bring a large pot of salted water to boil. Boil the pierogis a few at a time separating them lightly from each other. Boiled for approximately 4 minutes or until the pierogis puff up
• 6
  Once they are all cooked they are ready to be served.