Homemade Pierogi Grandmas Secret Potato Cheese Recipe

Instructions:

1. Boil potatoes until tender. Drain well and mash with milk, butter, salt, and pepper. Stir in cheese until melted and combined. Set aside to cool. Sauté the chopped onion until golden brown. Allow to cool slightly. Mix into the potato filling.
2. In a large bowl, whisk together flour and salt. In a separate bowl, combine warm water, melted butter, and egg. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Form the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least 30 minutes.
3. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a cookie cutter or drinking glass to cut out circles of dough. Place a spoonful of potato filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges tightly to seal, ensuring no air is trapped inside. Crimp the edges with a fork for a decorative seal.
4. Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water, in batches, being careful not to overcrowd the pot. Cook for 3-5 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon and drain well.
5. Melt butter (or bacon fat!) in a large skillet over medium heat. Add the boiled pierogi and cook until golden brown on both sides.