3 cups flour
1 cup milk at room temp
2 eggs at room temp
1 tablespoon butter melted

1 teaspoon salt

1-1.5 pounds of russet potatoes
0.5 cups sour cream
1 medium onion minced
2 tablespoons butter
1 cup shredded extra sharp cheddar (optional)
Salt and pepper to taste
1. Peel and Boil your potatoes until fork tender. Drain and let cool.
2. While potatoes cool sauté onions in butter until golden. Remove from heat
when finished cooking
3. Mash potatoes and mix in sour cream, onions, cheddar if using.
4. Taste and adjust seasoning. Place filling in a container and chill in fridge
while you make the dough
5. For dough add flour to a bowl with salt and whisk together. Make a well in the
center of flour
6. Whisk eggs, milk, and melted butter together and pour into center of well
7. Mix wet and dry ingredients until shaggy mass forms.
8. Turn dough out onto clean fry surface and knead until smooth.
9. Let dough rest for 30 minutes.
10. Cut dough in half and roll first half about 1/8th of an inch thick. Cut three inch
circles with cookie cutter or glass which ever you have. Do not throw out scraps they
can be kneaded again and rolled out to make more pierogis
11. Add about a 1 ounce dollop of filling to center of the dough circles
12. Pull dough around filling and pinch edges very tightly together. Make sure
filing doesn’t touch the edges of the dough or they will not seal
13. When finished. Bring pot of water to a boil. Boil until pierogis float about 5
14. Take pierogis out of pot drain off as mush water as possible and land on an
oiled sheet tray
15. Bring a pan to heat on medium flame and melt a few tablespoons of butter
16. When butter foams and subsides add pierogis to the pan a few at a time.
17. Brown on each side, about a minute per side. Pull from pan and repeat with
remaining pierogis
18. Serve with sour cream and caramelized onions