Potato and Cheese Pierogi

This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap.

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6 cups all-purpose flour

3 eggs

1 pinch salt

water as needed

5 pounds potatoes, peeled

1 pound processed cheese, cubed

salt and pepper to taste

onion salt to taste

Bring a large pot of salted water to a boil.Add potatoes and cook until tender but still firm, about 15 minutes; drain.

Combine flour, eggs and salt.Mix in a little water at a time until dough is somewhat stiff.Roll dough in small sections about 1/4 inch thick.Using a large biscuit cutter or drinking glass, make circle cuts.

To make filling: Mix together potatoes, cheese, salt, pepper and onion salt.Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges.To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

Potato and Cheese Pierogi

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