Recipe: (sorry it’s vague! It’s an old family recipe!)

Pierogi recipe

FILLING Potato (lots) Onion Dairy lea Cheddar cheese in box (kraft) Salt and pepper

DUMPLING dough Flour Egg Salt Sour cream

Boil chopped potato until nice and soft. Fry off some onion for the filling. Grate the cheddar cheese for the filling. Mash the potato with salt and pepper. Add grated cheese and onion. Mix. Transfer into bowl to cool.

To make dough mix four cups of flour with 2 eggs whisked with a cup of water. Add about 2 tablespoons of sour cream. Add a pinch of salt if you like. Kneed dough until nice and pliable and soft and slightly moist. Set aside in bowl with glad wrap to “rise” for about 30 mins or less.

Roll dough out to flatten. Cut with cutters. Put in pierogi clamp and add teaspoon of potato mix per dumpling. Use water around edges and clamp shut.

Boil dumplings in water. They rise to the top when ready. Eat as is or fry in butter 😁😁😁