Potato and Cheese Pierogi Prep Time: 2 hours | Cook Time: 10 – 20 minutes | Servings: 8

Ingredients: Preparation: Dough: Combine flour, half the water, butter (or oil) and eggs in a Dough: large bowl. Stir vigorously to incorporate the eggs. Slowly stir in the 3 c. all-purpose flour remaining water until a dough ball begins to form. If the dough is 1 c. water too dry, add a little more water, a few drops at a time, until it comes together. Lift and stretch the dough until it becomes smooth and is 1 tbsp. butter or oil somewhat sticky inside, about 3 minutes. Do not overwork. When 3 eggs, whole the dough is ready, cover and set aside to prepare the filling. Filling: Cook peeled potatoes in slightly salted water. Mash while hot Filling: and let chill. In a skillet, brown onion in butter. Then mix together potatoes, cheese, sautéed onion, salt and pepper. 3 potatoes, peeled Pierogi: Go back to the dough, forming into balls 1 1/2" to 2" in 1 large onion, diced diameter. Lightly flour the top of each dough ball. Roll out with a 3 tbsp. butter, unsalted rolling pin into a 3" round, approximately 1/8" thick. Hold the dough 3 tbsp. bakers cheese (substitute in one hand and place a spoonful of filling into the center. Fold in half cream cheese) to enclose and pinch the edges securely together. Be sure there are no openings along the edges or the filling will boil out. 1 tbsp. salt Boil a large pot of salted water while continuing to fill the remaining 1 tbsp. pepper pierogi until all ingredients run out. Gently lower pierogi into rapidly boiling water 3 – 5 at a time and cook for a few minutes until they float to the surface. Remove with a slotted spoon and continue until all pierogi are prepared. Serve fresh with melted butter or sauté in butter until lightly browned.

Pierogi are traditional Polish dumplings most often filled with either sauerkraut or potato and cheese. I fondly remember my mother making potato and cheese pierogi for Friday night suppers. Following in my mother’s footprints, I made pierogi for my family as well. I was born and raised in Chicago. My family attended St. Adalbert Polish Church. In preparation for the parish festivals, I would join 25 other women to make thousands of pierogi to sell at the feast. No matter how many we made, it was never enough. They all sold out on the first day of the feast! Rose Czaplewski, Atria Aquidneck Place resident Side Dishes | 69