Grandma's Homemade Pierogies

Potato Filling

1. Boil Potatoes: Add a pot of water to the stove and set to high. Peel and chop potatoes and add to the water. Bring water to a boil and then reduce to a strong simmer and let boil for 15-20 minutes until the potatoes are fork tender and drain.
2. Mash: Return potatoes to the pot and add butter, milk, salt, pepper, onion, and garlic powder and mash potatoes with a potato masher or fork. Add cheese and mix well until all of the cheese is melted.
3. Set Aside: Add potatoes to a bowl and let cool. Cover and store in the fridge until you're ready to use.

Cabbage and Onion Filling

1. Sauté onion and garlic: Add oil to a large sauté pan and heat to medium. Add onion and garlic and cook for 5 minutes.
2. Deglaze and add cabbage: Deglaze the pan by adding vinegar, stir, and then add cabbage, salt, and pepper.
3. Sauté: Mix well and sauté cabbage. Cook for another 7-10 minutes until cabbage is tender and begins to brown.
4. Set aside: Add to a bowl and let cool. Cover and store in the fridge until ready to use.

Pierogi Dough

1. Create dough: Add flour and salt to a large bowl and mix. Add water and oil to the bowl and gently mix until a dough forms. Turn dough onto a floured surface and knead for 20-30 seconds until a smooth dough ball forms.
2. Roll Out Dough
3. Split to use: Split dough in half and keep the second half in a bowl covered by a damp paper towel until ready to use.
4. Prep: Prepare a large clean surface or large cutting board by lightly flouring it and keeping a small bowl of flour nearby. Take out bowls of filling and set aside with spoons or forks. Lightly flour a baking tray and set aside.
5. Roll out dough: Add half of the dough the floured surface and use a lightly floured rolling pin to roll out the dough 1/4 inch thick.
6. Cut rounds: Use a circle cutter (or glass) that's about 2 1/2 inch diameter to cut out dough circles, keeping them as close together as possible to be able to get as many circles as possible. Separate the circles from the rest of the dough, setting the excess dough aside.
7. Roll out and rounds: One at a time, add a dough circle to the center of your floured work station. Use a lightly floured rolling pin to roll the circle long, flip and dust with some flour on the cutting board and then roll slightly wide to create about a 3 1/2 in - 4 in oval that's about 1/8 inch thick.
8. Fill and fold: Add about 1 tablespoon of filling to the bottom half of the oval and fold over the top of the dough to create a half moon.Choose whatever filling combos you'd like - do all potato, all cabbage, or alternate.
9. Pinch closed: Hold the half moon in one hand and then use the other hand to pinch it by using your thumb and first two fingers to pinch and twist the edge of the half moon closed. Do this all of the way around the half moon until it is all pinched closed. Place pierogi on floured baking sheet.Important: Be sure that it is completely closed so that when they boil, water will not get into the pierogi.
10. Repeat: Repeat with the rest of the cut out rounds, then roll out the set aside dough and cut out more rounds and repeat until you have used all of the dough. You will fill multiple baking trays.

Cooking Pierogis

1. Prep cooking station: Ensure you have enough space for your pierogi trays and also a baking dish around a large pot of water. Add 6 thin slices of cold butter to your baking tray (about 2-3 tablespoons).
2. Boil: Add a large pot of salted water to the stove and heat on high. Bring to a boil. Gently add 4-5 pierogies at a time to the water. Boil for about 3 minutes, or until they float to the top of the water. Use a slotted spoon or skimmer ladle to gently remove the pierogi from the water, shake off excess water, and then add to the baking tray with the butter. Repeat. The butter will help keep the cooked pierogis from sticking and add more flavor!
3. Pan fry (optional): Once boiled, the pierogies are done and can be served and eaten. If desired, melt a tablespoon of butter in a sauté pan or cast iron skillet on medium. Add boiled pierogies and fry on one side for about 2-3 minutes until golden brown and then flip to fry until golden brown on the other side.
4. Serve: Serve with chopped chives and sour cream!