Potato and Cheese Filling

Cup of Yum
1. Cook potatoes in salty water until you can easily pierce them with a fork. Drain water from cooked potatoes. Mash them with some warm milk and butter. Mix in cheese.

Pierogi Dough:

1. Whisk eggs with sour cream and milk until you get an even texture.
2. To the liquid ingredients, add in flour and salt. 
3. Knead the dough by hand or by using a standing mixer. Allow dough to rest for 10 minutes once fully kneaded and elastic.

Making Pierogi

1. Roll out the dough on a well floured surface. Cut circles out of the dough using a cookie cutter or a floured glass cup.
2. One by one, spoon filling into dough dough. Fold the dough over to create a quesadilla or empanada shape. Pinch edges together with your fingers to seal the filling inside.
3. Flour the surface where you plan to place pierogi. Note: You can freeze the pierogi at this point and save them for later.

Cooking Pierogi

1. Bring 3 quarts of water to a boil. One by one, add pierogi into the boiling water. Once they float to the top (10-15 minutes into the cooking), they are fully cooked.
2. In a buttered pan, sauté onion to a golden brown. Add pierogi to pan. Fry sides of pierogi to a golden brown.