Ingredients
For the Dough
- 3 egg yolks
- ½ cup (105g) cold mashed potatoes
- 1¾-2 cups (220-250g) all-purpose flour
- 1 teaspoon cream of tartar
- 2 tablespoons shortening
- ½ cup (120 ml) warm water
- 1 teaspoon salt
For the Filling
- 1 egg white
- ½ cup (65g) grated sharp cheddar cheese
- ½ cup (105g) mashed potatoes
- Salt and black pepper, to taste
Method
- Combine ½ cup (105g) mashed potatoes with the egg yolks and shortening in a bowl.
- Stir the flour with the salt and cream of tartar in another.
- Combine these 2 mixtures, a little at a time, alternating with water, to make your dough.
- Wrap it with plastic wrap and let it sit for 15 minutes.
- Roll it out 1/8 inch (3mm) thick and cut using a 3 inch (7½ cm) cookie cutter.
- Combine the egg white, cheese and remaining mashed potato, along with some salt and black pepper to make the filling.
- Add a heaped teaspoon of filling to each dough round, then fold them up and pinch the edges closed.
- Bring a pot of water to the boil.
- Add the pierogies in batches and cook for 5 minutes or until they float to the surface and puff a little.
- Remove them from the water using a slotted spoon.
- Now either fry them in a little oil or butter until golden brown, or serve without frying first.