Easy Pierogi(Potato Cheese Dumplings)

1. 1

   Peel potatoes and cut all into same size and length, like 3/8-inch wide x 3/8-inch deep x 2-inches long.

2. 2

   Place in moderately hot oil or lard.

3. 3

   Use enough so spuds are not crowded.

4. 4

   When potatoes come to the surface, remove from fat immediately.

5. 5

   Reheat fat quickly on high heat.

6. 6

   The potatoes should now be plunged into the hot fat for the second time.

7. 7

   This must be done within 2 minutes from the first cooking.

8. 8

   Remove at once.

9. 9

   Sprinkle with salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.