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1
Saute onions with the butter in a medium sized skillet until translucent.
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2
Boil potatoes in a large pot of water until they are soft (about 8 minutes).
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3
Drain.
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4
Add the cubed cheese and sauteed onions/butter to the drained potatoes and mash (the cheese will melt and combine with the potatoes and onions).
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5
While potatoes are boiling, combine all dough ingredients and knead on a board or table top for about 5 minutes or until dough does not stick to your hands.
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6
Add more flour as you knead if necessary.
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7
Separate dough into two pieces and cover bowl with a towel or plastic wrap.
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8
Allow dough to rest for 20-30 minutes.
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9
While dough is resting, make balls (about the size of a walnut) out of the potato mixture by rolling the mixture between the palms of your hands.
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10
Place balls on a waxed paper-lined pizza sheet or board and place another sheet of waxed paper on top.
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11
Set aside.
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12
Roll out one of the two dough pieces gently on a lightly floured board or table top.
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13
Flour dough sparingly as you roll it out, so it doesn't stick to the rolling pin.
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14
Flip the dough over from time to time as you roll it out until it is about 15 inches in diameter (dough should be about 1/8 inch thick).
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15
Repeat with second piece of dough.
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16
Cut out dough circles using a drinking glass or cup that is about 2 3/4 inches in diameter.
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17
Flour your finger tips as you go along.
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18
Place a potato ball in the middle of each dough cut-out.
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19
Gently pull the dough over the potato ball and carefully seal ends of dough so it forms a semi-circle (you can seal by pinching end of dough with fingers or you can seal with the end/tines of a fork).
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20
Make sure there are no air bubbles in the pierogies.
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21
Boil pierogies on low heat in a large uncovered pot of water (add a teaspoon of oil to water first).
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22
Boil in batches, 10-15 pierogies at a time, 5 minutes per batch.
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23
Pierogies will float.
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24
Drain pierogies and transfer to serving bowl.
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25
You can pour melted butter and/or extra sauteed onions over top, or serve with dollops of sour cream on top of each pierogi.
