Pierogies

1. 1

   Combine the flour, milk and 1/4 teaspoon salt in a food processor.

2. 2

   Pulse until the dough forms into a ball.

3. 3

   Roll out the dough on a floured board and cut into 2 1/2- by 2 1/2-inch squares.

4. 4

   Drop about 2 teaspoons of mashed potato in the center of a dough square.

5. 5

   Dip a finger in water, run it around the edge of the square, fold the potato inside and pinch the edges to seal.

6. 6

   Repeat with the remaining dough and potato filling.

7. 7

   Place the finished pierogies onto floured sheet pans.

8. 8

   Bring a large pot of salted water to a rolling boil and drop the pierogies in.

9. 9

   When they all float to the top, they are done, 3 to 4 minutes.

10. 10

    Strain and place in a bowl.

11. 11

    While the pierogies are cooking, in large skillet over medium heat, melt the butter.

12. 12

    Add the onions and saute until medium brown, 6 to 8 minutes.

13. 13

    Pour over the pierogies, gently toss and serve.

* Per serving · 4 servings · Values may vary.

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