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1
Cook the potatoes with the onion until soft, i.e.
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2
you can stick a fork in them with no resistance.
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3
Drain in a colander.
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4
Cut the cheddar cheese into 1 1/2 cubes.
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5
Cut the butter into pats.
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6
Put the cheese and butter with the potatoes and cover so they melt.
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7
When cheese and butter have melted, whip the mixture into mashed potatoes using your favorite method.
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8
Let the potato mix cool.
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9
Break the eggs into a mug (dont askthis is how I learned it from my grandma).
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10
Beat them slightly, add a little water (raise the height of the liquid by about 1/2 or so), and beat further.
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11
In a large bowl, put the flour and make a little well in the middle.
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12
Put a little water into the well, as well as the eggs.
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13
Mix.
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14
This will be your dough.
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15
If its too dry, add more water.
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16
Roll the dough out on a floured board.
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17
Using a sharp knife, cut the dough into squares (or whatever random shapes the edges create) about 3 across.
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18
Use a teaspoon to put the now cool potatoes in the middle of the squares.
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19
Put a ton in, or youll end up with extra potato mix (also not a bad thing!).
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20
Stretch the dough and fold it over the potatoes.
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21
Pinch it VERY shut (pinch along one side, and flip over and pinch along the other sideyou dont want these to break in the boiling water).
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22
As you make them, put the dumplings on a towel and cover with another towel.
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23
They can stay like that until you are ready to cook them (which can be several hours if need be).
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24
To cook: boil them until they float.
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25
If youre unsure, cut into one and make sure that the dough is fully cooked.
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26
Notes:
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27
If you have extra dough at the end, roll them up into little worms about 3 long and 1/4 thick.
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28
I forget what theyre called, though.
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29
These can be frozen after being boiled.
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30
Do not freeze them uncooked!
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31
This will make a standard towels worth of perogies.
