Homemade Pierogi

For the Dough:

6 cups all-purpose flour

2 cups cold water (divided)

2 eggs, beaten

6 tablespoons canola or vegetable oil

2 teaspoons salt

For the Filling:

3 ¾ pounds baking potatoes

1 medium white onion, finely diced

⅓ cup softened butter, divided

4 ½ cups cheddar cheese, finely shredded

Salt, to taste

White pepper, to taste (or very fine black pepper)

For Cooking and Serving:

1 onion, diced or thinly sliced

2 tablespoons butter (or as needed for frying)

Sour cream, optional, for serving

For the Dough:

In a large bowl, combine flour, beaten eggs, oil, salt, and 1 ½ cups of water. Mix well until a dough forms, adjusting water if needed.

Knead the dough on a floured surface for 4 to 5 minutes until smooth. Cover and let it rest for 30 minutes to 1 hour.

For the Filling:

Peel and cube the potatoes, then boil them in salted water until tender.

Sauté diced onions in 2 tablespoons of butter until tender.

Mash cooked potatoes in a bowl. Add sautéed onions, cheddar cheese, remaining butter, salt, and white pepper. Mix until smooth.

Assembly:

Roll out half of the dough on a floured surface to ⅛-inch thickness. Cut out circles using a 3-inch cutter.

Place 1 ½ tablespoons of filling in the center of each circle. Fold over to form a semi-circle and pinch the edges closed.

To Cook:

In a skillet, heat butter and cook diced onions until tender. Set aside.

Boil pierogi in salted water until they float, then transfer to skillet with onions and fry until golden brown.

Serve warm with sautéed onions and optional sour cream.