pierogies.jpg Pierogis are stuffed pasta – reminiscent of ravioli, but filled with potato, cabbage, or meat. Originally of Slovak and Polish origin, these delicious dumplings are a major part of Central Pennsylvanian cuisine. Traditionally, pierogi are boiled and then fried in melted butter. Sheer heaven. These taste like clones of the popular commercial variety available in supermarkets. This is work intensive, so make a lot and freeze them.

5 pounds potatoes
1 onion, finely minced
1 pound extra sharp cheddar cheese, shredded
1 recipe prepared Basic Pasta for stuffed Pastas

Better Batter Gluten Free Flour, for rolling, as well as a 3-5 inch round cookie/biscuit cutter Water or egg white

Optional: butter for frying

Peel potatoes and cube. Boil a pot full of water and cook potatoes until soft, about 20-30 minutes. Remove from heat, drain, and mash.

Stir the onion and cheese into the potato mixture and set aside to cool.

Split the pasta in half, and roll out one half at a time. Place the dough on a floured surface (I like to use a silpat) and sprinkle generously with flour. Roll out until the dough is 1/8-1/4 inch thick.

Using the cookie cutter, cut circles out of the dough. Stack them to the side, and continue to roll and cut circles until all dough is used.

Working quickly, lay the dough circles out in a grid patter. Coat half of each circle with water or egg white and place a large teaspoon (up to a tablespoon) of potato/cheese filling in the center of each circle.

Fold the dough over and press lightly to seal around the pockets of filling.

Gather and reroll the scraps, continuing to mark and fill the dough as instructed. Set aside to dry while you make the second half of the pasta.

Boil fresh, salted water for the pasta (about a gallon for each two dozen).

Put the pierogis in the water and cook until they float, about 30 seconds.

Either serve, or fry in melted butter until lightly browned, then serve.