There are about as many variations on making pierogi as there are people who love them, and homemade pierogi are so much better than and store bought variety. So tomorrow, I am going to embark on the pierogi-making adventure in my own kitchen. Okay, well, maybe it’s *not* an adventure, but it’s always fun to try something new, and since I’ve not made these since I was a kid alongside my Aunt Yolanda, it’s very exciting! My aunt always made fruit peirogies with us, but the recipe I will make uses potatoes and cheese.

The following is a recipe I found in a world-cookbook. Here’s hoping they taste alright! (I’ll post pictures of the process tomorrow!)

Cheese And Potato Pierogi

2 pounds potatoes, boiled
1 pound ricotta cheese
1 small onion, finely chopped
2 tsp oil
salt & pepper to taste
4 cups flour
1 egg
1/2 cup warm water

For the filling, peel and boil potatoes. Mash and set aside. Saute onion in the oil until translucent. Add onions and ricotta cheese to the potatoes, and stir well. Season with salt and pepper.

For the dough, Beat the egg and mix in the water and salt. Add the egg mixture to the flour and mix well to form a dough. Place dough on floured surface and divide in half. Roll each half into a thin sheet. Using an inverted glass, cut as many circles from the dough as possible. Place one teaspoon of filling in the centre of each, and fold in half and seal. Cook pierogies in boiling water in a large pot for about 5 minutes, or until the float up to the top. Serve with sour cream, bacon, fried onions. Smacznego!