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Preparation Time2 hrs

Serves40 pierogies

1. For the filling: Make mashed potatoes with garlic, milk, butter, salt. Set 1 cup aside for the dough. Add the cheese to the remaining mashed potatoes

2. For the dough: mix the eggs, water, potatoes, and flour together. Flour the surface of a table and begin to knead the dough. The dough will be pretty moist, so keep adding flour as you need it. Don't let it stick to the table. Let the dough set for 15 mins or longer.

3. Roll the dough in two halves. You want to get the dough as thin as possible without it busting as you fill it. Make sure the dough is not sticking to the table as you roll it. Cut 4in circles(you can decide how big or small you'd like them). Place a large spoonful of the filling in the center of each circle. Fold the circle in half and press the edges. You may need some water to make the edges stick. If this is your first time, it may take a few tries to make a beautiful pierogi, but be patient!

4. Boil a pot of water. Place a few pierogies in the boiling water. Make sure they are not on top of each other or they will stick. After a few seconds check to make sure they are not sticking to the bottom of the pot. Once they float, they can be removed from the water and set aside to cool.

5. If you're freezing them, coat them in oil. They will not separate when you defrost them without a little oil.

If you're eating them, you can get creative and cook them with other foods, bake them, or put them in soup. But, my family likes them best fried with onions! To fry them, pat them dry. The less water in the dough, the better they will brown. Then throw butter and onions in a frying pan and fry those suckers!