Also known as: potato pierogi, Russian pierogi
Peel the potatoes, rinse, place in a pot. Add salt, cover with cold water and bring to a boil. Cook under tender.
Strain, put them back in the pot and mash them thoroughly while still hot. Make a smooth mass without lumps. Cool completely.
Crush the cheese with a fork. Mix with potatoes, season with salt and pepper.
Choose one of the dough recipes from here, or follow this basic instruction below.
Sift the flour onto your work surface, make a well in the flour heap.
Pour in a small amount of hot water. Knead together, adding more water gradually, so that the dough to becomes elastic and soft.
Cut the dough into parts. Take one part and roll it into a thin layer of dough. Cut it into circles using a glass.
Place a spoonful of the filling in the middle of each disc. Fold dough over filling. Press the edges together. Continue until out of ingredients.
Salt the pot of water, bring to boil.
Reduce the heat. Drop pierogi in, 5-7 at the time. Cook for a few minutes (5-6) until the dumplings start to float. Collect with a slotted spoon. Continue until all pierogi are cooked.
Peel & chop the onion. Melt some butter on a frying pan. Add the onion and brown it a bit.
Add pierogi to the frying pan and fry them until golden.
Serve on the plate. Top with remaining butter/onion mixture.
To pump up the flavours of the filling, fry some chopped onion on butter or lard and add to the potato-cheese mix.