Pierogi with Potatoes, Cheese, and Fried Onions

Preparation

1. 1

   In a bowl, combine water, oil, milk, and salt, then mix with a whisk. Add the flour, stir with a spoon, and knead by hand into a smooth, soft dough (about 10 minutes). If the dough is too sticky, add 1–2 tbsp flour. Shape the dough into a ball, wrap in plastic wrap, and let rest for 30 minutes.

2. 2

   For the filling, combine mashed potatoes, both cheeses, sour cream, salt, smoked paprika, and granulated onion. Shape the mixture into small balls and arrange them on a tray.

3. 3

   Divide the rested dough in half. Wrap one half in plastic wrap and roll out the other half thinly, to about 1 mm thickness. Use a round cutter or a glass (6–7 cm in diameter) to cut out circles.

4. 4

   Place one ball of filling in the center of each dough circle, brush the edges with water, and seal. If desired, pinch and twist the edges to create a wavy pattern. Repeat with the remaining dough and filling.

5. 5

   Bring a pot of salted water to a boil. Drop in some of the pierogi and cook for 2–3 minutes, until they float to the surface. Remove with a slotted spoon, drain, and place on a tray. Cook the remaining pierogi in batches (depending on the size of the pot).

6. 6

   Melt butter in a skillet. Add the cooked pierogi and fry for a few minutes until they develop a golden crust. Serve with fried onions, sour cream, and parsley.