Pierogi (potato and cheese ravioli)

This is an authentic old world recipe passed down from my grandmother, who grew up not too far from Minsk. It comes to me compliments of Aunt Joanne and Uncle Walter.

Heat the butter over medium heat and saute the onions until well softened.  Season with salt and pepper and set aside.

Boil potatoes and mash them with a small amount of milk or cream. Melt the cheese in with the potatoes and add some of the sautéed onions.

Mix flour, egg and salt. Add enough warm water to make medium soft dough. Knead until blisters appear. Divide into two portions. Roll out one portion thin, cut into two inch squares and place ½ teaspoon filling on each. Fold in half to make a triangle.

Pinch the edges to keep filling from falling out. Repeat until all dough and filling has been used. Drop the pierogis into boiling water until they come to the top (about 10 minutes). After the pierogi are finished boiling they can served as is or they can be browned in a skillet. Top with the sautéed onions and serve with sour cream.