3 cups of flour (sifted)
1 teaspoon salt
¾ cup hot water
¼ cup cold water
½ teaspoon oil
Combine the flour and salt in a mixer, or by hand.
Slowly add the hot water while vigorously mixing.
Break up clumps with a fork and set aside for 5 minutes.
Then, add the cold water while mixing, breaking up any clumps.
Set aside for 15 minutes. Add oil and knead dough for 5-10 minutes.
2 cups of mashed potatoes
1 tablespoon salt
1/2 cup shredded chedder cheese
Boil and mash 2 cups worth of your choice of potato. Combine with cheese and salt.
HOW TO FILL AND COOK THE PIEROGI:
Cut the dough into quarters, on a floured surface, roll each quarter a 1/4 inch thick. Use a round drinking glass to cut circles in the dough. In the center of each circle, add 2 teaspoons of potato filling. Fold the circle in half and press edges with a fork to seal the pierogi. Boil the pierogi until they float to the top. Then, sauté in a pan with butter on medium heat until golden brown.