Recipe courtesy of Michael Symon




Place flour in a bowl and add remaining ingredients and mix until thoroughly incorporated and you have a nice soft dough. Let rest, refrigerated, for at least 20 minutes.

For the Filling: Boil potatoes until tender and mash together with the remaining ingredients. Reserve.

Assembly: Roll the dough to 1/8-inch thickness and cut into 2-inch circles. Place 1 tablespoon of the filling into each circle fold into 1/2 moon shapes and seal. Repeat until all filling has been used. Boil in salted water until the pierogies float. Optional, saute in butter until golden brown.

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