Cheese and Potato Pierogi

Begin by filling a large container with salted water and placing it on high heat, allowing it to reach a rolling boil. Next, add the potatoes to the boiling water and continue cooking until they are tender but still retain some firmness, which should take around 15 minutes; remove them from the water using a strainer.

In a separate bowl, combine the flour, eggs, and salt. Gradually add small amounts of water to the mixture at a time, stirring until the dough becomes somewhat firm and manageable. Divide the dough into smaller sections and roll each one out to a thickness of about 1/4 inch. Using a large biscuit cutter or a drinking glass, create circular cuts in the dough.

To prepare the filling, combine the cooked potatoes, cheese, salt, pepper, and onion salt in a bowl. Divide the potato mixture into individual portions, filling each one with 1 to 2 tablespoons of the potato mixture. Fold the dough over the filling, sealing the edges by pressing them together firmly.

Finally, bring a large pot of water to a boil and carefully drop the dumplings one at a time into the boiling water. Stir the water gently once to prevent the dumplings from sticking together. They are done when they float to the surface of the water.