Make the filling-
Combine the cheese, potato flakes, sugar and white pepper. Using an ice cream scoop, scoop balls of about 1 1/2 tablespoons of filling, making ready made balls of filling. Lay them on a plate or baking sheet. Refrigerate for at least an hour, or overnight.
Make the dough-
Beat together the water, oil, salt and eggs. Scoop the flour into a large mixing bowl, and make a well in the flour. Pour in the wet ingredients and mix with a spoon, then your hands, until the dough is uniform and comes away from the sides of the bowl. It should be moldable and soft–you can add a bit of flour or water if it doesn’t feel this way. Put the ball of dough under a glass bowl and let it rest until you can see condensation on the bowl, about 15 minutes. Divide the dough into three sections. Roll out the first section on a floured counter. Roll to about 1/4 inch, then flip the dough and roll again. Flip one more time, roll it one more time, and then cut circles in the dough with a 3-inch glass or biscuit cutter. Any remaining dough can get pushed back together and put under the glass bowl to rest again for another 15 minutes.
Fill the pierogi-
Pick up one circle of dough and place a scoop of filling in the center of it. With your finger over the filling, stretch the dough around it. Seal the edges together. And crimp like a pie crust. Make sure that there are no holes or spaces in the seam. Lay the finished pierogi on a lightly floured plate.
Repeat until you are out of dough and filling.
Meanwhile, get a large pot of water going at a low boil. Spin the water with a spoon, and gently slide the pierogi into the water. You want them to have plenty of room, so cook in a few batches. Cook for about 7 minutes, or until the pierogi are floating and a bit puffed up. Transfer to a bowl of cool water. At this point you can eat them, you can fry them–anything you like. To store them, lay out on lint-free towels to dry for a few minutes. If you want to refrigerate them, toss in a bit of melted butter, and transfer to ziplock bags. They’ll be good for up to five days.
If you’d like to freeze them, you have two options- lay the pierogi out on baking trays and freeze. Transfer to freezer bags. OR toss with a bit of clarified butter (Marya swears that it prevents ice crystals) and transfer to freezer bags. From the freezer, they can go directly into the frying pan, microwave or oven. Or they can go to your child’s teacher and make him very, very happy.
Originally Submitted
1/14/2012
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