Potato & Cheese Pierogi

Dough

1. In a large bowl, mix the flour and salt
2. Heat the water and butter on low heat until the butter has melted
3. Pour the liquid mixture into the dry ingredients and mix to combine
4. Beat the egg and add it to the dough
5. Knead the dough until soft and smooth, about 5 minutes
6. Cover the dough and let rest while making the filling

Filling

1. In a large pot, cover the potatoes in water and bring to boil
2. Reduce to simmer and cook until the potatoes are fork tender, about 20 minutes
3. Sauté the onions and garlic in butter on low-medium heat until lightly browned
4. Using an electric mixer, blend the potatoes, onions, and ricotta until smooth
5. Season with salt and pepper

Pierogi

1. Fill a large pot with water and bring to a boil
2. Repeat the following steps twice, using about half of the dough each time
3. On a floured surface, roll out the dough until thin, at most ⅛" thick (like a noodle)
4. Cut out circles of dough using a pint glass, about 3" in diameter each
5. Put a heaping tablespoon of filling in the center of each circle, and pinch the edges to seal
6. Once you have about 10 done, drop them in the boiling water
7. Cook the pierogi until they float to the top, plus another minute or two
8. Set the cooked pierogi aside, and continue until all of the dough is used
9. Collect the dough scraps and boil to make noodles
10. In a large pan, melt 2 tablespoons of butter
11. Pan fry ⅓ of the pierogi until golden brown, about 5 minutes each side
12. Repeat the steps two more times, until all of the pierogi have been fried