Ukrainian Pierogi with Potato Cheese Filling

Combine 3/4 cup warm water, 1 egg and 2 tablespoons olive oil in a large bowl.

Slowly add 2.5 to 3 cups flour and 1 teaspoon salt until a dough forms, using a stand mixer if desired.

Knead the dough on a floured surface until smooth, then divide it into two parts, cover with plastic wrap and let it sit for 20 minutes.

Boil 1 pound of potatoes for about 25 minutes.

Drain and mash the potatoes.

Stir in 2 tablespoons butter, 1.5 cups shredded cheese and 1 tablespoon black pepper.

Roll out the dough until it is 1/8 inch thick and cut out circles using a cookie cutter or the bottom of a glass.

Stretch each dough circle slightly, place a ball of potato filling in the middle and close it by pinching the edges well to prevent them from falling apart during boiling.

Place the assembled pierogi on a floured dish and cover with a towel while continuing to fold the remaining dough.

Bring a large pot of water to a boil, drop in 8 pierogi at a time and cook until they float to the top.

Remove the pierogi with a slotted spoon and let them cool on a cutting board, then rub with butter and place into a well-greased dish.

Optionally, eat the pierogi right away with sautéed onions or pan-fry them until crispy.