Start with:

Peel the potatoes, dice them into 1-inch cubes. Place in a pot. Cover completely with water and bring to a boil

Allow to cook until potatoes are soft.

While Potatoes Are Cooking...

Make the Dough!

In a medium mixing bowl, add flour and salt - mix.

Add egg in the well of the flour mixture - beat eggs to combine.

Add oil and milk, and start incorporating the flour with a fork until all ingredients are mixed.

Place the dough on a floured surface and knead until no longer sticky (2-3 minutes)

Place the dough back in the bowl, cover with plastic wrap and allow to rest 20 minutes.

Sauté the Onions

Peel both onions. Dice onions into small cubes. Sauté diced onions in a pan with 1 tbsp of olive oil on medium heat until browned.

Set aside half of the sauteed onions to garnish later.

Mash the Potatoes

Once the potatoes are cooked, add salt and butter.

Mash until there are no chunks of potatoes.

Add milk, continue mashing.

Lastly, add sauteed onions, mash until well combined.

Ready to Pinch Pierogi

Start with the dough. On a floured surface, make 1 inch round logs, 6 inches long.

Slice the log into 1-inch pieces (6 pieces from each log)

Roll out each piece into a circle.

Add 1 TBSP of filling into the center of the circle

Fold the dough in half and pinch around the filling.

Continue the process until all pierogi are filled.

Let's Cook

Fill a 3 quart pot with water, add 1 tsp of salt and 1 tsp of olive oil - bring to a boil.

Add 12 pierogi at a time, to boiling water.

Mix frequently so pierogi do not stick to the bottom.

Once pierogi begin boiling in the water, allow to cook for 3 or so minutes. Once they retain just a little bit of water, remove to a plate.

Start sauteing

In a frying pan, melt 1 TBSP of butter.

Add boiled pierogi to pan, sauté until pierogi are slightly browned.

Add sauteed onions left for garnish. Warm for 1 minute together in frying pan.

Plate

Add as much pierogi as you would like to enjoy on a plate.

Add a side of sour cream!

Enjoy!