Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

For the filling, begin by peeling the potatoes and then cutting into a large dice, approximately 1 inch by 1 inch. Add these into a pot with enough water to cover the potatoes by a few inches, then add a few generous pinches of salt. Bring to a boil over high heat, then By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce heat to a simmer until the potatoes are fork tender. Drain the potatoes, then let stand at room temperature for about 5 minutes to dry well.

Remove the root and tip of the onion, then cut in half. Finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the onion.

Grate the cheddar cheese.

While the potatoes are cooking, in a medium frying pan melt 2 tablespoons of butter over medium heat. Add the finely diced onion, Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper, and allow to cook while stirring frequently until lightly browned, about 15 – 20 minutes. If the pan begins to get too dark or the onions begin to stick, add a splash of water and continue to stir. Set aside once lightly browned.

Pass the potatoes through a ricer, or alternatively use a potato masher. Using a spatula, stir in 3 tablespoons of butter, grated cheddar cheese and the cooked onion mixture. Mix until well combined and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper.

Roll out the dough on a lightly floured work surface until about 5 millimeters thick. Cut circles 6 to 8 centimeters in diameter with a cookie cutter. Spoon about 1 tablespoon of filling in the center of each one, brush the dough with water and A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold the dough over the filling to make a half circle. Crimp the edges with your fingers and make sure they are well sealed.

Bring a large pot of salted water to a boil. Boil the pierogies in batches, for approximately 5 minutes or until they float. Remove from the water and set aside to drain.

In a large frying pan, melt 2 tablespoons of butter over medium heat and lightly brown the boiled pierogies in batches. Make sure not to overcrowd the pan, and you may need to add more butter to the pan in between batches. Cook the pierogies for 3 – 4 minutes on each side, until golden brown, then remove from the pan with a slotted spoon and serve hot with your choice of accompaniments.