Homemade Pierogis

Directions

1. In a large bowl, whisk eggs, water and salt until blended; gradually stir in flour.
2. Transfer to a lightly floured surface; knead 10-12 times, forming a firm dough.
3. Cover with plastic wrap and let rest 10 minutes.
4. For filling, in a small bowl, whisk egg, salt, sugar and pepper.
5. Stir in cheese.
6. Divide dough into 4 portions.
7. On a lightly floured surface, roll each portion to 1/8-in. thickness; cut with a floured 4-in. round cookie cutter.
8. Place 1 tablespoon filling in center of each circle.
9. Moisten edges with water; fold in half and press edges to seal.
10. Repeat with remaining dough and filling.
11. In a 6-qt. stockpot, bring water to a boil.
12. Add pierogies in batches; reduce heat to a gentle simmer.
13. Cook 2-3 minutes or until pierogies float to the top and are tender.
14. Remove with a slotted spoon.
15. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add pierogies in batches; cook 1-3 minutes on each side or until golden brown, adding additional butter as necessary.