Polish Pierogi with potatoes and cheese or Potato filled dumplings
FILLING
• 4 russet potatoes, peeled and quartered
• 1 cup shredded sharp cheddar cheese
• 1/2 teaspoon onion powder
• kosher salt and pepper
Ingredients for dough
• 1 large eggs
• 2 tbsp. water
• 1/2 teaspoon salt
• 1 cups all-purpose flour
In a large bowl, whisk egg, water and salt until blended; gradually stir in flour. Transfer to a lightly floured surface; knead to form a firm dough. Cover with plastic wrap and let rest 20 minutes.
To make the filling. In a large pot of cold water, bring the potatoes to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes. Drain the potatoes. Mash with cheddar cheese. Season to taste with salt and pepper.

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