Pierogies are a dough dumpling traditionally stuffed with potatoes, cheese, and/or sauerkraut. First boiled and then fried in butter, these little potato-filled pockets are irresistible. Here, I’m including our family’s favorite combination of potato, cheese, and sauerkraut in the recipe below. We serve these pierogi with Polish kapusta and everyone loves the combination. Making homemade pierogi starts with a great filling. Simmer peeled, cut potatoes in a pot of water for 15 minutes until fork tender. Mash the cooked potatoes, then stick them in the fridge to cool completely. 2. While the potatoes cool, saute the chopped onion in a little olive oil until softened. Add the onion and oil to the cooled potatoes along with the sauerkraut and farmer’s cheese. If you can’t locate any farmer’s cheese, you can use a mix of Monterrey jack and ricotta cheese. 3. Now it’s time to make the dough. Basically, pierogi dough is a simple mixture of flour, egg, water, and just a touch o