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serves makes 48 pierogies, active time 1 hour, total time 2 hours 30 minutes
Dough:
3 cups all-purpose flour
large pinch of salt
1 cup water
1 large egg, beaten
Filling:
2 teaspoons vegetable oil
2 large Russet potatoes
1 1/2 cup shredded sharp Cheddar
Kosher salt and cracked black pepper
Sour cream (optional)
Bacon, cooked crisp (optional)
1 sliced onion fried in 1 tablespoon butter (optional)
finely sliced scallions (optional)
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1st Keep
 dillonmatt
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