1-First, tackle the dough: In a large bowl, mix 6 cups of all-purpose flour, 2 large beaten eggs, 6 tablespoons of canola or vegetable oil, 2 teaspoons of salt, and 1 ½ cups of the cold water. Add more water if needed to form a dough, then knead on a flat surface for 4 to 5 minutes until it’s smooth and pliable. Cover with plastic wrap and let it rest at room temperature for 30 minutes to 1 hour. This rest helps the dough become easier to work with.

2-Next, prepare the filling: Peel and cut 3 ¾ pounds of baking potatoes into 2-inch cubes, then boil them in salted water for about 15 minutes until tender. In a separate pan, cook the finely diced medium white onion in some of the softened salted butter over medium-low heat until soft but not browned. Drain the potatoes, mash them until smooth, and combine with the cooked onions, the remaining softened butter, and 4 ½ cups of shredded cheddar cheese. Season with salt and white or very fine black pepper to taste for that perfect flavor.

3-Now for assembly: Roll out half the dough to 1/8-inch thickness and cut into 3-inch circles. Place about 1 ½ tablespoons of filling on each circle, fold over into a half-moon shape, and pinch the edges firmly closed with a thin, even seam. Arrange the pierogi on a baking sheet or prepare to freeze them right away. Here are some tips in a quick list to remember: Use starchy potatoes for the best texture, shred cheese from a block for richer taste, and avoid browning onions to keep the filling creamy.

4-Then, move to cooking: In a skillet, cook 1 diced or thinly sliced onion in 2 tablespoons of salted butter until tender but not browned, and set it aside for serving. Boil a large pot of salted water, gently add the pierogi, and cook until they float, which takes 2 to 4 minutes. Remove them with a slotted spoon and pan-fry in butter over medium heat until golden brown on both sides, about 5 minutes. Serve warm, topped with the cooked onions and optional sour cream.

5-Finally, if you’re freezing, place assembled pierogi on a parchment-lined baking sheet in a single layer. Once frozen, transfer to a labeled zippered bag and store for up to 3 to 4 months. You can cook them directly from frozen without thawing, which is a handy option for busy days. For more on meal prep, check out our freezing tips for meals article.