Pierogies are not my food. They belong properly east of the Elbe, and have migrated primarily to the colder climes in North America. Because my eventual migration from the Sonoran desert to northern latitudes involved contact with Polish and Ukrainian communities, I became properly introduced to this holiday standby. I'm not entirely certain where this potato dumpling necessarily traces its origin, or if some variety exists in all peasant cuisine where the potato predominates. I do not doubt it. But this is the year we embark on making pierogies a holiday tradition.
Ingredients for filling:
10 red potatoes, peeled
1 big big big white onion (or 2 small ones. Improvise)
about 12 ounces of cheddar, grated (we cut this down based on sight)
Boil potatoes until soft. Chop the onion FINE. Sharp knife please. Saute the onion in butter for about five minutes, until soft and translucent. Mix with potatoes and grated cheese and make a mash. No big lumps, but some texture is nice. Salt and pepper to taste.
Allow the mixture to cool.
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