Peel and dice the potatoes into 1” (2cm) cubes. Add to a pot and cover with cold water. Set on the stove and bring to a boil. Add a spoonful of salt to the boiling water to season the potatoes as they cook.

When the potatoes are completely softened (they smash easily with a fork), strain them. Mash them until homogenous, then mix in the grated cheese and chives. The cheese will partially melt, which is fine.

• Be careful not to over mix. The potatoes should be pretty dry and not gummy.

Taste and adjust with more salt, chives, or cheese if desired. Set the filling aside.

Mix the eggs and milk (or water). Beat until combined.

Place a large bowl over a scale and add the flour. Pour the liquid mixture into the flour along with the salt and oil. Mix until a shaggy dough forms. Let rest for 10 minutes.

Turn the dough out onto a lightly floured counter. Knead the dough for 8-10 minutes until smooth and it passes the gluten window test.

Cover and store in the fridge until ready to use (can be made up to a day ahead of time).

Roll out the dough quite thin. Using a bowl, cut out circles from the dough. Form the dough scraps into a ball and roll out again until all the dough is used up.

Set a pot of water to boil. Add a large pinch of salt and stir until it dissolves.

Meanwhile, add a spoonful of the potato filling to each of the dough circles. Lightly flatten the potato filling to cover roughly half of the circle. Fold the dough over and crimp the edges to seal it. Optionally, you can use a fork to crimp the edges. Repeat the process for the remaining pierogis.

• Check out the video for a visual guide to this process.

When the water is boiling, drop a couple of pierogis in. Lightly stir once and then let the pierogis cook. Once they start to float to the top, set a timer, and cook for 2 minutes.

Drain with a slotted spoon and set aside in a container. Boil the remaining pierogis.

• Note: The pierogis can be frozen or stored in the fridge until ready to serve

Set a cast iron pan or large pan over medium heat. Add some butter and thinly sliced onions. Let those saute while stirring occasionally until lightly caramelized (about 10 minutes).

Add in the cooked pierogis and fry them in the butter & onions until lightly browned and crisp on all sides. Remove from the pan. Serve with sour cream and chives. Enjoy.