For these pierogies, I used a recipe from Taste of Home, and used a nice piece of Gouda in place of the cheddar. It made about four dozen pierogies.

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For the filling, I started by boiling a pound of little yellow potatoes, then used a stick blender to mix them with a stick of butter*, half a cup of sour cream, half a cup of shredded aged Gouda, 1/4 cup of milk, some salt and pepper, then put it in the fridge while working on the dough.

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Before working on the filling, I melted a second stick of butter and allowed it to cool so that it wouldn’t cook the eggs in the dough. I combined 4 cups of flour, 3 eggs, a cup of sour cream, the melted butter, half a cup of milk, and a teaspoon of salt*. Once combined, I turned this out onto a floured surface and kneaded it until the dough felt ready. Then I rolled it out as thin as I could and cut it into circles with the rim of a jar.

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Then I assembled the pierogies by placing about a tablespoon of filling in the center of each circle, moistening the edge of one side, and pinching them together, stretching the dough around the filling. I boiled the pierogies a dozen at a time until they floated, then let most of them cool and froze them.

I took some out to eat right away and fried them in butter and oil* with some cabbage and onion.

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*store-bought ingredients