One of the all-time-BEST recipes I ever came across was the Cook’s Country Cheddar Pierogi Recipe. (Published on here but slightly different I think the only difference was that I fried mine). Usually Pierogi are served like ravioli (just boiled) and the next day get served fried but I think pierogi are always tastier fried.

My ****UPDATE**** is that I just learned by accident that the pierogi come out even better if the filling is chilled hard. When the filling is fresh made it is too soft to shape and stuff well…..

I had chilled cheddar potato filling that I made for stuffed potatoes and I thought the leftover I’d make into pierogi. That is how I figured it out.

That is my update to Cook’s Country Potato Cheddar Pierogi Recipe.