Making homemade pierogies is actually fairly easy, although be forewarned that if you are making the dough from scratch, it is a bit time-consuming—no need to worry about that in this recipe as we are using pre-made pierogi dough discs.
Peel and boil the potatoes until they are soft (about 10 minutes). Drain and mash them using a fork.
Heat ½ tbsp. of canola oil to medium heat in a non-stick frying pan. Add the onion and cook until brown (about 5 minutes).
Combine ricotta cheese, potatoes, cheddar cheese, onions, herbs, salt and pepper.
Place one wrapper over a plate. Add one spoon of filling. Wet the edges of the disc with water and fold it in half. Use a fork to push the ends together.
Heat ½ tbsp. of canola oil in a non-stick skillet at medium-high heat. Add the pierogies and cook until brown. Turn them over and let them brown on the other side. When they are brown on both sides, add ½ cup of water - without lowering temperature - and cover quickly with the lid. Let them cook for 1 more minute with the steam. (This is a mixed cooking method that will allow the dough itself to have a brown and crunchy texture in the center of the pierogies and soft on the thin, outer edges from the steam.) Add another 1/2 tablespoon of oil to the pan before frying each batch of pierogies.
Serve with fresh parsley and enjoy!
Any leftover filling can be frozen for later use.Items that may be helpful in this recipe:Pierogi dough press