Name: Pierogies
Yield: Makes 48 pierogies
Ingredients: 3 cups all-purpose flour plus additional for kneading; 1 cup water; 1 large egg; 2 teaspoons vegetable oil; 1 teaspoon salt; 1 1/2 pound russet (baking) potatoes; 6 ounces coarsely grated extra-sharp white Cheddar (2 1/4 cups); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/8 teaspoon ground nutmeg; 1 medium onion, halved lengthwise and thinly sliced crosswise; 1 stick (1/2 cup) unsalted butter; Accompaniment: sour cream; a 2 1/2-inch round cookie cutter

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Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person as a first course; leftovers make a great breakfast.

Recipe notes

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