Ingredients

Dough 4 cups (1 L) all-purpose flour 2 tsp (10 mL) salt 1 3/4 cups (425 mL) buttermilk Filling 2 lbs (1 kg) oblong baking potatoes Salt 1 tbsp (15 mL) butter 1/4 cup (50 mL) finely chopped onion 1 clove garlic, minced 1/4 tsp (1 mL) freshly ground black pepper 1 1/2 cups (375 mL) shredded old cheddar cheese 1/2 cup (125 mL) butter, melted Garnish Fried onions, crumbled cooked bacon and sour cream

Description

Pierogy, Verenyky, Pyrohy... There Are Many Names For These Tender Filled Dumplings And As Many Versions Of The Recipe As There Are Eastern European Cooks! Whatever The Recipe, There Are A Few Details That Every Bubby Or Baba Will Agree On: The Dough Must

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