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Ingredients

• 4 cups peeled and diced Yukon Gold potatoes
• 1 tub (250 g) Philadelphia Chive & Onion cream cheese product
• 5 cups all purpose flour
• 2 teaspoons fine salt
• 4 large eggs
• 1 cup 2 % milk
• 3/4 cup water
• 1/4 cup unsalted butter
• 3/4 cup finely diced onion
• 1 pinch coarse salt and ground black pepper

Directions

1. For the filling, cook the potatoes in boiling salted water until tender, and drain. Use a potato ricer or electric beaters to mash the potatoes and then stir in the Philadelphia Chive & Onion cream cheese product until melted in. Cool the filling to room temperature then chill until ready to assemble the pierogies.
2. For the dough, combine the flour and salt. In a separate bowl, whisk the eggs, milk and water. Add the liquid to flour and stir until blended and the dough has an even, smooth consistency (this can also be done in a stand mixer fitted with the dough hook). The dough should be soft enough that it sticks to the bottom of the bowl, but not so soft that it doesn’t hold its shape. (“You can always add a little more liquid or flour if you need to,” my grandma would say). Cover the dough and let rest 1 hour.
3. On a lightly floured surface, divide the dough in half and roll out the first piece as thinly as possible without tearing (about ¼-inch thick). Use a 2 ½-inch cookie cutter to cut out circles of dough. Place 1 tbsp. (15 mL) of potato filling into the center of each pierogie, stretch the dough over the filling, bringing the edges together and pinching closed in a half-moon shape with floured fingers. Place the pierogies in a single layer on a parchment-lined baking tray and repeat rolling and filling pierogies with the second piece of dough. Any remaining dough can be re-rolled after it has rested for 30 minutes.
4. To cook the pierogies, bring a large pot of salted water to a boil. Drop about 18 pierogies at a time into the water, boiling until they float to the surface, about 3 minutes. Remove the pierogies with a slotted spoon to drain, then toss with a little vegetable oil to prevent them from sticking. Cool the perogies to room temperature and then chill until ready to serve. To freeze pierogies, arrange them onto a parchment-lined baking tray, freeze and then package in resealable bags.
5. To serve, melt the butter in a large sauté pan over medium-high heat and add the onions, stirring until they are lightly browned, about 5 minutes. Reheat the pierogies in boiling water for 2 minutes, then drain well and add them to the butter and toss to coat. Serve warm.