Total Time: 2 hours 30 minutes
Makes: about 45 pierogies
6 medium russet potatoes (about 2-1/2 pounds), unpeeled, cut into 1-inch pieces
2-1/2 tablespoons Schnucks unsalted butter plus additional for serving (optional)
1 package (8 ounces) Schnucks shredded sharp Cheddar cheese
3 teaspoons kosher salt, divided
6 cups Schnucks all-purpose flour
Sour cream and chopped green onions for serving (optional)
In large covered saucepot, heat potatoes and enough salted water to cover to a boil over high heat. Reduce heat to medium-low; simmer, uncovered 15 minutes or until potatoes are easily pierced with a knife. Reserve 2-1/4 cups cooking water; add butter.
Drain potatoes; return to saucepot. Add cheese and 1 teaspoon salt; mash with potato masher until well combined.
In large bowl, stir flour and remaining 2 teaspoons salt. Gradually stir in cooking water-butter mixture until dough forms; you may not need to use all of the water.
Transfer dough to work surface; knead dough 5 minutes or until smooth. Cover dough with plastic wrap and let stand 10 minutes.
With rolling pin, roll dough 1/8-inch thick; cut out circles with 4-inch round cutter or glass. Gather scraps; re-roll to cut additional circles. Place about 1 tablespoon potato mixture in center of each circle; dip brush in water and lightly run along 1 side of dough circle. Fold dough over filling; press edges together to seal and place in single layer on cookie sheet. Repeat with remaining dough and filling.
Heat large saucepot of water to a boil over high heat. In batches, add pierogies and cook 8 minutes or until edges of pierogies are cooked through; drain. Toss hot pierogies with butter and serve topped with sour cream and green onions, if desired.
Each serving (5 pierogies): about 533 calories, 9 g total fat (2 g saturated), 31 mg cholesterol, 801 mg sodium, 90 g carbohydrate, 5 g fiber, 1 g sugars, 17 g protein
Filled pierogies can be frozen in single layer on cookie sheets, then transferred to zip-tight plastic bags and frozen up to 6 months. Cook from frozen in boiling water as directed above.
Boiled pierogies can be sautéed in a large skillet with unsalted butter and/or olive oil over medium heat 8 minutes or until golden brown and crisp, turning once or twice. Serve with sautéed sliced onions or shallots and sour cream.