OK, so they’re not actually pierogies. They’re more like cheese dumplings, but they’re quite tasty! The recipe is a modification of one that my husband’s family gave me.
Take the dough out of the mixer and knead it on a piece of waxed paper. Once it has reached the consistency of pizza dough–well, it’ll never quite get there, because it’s gluten-free, but aim for it–tear off small pieces, flatten them, fill them with Georgic cheese, and pinch them closed. Be sure to seal them completely. Boil three or four pierogies at a time in a large pot of boiling, heavily salted water, for 10 minutes. After boiling the pierogies, fry them in butter (I like Kerrygold salted butter … mmmmm). Keep them warm in the oven or serve them immediately, plain or topped with maple syrup or sour cream. Enjoy!