FOR THE DOUGH -
1. Place the flour salt and pepper in a large mixing bowl mix well then make a well in the centre.
2. Add the eggs into the well then cut into the flour with a knife.
3. Add the water, mix with a wooden spoon then knead until firm. Cover the bowl with a clean tea towel and allow to rest for 10 minutes at room temperature.
4. Divide the dough into quarters, roll each section out thinly then cut circles about 7cm/3-inches in diameter. It’s best to work on one section at a time, keeping the remaining sections covered with a damp cloth as the pastry tends to dry out.
5. Place a small mound of filling over one side of each circle of dough leaving a border, then moisten the edges with a little water, fold over to make half-moon shapes then press the edges firmly together making sure they are well sealed to prevent the filling from oozing out.
6. Bring a large pan of water to the boil, add salt then reduce to a rolling simmer and drop the pierogi into the water a few at a time. Cook gently for 3 to 5 minutes. Do not overcrowd the pan or they will stick together.
7. Remove with a slotted spoon and set aside whilst you cook the remainder.
8. At this point they can be served immediately or allowed to cool then either frozen or fried in butter either over a medium heat until golden brown.
FOR THE FILLING -
1. Bring a large pan of water to the boil, add salt and the potatoes and cook for 15 minutes or until the potato is tender.
2. Meanwhile, heat the oil in a frying pan, add the onion and sauté for 8-10 minutes until soft and golden brown. Remove with a slotted spoon and set aside.
3. Drain the cooked potatoes return to the pan and mash well.
4. Add the cooked onion, cheese, paprika, salt and black pepper and mix well. Use to stuff the dough as above.