1.4 kilograms russet potatoes, peeled then sliced into 2.5 centimeter-thick pieces
2 cups shredded old cheddar cheese
Salt and pepper
Prune filling:
2 cups pitted and diced prunes
1 cup warm water
1/2 cup white sugar
2 teaspoons lemon juice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Pinch of salt
Directions
Dough:
Combine the butter, eggs, water, and sour cream in a large mixing bowl.
Whisk the salt and flour together, then add to the wet mixture. Mix together until a soft, velvety dough forms, adding a bit more flour if needed. The dough will be slightly sticky, but you should be able to shake it off your hands easily.
Let the dough rest for 30 minutes.
Select your filling recipe and prepare.
Cheese potato filling:
In a large stockpot full of cold, unsalted water over medium-high heat, boil the potatoes until just done, about 15 minutes. They should be soft enough for a fork to pierce through, yet not fall apart. Drain well and return to the pot.
Add the cheese and mash the potatoes until smooth and lump-free. Add salt and pepper to taste. Let the filling cool completely before using.
Prune filling:
In a medium-sized stockpot, bring the prunes, water, and sugar to a boil over medium-high heat.
Mix in the lemon juice, cinnamon, cloves, and salt. Bring to a low boil over medium-high heat and boil gently for 15 to 20 minutes, until the mixture has thickened, stirring occasionally to prevent it from burning.
Remove from the heat and let cool completely before using. This will fill two to three dozen pierogis. I suggest making these and more fruit-filled pierogis to use up all your dough
