These guys I found on a You Tube segment...now mind you, this is UNCOOKED for the most past, but once it hits the frying pan I'm sure you'll forgive me :P

And this recipe goes to ...just keeping my promise, THATS ALL!

*ahem* Anyways...

Ingredients:

1 lb russet potatoes (I used 1/2 russet and 1/2 red)
2-3 tablespoons unsalted butter
2 medium sized onions (actually called for one)
2-3 cloves garlic
a good chunk of leftover HAM
salt and pepper to taste
generous shake of paprika
pinch of nutmeg (optional, but I thought that would add a bit of complexity)
1/2 cup ricotta cheese (I used skim- if lactose intolerant...um...soft tofu might be the way to go here)
1/2 cup shredded cheddar (used a mix of cheddar & monterey jack...or use soy cheese if intolerant)

For the dough:

1 egg
1/3 cup milk (If lactose intolerant, I'm sure that lactaid/soy milk would work as well)
1 cup flour (or use gluten free flour if you cant do gluten)...basically, just keep adding flour until the dough is no longer sticky. (I used about 2 1/2 cups, no more)

Please note that this DOES make a LOT of filling... however, you can always freeze it if need be :3

SO: The dough- just find a large bowl, whisk together the egg and the milk, then stir in the flour until no longer sticky as stated previously. (Your best bet is to use your paws folks :P) Once you are DONE, just cover the bowl with some saran wrap and let the dough rest for 15 minutes.

While thats resting, time to make the filling!

Find a large pot, fill with water (you should also season it with just a bit of salt) and bring to a boil. CAREFULLY put in your potatoes (you can always use tongs or those plastic oven-proof mitts) and let them boil for about 30 - 45 minutes.

While those are boiling, now is the time to saute!

Find a medium sized bowl to put to one side (preferably close to where you are cooking :P), then, grab a equally sized saute' pan, turn on the heat to a medium high. Slice up the onions and garlic, then add to the pan one tablespoon unsalted butter to get things going...then saute the onions until translucent. I also found it helpful to dice up the ham, and yeah, I added it to the cooking onions and garlic to make things interesting.

Put in a dash of that paprika, nutmeg and salt and pepper to taste (you wont need a lot of salt as the ham is already salty enough!) and stir around a bit more- then- take it off from the heat and throw that onion and ham mix into the bowl!

Let it cool for just a bit, then you can add the 1/2 cup ricotta and the 1/2 cup shredded cheese, and fold it all together in that same bowl.

Once the potatoes are done (you'll be able to tell when the potatoes float to the top) urn of the heat on those guys and, very VERY carefully, dump out the water in your sink (a strainer is your friend here folks)...BUT leave the potatoes in the pot- grab your potato masher, and toss in the other two tablespoons of unsalted butter to keep them 'loose'! I left them still a bit chunky, but depends on which way you like to go :P

Then once THAT cools...

Time to make the pierogies! Use a floured surface...and your trusty rolling pin (or bottle of wine) and flatten out the dough. It will take a bit of effort- but your dough should be pliable enough, thanks to the rest that it had.

You can also have a small bowl to the side with either water or egg wash- and you can use a cookie cutter...biscuit cutter...open, empty can of whatever (thats been cleaned out)- just make sure its large enough, I went with a smaller 'round cut' which wasnt to bright of me derp :P

Whats more, just squish and reuse, reroll and cut. (When in doubt you can always make another batch of dough)

Then- just a teaspoon of filling is all you need (you can just do the potato straight up, but I mixed potato with the ham mixture and then the ham mixture, without the potato)...wash the ends with either water or egg wash, and pinch. (In my case...er...like I said, shouldnt have cut that dough so small and it wasnt enough to cover everything- which, in turn, left me with no choice but to cover over the pierogi with more dough to seal it *dies*)

Then- you can boil for about 3 minutes (until they float to the top) then fry them in your saute' pan until nice and brown (might have to fry these guys as is, I dont want to lose any filling)...

And then, enjoy them with some spinach or roasted beets or something nom nom nom the end :P

Enjoy!