Prepare the noodle dough
Peel and cut the potatoes then boil until tender. The same as making mashed potatoes, that's what this is basically going to be just stuffed into a noodle.
While the potatoes are boiling get the garlic and shallot finely chopped.
When the potatoes are tender drain and return to the pot. Add all other ingredients besides the noodle dough to the potatoes and mash together.
While the potatoes are mingling with the garlic and shallot roll the dough to about 1/8 inch thick and cut into rounds.
Bring a pot of water to a boil.
Add filling, lighty moisten the edges of the dough with water and crimp closed.
Drop the pierogies into the boiling water a few at a time. When they float they are done. When done move to an oiled baking dish and keep in the oven at the lowest temperature to keep warm.
Repeat step 8 until all are done.
Serve with apple cider gravy. Or serve with anything or just have on their own, they are great just by themselves!
