Slovak Pierogi with Potato & Bryndza (similar to Feta cheese)

This recipe makes about 100-120 pierogies.
Ingredients:

• 2lbs Potatoes
• 250g Bryndza (you can substitute with Feta)
• 6,5 cups Flour
• 2 eggs
• 2 cups Water
• Salt
• 1/2 cup Fresh Chives (finely chopped)

STEP 1: In a large pot cook whole potatoes with skin until tender. Drain, cool and peel.
STEP 2: Using potato ricer or grater grate potatoes into a large bowl. Season with salt. Set aside.
STEP 3: In a large bowl mix together flour, eggs, water and 3 or 4 tablespoons of grated potatoes. Work it all into smooth dough. Let it rest for 10 minutes.
STEP 4: Add Bryndza (or Feta) into the bowl with potatoes, add chives and mix it all together. Set aside.
STEP 5: Divide pierogi dough into two halves. On lightly floured surface roll out the dough to little less then 1/4″ thickness.
STEP 6: Using 3″ round cookie cutter cut out circles of dough. Place one heaping teaspoon of potato & cheese filling made into ball in the middle of each circle.
STEP 5: Fold the dough over the filling to make half moon. Pinch the open sides. Using fingers move around the filling so it spreads around. Using fork make little ridges to seal it completely.
STEP 6: Cook pierogi in salted boiling water for couple minutes after they float to the top.
STEP 7: Serve with melted butter and fresh chives or dill and sour cream (optional).