Ingredients:

  • 2 cups all-purpose flour (250 g), plus extra for dusting
  • 1 large egg
  • ½ cup sour cream (120 ml)
  • ½ cup warm water (120 ml)
  • 2 tablespoons unsalted butter, melted (about 30 g)
  • ½ teaspoon salt
  • 2 large russet potatoes (about 500 g), peeled and cubed
  • small onion, finely chopped
  • 2 tablespoons unsalted butter (about 30 g)
  • Salt and freshly ground black pepper, to taste
  • Additional butter or oil for pan-frying
  • Sour cream or caramelized onions for serving (optional)

Instructions:

  1. Prepare the Filling: Boil potatoes in salted water until tender (about 15 minutes), drain and mash. Sauté onions in butter until soft, then mix with mashed potatoes and cheese. Season with salt and pepper and set aside.
  2. Make the Dough: In a large bowl, mix flour and salt. Add egg, sour cream, melted butter, and warm water. Combine until a dough forms and knead on a floured surface until smooth and elastic (about 5-7 minutes). Cover and let rest for 30 minutes.
  3. Roll and Cut Dough: Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Cut into circles using a pastry cutter or glass.
  4. Fill and Seal Pierogies: Place a teaspoon of filling in the center of each dough circle, fold over to form a half-moon shape, and press the edges firmly to seal.
  5. Cook Pierogies: Bring a large pot of salted water to a boil. Drop in pierogies in batches, and cook until they float to the surface plus an additional 2-3 minutes. Remove with a slotted spoon and drain.
  6. Optional Pan-Fry: Heat butter or oil in a skillet over medium heat and fry pierogies until golden and crisp on both sides (about 3 minutes per side).
  7. Serve: Serve warm with a dollop of sour cream or caramelized onions.