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Ingredients:
For the Dough:
2 cups all-purpose flour
1 large egg
1/2 cup sour cream
1/4 cup unsalted butter, softened
1/2 teaspoon salt
For the Filling:
2 cups mashed potatoes
1 cup shredded cheddar cheese
1/2 cup finely chopped onion (sautéed until golden)
Salt and pepper to taste
Instructions:
1. Make the Dough:
In a mixing bowl, combine the flour and salt. Add the egg, sour cream, and softened butter. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth. Cover with a clean towel and let it rest for 30 minutes.
2. Prepare the Filling:
Mix together the mashed potatoes, shredded cheese, sautéed onions, salt, and pepper. Adjust seasoning to taste.
3. Assemble the Pierogies:
Roll out the dough on a floured surface to about 1/8 inch thickness. Using a round cutter or a glass, cut out circles of dough.
Place a small spoonful of the filling in the center of each dough circle. Fold the dough over the filling, forming a half-moon shape. Press the edges firmly to seal. You can use a fork to crimp the edges for a decorative touch.
4. Cook the Pierogies:
Bring a large pot of salted water to a boil.
Carefully add the pierogies in batches to the boiling water. Cook for about 3-4 minutes or until they float to the surface. Remove them with a slotted spoon and set aside.
5. Optional: Pan-Fry (for added crispness and flavor):
Heat a skillet over medium heat and add a bit of butter or oil. Place the boiled pierogies in the skillet, cooking for 2-3 minutes per side until they turn golden brown.
6. Serve:
Serve hot pierogies with a dollop of sour cream, chopped green onions, or a side of sautéed onions. Enjoy!
Pierogies are incredibly versatile, so feel free to experiment with different fillings like cheese and mushroom, sauerkraut, or even sweet fillings like fruits for a dessert version.
