Pierogies

Makes about 30 to 40 pierogies.

Ingredients

Dough

• 2 cups flour
• 1 tsp salt
• 1/2 cup water
• 3 tbsp butter
• 1 egg, beaten

Filling

• 2 medium waxy potatoes, peeled and cubed
• 3 tbsp butter
• 3 medium yellow onions, chopped
• 1/2 cup sour cream, plus more for serving
• 1/2 cup cheddar, grated
• salt and pepper

Instructions

1. Sift together flour and salt.
2. Heat butter with water in a pan over medium-high heat until it melts.
3. Add butter gradually to the flour mixture, then add the egg.
4. Knead dough for 5 to 7 minutes on a floured surface.
5. Cover the dough and let sit for 30 minutes.
6. Boil potatoes until a fork slides through easily, about 25 minutes.
7. At the same time, fry onions with the butter over medium-high.
8. Mash the potatoes and combine with sour cream, cheddar, and onions (but reserve some onions for serving). Season with salt and pepper.
9. Roll out dough. Cut out 3-inch circles using a cookie cutter or a glass. Roll each circle slightly bigger and then add a heaping teaspoon of filling, pinching to close.
10. Boil pierogies until they float, and then for a further 2 minutes.
11. Serve with reserved onions and extra sour cream.

Notes

• Freeze pierogies before boiling if you won’t eat them right away. Freeze on a baking tray until solid, then transfer to freezer bags or containers. When boiling from frozen, give them an extra minute.
• You can pan fry the pierogies in butter after boiling if you want.