Pierogies

By CruelK8E

Ingredients

• Dough:
• 2 cups unbleached flour
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 2- 4 tbsp water
• Potato and Cheddar Cheese Filling:
• 2 cups mashed potatoes, cooled
• 3/4 cup sharp cheddar cheese, shredded
• 1/4 cup sour cream
• salt and freshly ground black pepper, to taste
• Fried Onions for Serving:
• 3 tbsp butter
• 2 medium yellow onions, thinly sliced

Details

Adapted from cookingweekends.blogspot.com

Preparation

Step 1

For the dough:
Place the flour, egg, salt and sour cream into the bowl of a food processor fitted with a dough blade. Pulse a few times. If the dough doesn't form into a ball and pull away from the sides, then add a tablespoon of water at a time until it does. You want a soft, slightly sticky dough.

Process the dough for a few seconds, then place it into a buttered bowl and cover with a damp kitchen towel while you make the filling.

For the filling:
Combine all of the ingredients in a bowl.

For the onions:
Heat the butter in a skillet over medium-low heat. Add the onions and saute them until they turn to a golden brown. Adjust the heat if necessary so they don't burn.

To Assemble:
Remove about 1/3 of the dough at a time and roll it out a bit thinner than a 1/4 inch on a lightly floured surface.

Cut out circles and place a small amount of filling in the center, keeping the edges clear. Fold the dough to over the filling to resemble a crescent shape. Pinch the edges together to seal them.

Bring a pot of lightly salted water to boil. Cooking them in batches, drop the dumplings into the water and boil them until they rise to the surface; about 3-5 minutes.

Drain and toss them with a bit of butter. Serve with fried onions and sour cream.

If you have any cooked pierogi left over, they can be reheated by frying in butter.