Potato-Cheddar Pierogi

Ingredients

• 2 cup all-purpose flour
• 1 tsp salt
• 2 eggs large eggs
• 1/2 cup sour cream
• 2 tbsp butter (melted)
• 1.5 lb russet potatoes
• 4 oz sharp cheddar cheese (shredded)
• salt (to taste)
• black pepper (to taste)
• 4 tbsp butter
• 1 medium onion (diced)
• 1/2 cup sour cream

Instructions

1. 1

   Make the dough: Combine flour and salt in a large bowl. Create a well in the center and add eggs, sour cream, and melted butter. Mix until a shaggy dough forms, then knead by hand for 2-3 minutes until smooth and elastic. Cover with plastic wrap and let rest at room temperature for 30 minutes.

2. 2

   Prepare the filling: Peel and cut potatoes into 1-inch chunks. Boil in salted water until very tender, about 15-20 minutes. Drain well and return to the pot. Mash until smooth, then stir in shredded cheddar cheese. Season with salt and pepper to taste. Let cool slightly.

3. 3

   Roll out the dough: On a lightly floured surface, roll dough to about 1/8-inch thickness. Using a 3-inch round cutter or glass, cut out circles from the dough.

4. 4

   Fill the pierogi: Place about 1 tbsp of filling in the center of each dough circle. Fold in half to create a half-moon shape, then press edges firmly to seal. For a traditional look, crimp the edges with a fork.

5. 5

   Cook the pierogi: Bring a large pot of salted water to a boil. Working in batches, add pierogi and cook until they float to the surface, then continue cooking for 1-2 minutes more. Remove with a slotted spoon and transfer to a plate.

6. 6

   Prepare the topping: In a large skillet, melt butter over medium heat. Add diced onion and cook, stirring occasionally, until golden brown and caramelized, about 8-10 minutes.

7. 7

   Finish and serve: Add the cooked pierogi to the skillet with the caramelized onions and toss gently to coat. Serve hot with a dollop of sour cream on the side.

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