Pierogi Ruskie

Ingredients

• 2 cups all-purpose flour
• 1 large egg
• 1/2 cup sour cream
• 1/4 teaspoon salt
• 2 pounds potatoes
• 1 cup sharp cheddar cheese, grated
• 4 tablespoons butter
• 1 large onion, diced
• Salt and pepper to taste
• Additional sour cream for serving
• Fresh chives for garnish

Instructions

1. Combine flour, egg, sour cream, and salt in a bowl. Knead until smooth dough forms. Cover and let rest 30 minutes.
2. Peel and cube potatoes. Boil in salted water until tender, about 15 minutes. Drain well.
3. Mash potatoes with butter and mix in grated cheese. Season with salt and pepper. Allow filling to cool completely.
4. On a floured surface, roll dough thin to 1/8 inch thickness.
5. Cut dough into 3-inch circles using a glass or cookie cutter.
6. Place 1 tablespoon filling on each circle. Fold in half and press edges firmly to seal.
7. Bring a large pot of salted water to boil. Add pierogi a few at a time and cook until they float, then 2-3 minutes more. Remove with slotted spoon.
8. In a skillet, melt butter and sauté diced onion until golden and caramelized.
9. Toss cooked pierogi with caramelized onions and serve hot with sour cream and chives.

Notes

• Use a pasta maker or ravioli cutter to speed up the process
• Make filling ahead and refrigerate up to 2 days before assembly
• Freeze uncooked pierogi on a baking sheet before transferring to freezer bags for up to 3 months
• Cook frozen pierogi directly without thawing, adding 1-2 extra minutes to cooking time
• Press dough edges firmly with a fork for a traditional sealed appearance
• Dough should be soft but not sticky; add flour gradually if too wet