Pierogi

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 large egg
• 1 cup sour cream, plus more for serving
• 4 tablespoons unsalted butter, divided
• 2 lbs russet potatoes, peeled and cubed
• 8 oz sharp white cheddar cheese, shredded
• 1 teaspoon garlic powder
• 1/2 teaspoon white pepper
• 2 large yellow onions, thinly sliced
• 2 tablespoons vegetable oil
• Fresh chives, chopped for garnish

Instructions

1. Make the dough by combining flour and salt in a large bowl. Create a well in the center and add the egg, sour cream, and 2 tablespoons softened butter. Mix until a shaggy dough forms, then knead on a floured surface for 5-7 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
2. Boil the potatoes in salted water until fork-tender, about 15-18 minutes. Drain thoroughly and mash while hot. Stir in the shredded cheese, garlic powder, white pepper, and salt to taste. Let the filling cool slightly.
3. Roll out the dough to 1/8-inch thickness on a floured surface. Cut circles using a 3-inch round cutter. Place a tablespoon of filling in the center of each circle, fold in half, and pinch edges firmly to seal. Use fork tines to crimp the edges.
4. Bring a large pot of salted water to a gentle boil. Cook pierogi in batches of 6-8, stirring gently to prevent sticking. They are done when they float to the surface and have cooked for an additional 2-3 minutes. Remove with a slotted spoon.
5. While pierogi boil, caramelize the onions by cooking them in 1 tablespoon butter and the vegetable oil over medium-low heat for 20-25 minutes, stirring occasionally, until deeply golden and sweet.
6. Heat the remaining butter in a large skillet over medium-high heat. Pan-fry the boiled pierogi in batches until golden brown and crispy on both sides, about 2-3 minutes per side.
7. Serve the pierogi topped with caramelized onions, a dollop of sour cream, and freshly chopped chives.