Pierogi with Potato and Cheese Filling

Ingredients

Dough

• 2 cups unbleached flour
• 1/2 tsp 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

Directions

Dough

1. 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.
2. 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.
3. Potato and Cheddar Cheese Filling
4. Combine all of the ingredients in a bowl.

Fried Onions

1. 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

1. 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.
2. Cut out 3 inch circles and place a small amount of filling in the centre, keeping the edges clear. Fold over the dough over the filling to resemble a crescent shape. Pinch the edges firmly together to seal them.
3. 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.
4. Drain and toss them with a bit of butter. Serve with fried onions and sour cream.
5. If you have any cooked pierogi left over, they can be reheated by frying in butter.