# Components:
→ Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1 large egg
04 - 2/3 cup sour cream
05 - 1/4 cup unsalted butter, melted
→ Filling
06 - 1 1/2 pounds russet potatoes, peeled and cubed
07 - 1/2 cup whole milk
08 - 1 cup sharp cheddar cheese, shredded
09 - 1/2 cup farmer’s cheese or ricotta cheese
10 - 1 medium onion, finely chopped
11 - 2 tablespoons unsalted butter
12 - Salt and freshly ground black pepper, to taste
→ To Serve (optional)
13 - 4 tablespoons unsalted butter
14 - 1 small onion, sliced
15 - Sour cream, for garnish
16 - Chives, chopped (optional)
# Directions:
01 - In a large mixing bowl, combine all-purpose flour and salt. Add the egg, sour cream, and melted butter. Mix until a coarse dough forms, then knead on a floured surface for about 5 minutes until smooth. Cover and rest for 30 minutes.
02 - Boil peeled, cubed russet potatoes in salted water for approximately 15 minutes until fork-tender. Drain thoroughly and mash with whole milk to achieve a creamy consistency.
03 - Melt 2 tablespoons unsalted butter in a skillet over medium heat. Sauté finely chopped onion until golden. Add cooked onion, shredded cheddar, farmer's cheese or ricotta, salt, and black pepper to the mashed potatoes. Mix thoroughly and cool.
04 - On a floured surface, roll out dough to 1/8-inch thickness. Cut into 3-inch circles. Place 1 tablespoon of filling onto each circle, fold over, and seal edges firmly with your fingers or a fork.
05 - Bring a large pot of salted water to a gentle boil. Working in batches, add pierogi and cook for 3-4 minutes or until they rise to the surface. Remove with a slotted spoon.
06 - Melt 4 tablespoons unsalted butter in a skillet over medium heat. Sauté sliced onion until caramelized. Add cooked pierogi and fry until golden brown on both sides.
07 - Serve pierogi hot, topped with caramelized onions, a dollop of sour cream, and chopped chives if desired.
