Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- ¾ cup sour cream
- ¼ cup unsalted butter, melted
- 2–4 tablespoons water, if needed
For the Filling
- 2 large russet potatoes, peeled and cubed
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons butter
- ¼ cup sour cream
- Salt and black pepper, to taste
- ½ teaspoon garlic powder (optional)
For Serving
- 4 tablespoons butter
- 1 large yellow onion, thinly sliced
- Sour cream
- Chopped fresh chives or parsley
- Freshly cracked black pepper
Instructions
1. Prepare the Potato Filling
Boil the potatoes in salted water for 15–20 minutes, or until fork-tender. Drain well and mash with butter, sour cream, cheddar cheese, salt, pepper, and garlic powder until smooth. Let the filling cool completely.
2. Mix the Dough
In a large bowl, combine the flour and salt. Stir in the egg, sour cream, and melted butter until a shaggy dough forms. Add water a tablespoon at a time if needed until the dough comes together.
3. Knead Until Smooth
Transfer the dough to a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Cover with a towel or plastic wrap and let it rest for 30 minutes.
4. Roll and Cut the Dough
Roll the dough to about ⅛-inch thick. Use a 3-inch round cookie cutter or glass to cut circles, gathering and rerolling the scraps as needed.
5. Fill the Pierogi
Place about 1 tablespoon of filling in the center of each dough circle. Fold into a half-moon shape and firmly pinch the edges to seal, pressing out any trapped air.
6. Boil the Pierogi
Bring a large pot of salted water to a gentle boil. Cook the pierogi in batches for 2–4 minutes. Once they float, continue cooking for about 1 minute before removing them with a slotted spoon.
7. Sauté the Onions
While the pierogi boil, melt the butter in a large skillet over medium heat. Cook the sliced onions for 12–15 minutes, stirring occasionally, until soft and caramelized.
8. Pan-Fry Until Golden
Add the boiled pierogi to the skillet with the onions. Cook for 2–3 minutes per side until lightly crisp and golden brown.
9. Serve and Enjoy
Top with additional caramelized onions, a generous dollop of sour cream, chopped chives or parsley, and freshly cracked black pepper.