A delightful take on the classic pierogi, combining creamy potatoes, sharp cheddar, and caramelized onions in a tender dough.
In a mixing bowl, combine the egg, sour cream, salt, and baking powder. Gradually add the flour until a soft dough forms.
If the dough feels sticky, add a little more flour until it becomes manageable.
Peel and dice the potatoes, then boil them in a saucepan until tender. Drain and mash.
Ensure the potatoes are fully cooked for a smooth mash.
Sauté the diced onion in a bit of butter until golden and caramelized. Mix into the mashed potatoes along with the shredded cheddar, salt, and pepper.
Caramelizing the onions enhances their sweetness and adds depth to the filling.
Roll out the dough on a floured surface to about 1/16 inch thickness. Cut into circles using a cookie cutter.
Use a glass if you don't have a cookie cutter.
Place a spoonful of filling onto each dough circle. Fold over and seal the edges with a fork.
Dip the fork in flour to prevent sticking while sealing the edges.
Boil the pierogies in salted water until they float to the surface, about 2 minutes. Remove with a slotted spoon.
Avoid overcrowding the pot to ensure even cooking.
Serve the pierogies warm with a dollop of sour cream and a sprinkle of fresh chives.
For added flavor, drizzle melted butter over the pierogies before serving.
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