Ingredients

• Dough
• 2 cups (240g) All Purpose Flour
• 1/2 teaspoon table salt
• 1 large egg
• 1/2 cup (113g) sour cream
• 4 tablespoons (57g, room temperature) butter
• Filling
• 1 cup (227g) mashed potatoes (warm)
• 1 cup (113g) sharp cheddar cheese, shredded
• To finish
• 4 tablespoons (57g) butter

Instructions

1. For the dough: Mix flour, salt, and egg until clumpy. Add sour cream and room temperature butter, dough will be slightly sticky. Knead and fold the dough with just your fingertips until it becomes less sticky but remains moist. Wrap and chill for 30-60 minutes.
2. For the filling: Combine warm mashed potato and shredded cheese. Adjust seasoning to taste.
3. Assembly: Roll out half of the dough to 1/8" thickness and cut it into 2" circles using a round cutter. Fill with 1 1/2 tsp of filling, seal edges.
4. Cooking: Boil pierogi until they float. Melt butter in a large skillet over medium-low heat. Cook pierogies for a total of 6-8 minutes on each side, flipping in 2-minute intervals, until crispy. Serve hot with sour cream.

Notes

• Add a tablespoon of flour to thicken watery filling if needed.

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