3 cups all-purpose flour
1 tsp salt
1 cup sour cream
1/2 cup unsalted butter, softened
2 cups mashed potatoes
1/2 cup grated cheddar cheese
1/4 cup chopped onion
Salt and pepper to taste
2 tbsp unsalted butter
1/2 cup chopped onion
In a large bowl, mix together the flour and salt. Make a well in the center of the mixture and add the eggs, sour cream, and softened butter. Mix together until a smooth dough forms.
Knead the dough on a floured surface for 5-10 minutes, or until it becomes smooth and elastic. Cover with a damp towel and let rest for 15 minutes.
In a separate bowl, mix together the mashed potatoes, grated cheddar cheese, chopped onion, salt, and pepper.
On a floured surface, roll out the dough to 1/8 inch thickness. Use a 3-inch cookie cutter or cup to cut out circles of dough.
Spoon a small amount of the potato mixture onto each dough circle. Fold the circle in half and pinch the edges together to seal.
Bring a large pot of salted water to a boil. Add the pierogi in small batches and cook for 3-5 minutes, or until they float to the surface.
In a large skillet, melt 2 tbsp of butter over medium heat. Add the chopped onion and sauté until tender and lightly browned.
Use a slotted spoon to transfer the cooked pierogi to the skillet with the onions. Toss gently to coat with the butter and onions.
Serve hot, with additional sour cream or chives as desired. Enjoy!