Perogies

 Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup unsalted butter, softened
• 1/4 cup warm water (approximately)

For the Potato and Cheese Filling:

• 2 cups mashed potatoes (prepared and seasoned as desired)
• 1 cup grated cheddar cheese
• 1/2 cup finely chopped onion (optional)
• Salt and black pepper to taste

For Cooking and Serving:

• 2 tablespoons unsalted butter
• 1 small onion, thinly sliced (for sautéing)
• Sour cream
• Chopped fresh chives or parsley (optional, for garnish)

Instructions:

Preparing the Dough:

1. In a large mixing bowl, combine the flour and salt.

2. In another bowl, whisk together the egg, sour cream, and softened butter until well combined.

3. Gradually add the wet ingredients to the flour mixture, stirring to form a dough. If the dough is too dry, add warm water a tablespoon at a time until it comes together. Knead the dough lightly until smooth.

4. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 30 minutes at room temperature.

Making the Potato and Cheese Filling:

1. In a separate bowl, combine the mashed potatoes, grated cheddar cheese, finely chopped onion (if using), and season with salt and black pepper to taste. Mix until well blended.

Assembling the Perogies:

1. Roll out the rested dough on a floured surface until it's about 1/8 inch thick. Use a round cookie cutter or the rim of a glass to cut out circles of dough, typically 3 to 4 inches in diameter.

2. Place a small spoonful of the potato and cheese filling (about 1-2 teaspoons) in the center of each dough circle.

3. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal the perogy. You can use a little water to help seal the edges if necessary.

4. Continue this process until all the dough circles are filled and sealed. Place the assembled perogies on a floured baking sheet to prevent sticking.

Cooking the Perogies:

1. Bring a large pot of salted water to a boil.

2. Carefully add the perogies to the boiling water, a few at a time, ensuring they don't stick together. Cook for about 2-3 minutes or until they float to the surface.

3. Remove the perogies using a slotted spoon and transfer them to a plate or a colander to drain excess water.

Sautéing and Serving:

1. In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the thinly sliced onion and sauté until it becomes soft and golden brown.

2. Add the boiled perogies to the skillet and cook until they develop a golden-brown crust on each side, about 2-3 minutes per side.

3. Serve the hot perogies with a dollop of sour cream and garnish with chopped fresh chives or parsley, if desired.

Enjoy your homemade Perogies as a comforting and delicious meal or snack!