Potato Pierogies

Dough Ingredients

4 cups AP flour (plus extra as needed)1 tsp salt1 egg1/4 cup sour cream or yoghurt3/4 cup water

Steps

Mix Everything On Low Speed, In The Bowl Of A Stand Mixer, Knead Till It Forms A Smooth &Amp; Elastic Dough (Abt 8 Mins), Cover &Amp; Set Aside.

Potato Filling

500 g potatoes (peeled & cubed)1/2 tsp saltwater for boiling1 cup soft cheese of choice (freshly grated)

Steps Filling

Add salt to a pot of water, place potatoes & bring to a boil.Cook for 20-30 mins till potatoes are soft.Drain water, mash potatoes & set aside.Add half of mashed potatoes into a bowl, mix with grated cheese & shape into 2 cm balls.

Caramelised Onion

2 tbsp oil4 cups onion (thinly sliced)1/2 tsp salt1/4 tsp ground black pepper

Steps Caramelised

Heat oil in a large pan on medium low, add onion & cook for 5 mins (do not stir)Add salt, pepper, cook for 2 mins & stir.Cook for another 8-10 mins till onions have fully caramelised.Transfer onions into a bowl with remaining mashed potatoes, mix well & shape into 2 cm balls.

Finishing

Sprinkle work surface with flour, roll out dough into 1/2 cm thick & use biscuit cutter or drinking glass to cut into rounds.Place 1 round of dough in the palm of your hand, place filling in the middle, fold in half, pinching close along the sides to form a half moon shape.Place pierogi on a floured baking sheet & continue shaping the rest.Bring a large pot of water to a boil, salt generously, add pierogi in batches & cook for abt 2 mins until they float to the surface.Meanwhile, heat 1 tsp of butter in a pan, remove boiled pierogi with a slotted spoon, add to pan, fry till golden brown, garnish & serve.