Sour cream in pierogi dough

My mother made many dozens of these and sour cream in pierogi dough ingredients using the palm of her hand. We’ve passed the recipe down over the years as the family has grown.

10-12 times, forming a firm dough. Cover and let rest 10 minutes. For filling, in a small bowl, whisk egg, salt, sugar and pepper. Place 1 tablespoon filling in center of each circle. Repeat with remaining dough and filling. Cook until pierogi float to the top and are tender, 2-3 minutes.

In a large skillet, heat 1 tablespoon butter over medium-high heat. 1-3 minutes on each side, adding additional butter as necessary. If desired, serve with sour cream and chives. When you’re looking for something warm, comforting, and carb-y, do Polish pierogi come to mind? We think they should, and this cheesy dill version certainly satisfies on all fronts.

Pro tip: Unfortunately these dough scraps can’t be rerolled. We tried, and it was too elastic and resulted in too-chewy pierogi. To freeze, place pierogi in a single layer on a lightly floured plate or tray and transfer to freezer. Once frozen solid, transfer to a resealable bag. When cooking frozen pierogi, add a few extra minutes to the total cook time. Let us know how it went in the comment section below.

For the filling: Place the potato into a medium pot and cover with at least 2 inches of water. Add 2 teaspoons of salt, and bring to a boil over medium heat. Cover, leaving lid slightly ajar, and cook until potato is easily pierced with a fork, about 25 minutes. Melt the butter in a large skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until lightly golden and softened, about 10 to 12 minutes. When the potato is cooked, drain and mash it in a medium bowl. Stir in half the cooked onions and all the sour cream, then fold in the cheddar and dill.