Dark's Kitchen
Yields: 12-24

2 C unbleached all-purpose flour
1/2 tsp salt
1 large egg
1/2 C sour cream
1/4 C butter, softened
1 C mashed potato, warm
1 C sharp cheddar cheese, shredded
1/4 C butter
2 large shallots, diced, or one medium onion, diced



In a medium bowl, mix flour and salt. Add egg and combine.

Mix in sour cream and butter, until dough comes together in a rough, sticky ball.

Using your fingertips, knead and fold the dough, without adding additional flour, until dough becomes less sticky, but still quite moist.

Wrap dough in plastic wrap. Refrigerate for 30 to 60 minutes (up to 48 hours).


Combine mashed potato and cheese. Stir and mash until cheese is melted and cool to the touch.

Separate half the dough and roll it out until 1/8" thick.

Use a 2 inch round cutter to cut circles of dough. Repeat with the other half of dough. Save the scraps. These can be cut into small pieces and added to simmering soups.

Place 2 tsp of filling on each dough round. Fold the dough over, forming a pocket around the filling.

Pinch the edges with a fork, to seal.

At this point, the pierogi can be frozen for up to 4 weeks, refrigerated overnight, or cooked in a large stockpot of boiling, salted water.

Fill a large pot with water and bring to a boil.

Place 8-10 pierogi in the pot at a time. Boil until the pierogi float to the surface (about 8 minutes).

Melt 1/4 C butter in a large skillet, over medium heat. Sauté shallots until they begin to brown.

Add the drained pierogi and cook for 7 minutes on each side, or until the outsides are golden and crisp.

Serve topped with sour cream, applesauce, chopped chives, or other condiments.
Polish Pierogi
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