Classic Polish Potato and Cheese Pierogi

Step 1

Cut russet potatoes into equal pieces. Boil in salted water for 15-18 minutes until fork-tender. Drain and return to pot.

Step 2

Mash potatoes with 2 tablespoons butter until smooth. Fold in grated cheddar cheese and season with salt and pepper. Cool completely before using.

Step 3

In a large bowl, combine flour and salt. Create a well in the center and add egg and sour cream.

Step 4

Mix with a fork, then knead by hand for 5-7 minutes until dough is smooth and slightly sticky. Add melted butter and knead 2 minutes more. Cover with plastic wrap and rest 20 minutes.

Step 5

Divide dough in half. Roll one portion on a floured surface to 1/8-inch thickness. Cut into 3-inch rounds using a glass or cookie cutter.

Step 6

Place 1 tablespoon cooled potato-cheese filling in center of each round. Fold in half, then press edges firmly to seal, working out air pockets.

Step 7

Bring a large pot of salted water to a boil. Working in batches, add pierogi and stir gently. Boil for 2-3 minutes after they float to the surface. Remove with a slotted spoon to a parchment-lined plate.

Step 8

In a 12-inch skillet, melt 3 tablespoons butter over medium heat. Add sliced onions and cook 15-20 minutes, stirring occasionally, until deep golden and caramelized.

Step 9

Add boiled pierogi to the skillet with caramelized onions and cook 2-3 minutes per side until lightly browned. Serve immediately with sour cream and fresh dill.