Pierogi z Kapustą i Grzybami

Step 1

Boil potato in salted water until fork-tender, ~12 minutes. Drain and pass through a ricer or mash until smooth.

Step 2

Mix flour and salt in a large bowl. Make a well; add mashed potato, egg, and cheese.

Step 3

Knead until the dough comes together and is soft but not sticky, ~2 minutes. Add water 1 tbsp at a time if too dry.

Step 4

Cover dough with plastic wrap. Let rest 15 minutes at room temperature.

Step 5

Heat 2 tbsp oil in a large skillet over medium. Add onion; cook until golden and soft, ~8 minutes.

Step 6

Add cabbage to the skillet. Stir and cook uncovered until very soft and edges turn golden, ~15 minutes.

Step 7

Heat remaining 1 tbsp oil in a second skillet over medium-high. Add mushrooms without stirring for 2 minutes.

Step 8

Stir mushrooms and cook until liquid evaporates and they're golden, ~5 minutes more.

Step 9

Combine cabbage mixture with mushrooms. Season with pepper. Cool to room temperature.

Step 10

Dust a work surface with flour. Roll dough to 1/8-inch thick. Cut into 3-inch circles using a glass.

Step 11

Place 1 tbsp filling in the center of each circle. Fold in half and press the edges firmly to seal.

Step 12

Bring a large pot of salted water to a rolling boil. Working in batches, add pierogi (do not crowd).

Step 13

Cook until pierogi float, then 2 minutes more. Remove with a slotted spoon to a plate.

Step 14

Pan-fry cooked pierogi in 2 tbsp butter or oil over medium-high until golden edges form, ~3 minutes per side.

Step 15

Plate pierogi warm. Top generously with sour cream and caramelized onions from the filling.