Polish Potato & Cheese Pierogi

Step 1

Stir mashed potatoes and grated cheddar together. Season with salt and pepper. Let cool slightly.

Step 2

Mix flour, mashed potato, salt, and 2 tbsp water in a bowl until a soft dough forms.

Step 3

Knead 2 minutes until smooth. If too dry, add water 1 tbsp at a time.

Step 4

Heat 2 tbsp olive oil in a 12-inch skillet over medium. Add sliced onion and cook 15 minutes, stirring every few minutes, until deep golden brown.

Step 5

Season with salt and pepper. Transfer to a plate.

Step 6

Divide dough into 12 balls. On a floured surface, flatten each into a 2-inch circle.

Step 7

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

Step 8

Bring a large pot of salted water to a boil. Working in batches, add pierogi and cook until they float, then 2 minutes more. Transfer to a plate with a slotted spoon.

Step 9

Heat 1 tbsp olive oil in the same skillet over medium-high. Pan-fry pierogi in batches until bottoms are golden and edges curl slightly, about 3 minutes per side.

Step 10

Top with caramelized onions. Serve hot with sour cream on the side.