Potato & Mushroom Pierogi

Step 1

Peel potatoes and cut into 1-inch chunks. Boil in salted water until fork-tender, ~15 minutes.

Step 2

Slice mushrooms into quarters. Sauté in 1 tbsp butter over medium-high until liquid evaporates, ~8 minutes.

Step 3

Drain potatoes. Mash with remaining 3 tbsp butter and salt. Fold in cooled mushrooms.

Step 4

Mix flour and 0.5 tsp salt in a bowl. Make a well; add eggs and sour cream.

Step 5

Stir with a fork until a shaggy dough forms. Knead on a floured counter until smooth, ~3 minutes.

Step 6

Roll dough to 1/8-inch thickness. Cut 3-inch circles with a cup. Place 1 tbsp filling on each.

Step 7

Fold circle in half. Pinch edges firmly to seal, removing air pockets. Lay on a floured surface.

Step 8

Bring a large pot of salted water to a boil. Drop pierogi in batches; cook until they float, then 2 minutes more.

Step 9

Remove with a slotted spoon. Pan-fry in 2 tbsp butter over medium-high until golden edges, ~3 minutes per side.

Step 10

Serve hot topped with caramelized onions or a dollop of sour cream.