Recipe Instructions:
Ingredients:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup unsalted butter, softened
• 1/2 cup onion, finely chopped
• 2 cups mashed potatoes (can include cheese or other fillings)
• Salt and pepper, to taste
• Optional: Crispy bacon bits, sautéed mushrooms, or caramelized onions for topping
Instructions:
• In a large bowl, mix together flour and salt. Make a well in the center and add egg, sour cream, and softened butter. Mix until dough comes together.
• Turn dough out onto a floured surface and knead until smooth and elastic, about 5-7 minutes. Cover with a damp cloth and let rest for 30 minutes.
• In a bowl, mix mashed potatoes with chopped onion, salt, and pepper. Optionally, add cheese or other desired fillings.
• Roll out dough on a floured surface to about 1/8 inch thickness. Cut out rounds using a cookie cutter or drinking glass.
• Place a spoonful of filling in the center of each dough round. Fold dough over to enclose filling and press edges together to seal. Crimp edges with a fork.
• Bring a large pot of salted water to a boil. Cook pierogies in batches for about 3-5 minutes or until they float to the surface. Remove with a slotted spoon and drain.
• Heat butter in a skillet over medium heat. Sauté pierogies until lightly browned and crispy on both sides.
• Serve hot with crispy bacon bits, sautéed mushrooms, caramelized onions, or sour cream.
