Potato Pierogies

Ingredients

• 4 cups AP flour (plus extra as needed)
• 1 tsp salt
• 1 egg
• 1/4 cup sour cream or yoghurt
• 3/4 cup water
• 500 g potatoes (peeled & cubed)
• 1/2 tsp salt
• water for boiling
• 1 cup soft cheese of choice (freshly grated)

Instructions

1. 1

   --- Steps ---

2. 2

   Mix Everything On Low Speed, In The Bowl Of A Stand Mixer, Knead Till It Forms A Smooth & Elastic Dough (Abt 8 Mins), Cover & Set Aside.

3. 3

   --- Steps Filling ---

4. 4

   Add salt to a pot of water, place potatoes & bring to a boil.

5. 5

   Cook for 20-30 mins till potatoes are soft.

6. 6

   Drain water, mash potatoes & set aside.

7. 7

   Add half of mashed potatoes into a bowl, mix with grated cheese & shape into 2 cm balls.

8. 8

   --- Steps Caramelised ---

9. 9

   Heat oil in a large pan on medium low, add onion & cook for 5 mins (do not stir)

10. 10

    Add salt, pepper, cook for 2 mins & stir.

11. 11

    Cook for another 8-10 mins till onions have fully caramelised.

12. 12

    Transfer onions into a bowl with remaining mashed potatoes, mix well & shape into 2 cm balls.

13. 13

    --- Finishing ---

14. 14

    Sprinkle work surface with flour, roll out dough into 1/2 cm thick & use biscuit cutter or drinking glass to cut into rounds.

15. 15

    Place 1 round of dough in the palm of your hand, place filling in the middle, fold in half, pinching close along the sides to form a half moon shape.

16. 16

    Place pierogi on a floured baking sheet & continue shaping the rest.

17. 17

    Bring a large pot of water to a boil, salt generously, add pierogi in batches & cook for abt 2 mins until they float to the surface.

18. 18

    Meanwhile, heat 1 tsp of butter in a pan, remove boiled pierogi with a slotted spoon, add to pan, fry till golden brown, garnish & serve.