Step 1

In a large mixing bowl, sift the flour and add salt. In a separate bowl, melt the butter in boiling water. Gradually add the water with melted butter to the flour, mixing with a spoon until combined. Add the egg and mix well.

Step 2

Transfer the dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic. Cover and let rest for 30 minutes.

Step 3

Peel and rinse the potatoes. Put them in a pot, with around 4 inches of room from the top. Cover completely with cold water and add 1 tablespoon of salt. Boil on medium heat for about 20 minutes, or until soft. Drain the water and mash. Leave to cool completely.

Step 4

Melt the butter on a skillet or a nonstick pan. Sauté the chopped onion on medium heat in clarified butter, until golden and soft. It should take around 7-10 minutes. Set aside to cool.

Step 5

Mash the boiled potatoes again, until smooth. Combine with cheese, salt, and pepper. Add the cooled, sautéed onions, and mix well. Taste, and add salt and pepper if needed.

Step 6

Divide the dough into four parts. Roll out one part on a floured surface until thin (around 2 millimeters). Cover the other pieces with a cotton cloth, so it doesn’t dry out. Cut out circles using a glass or a cookie cutter around 3 inches in diameter.

Step 7

Take the circle of dough into your hand and slightly stretch it. Place a spoonful of filling on each dough circle, fold in half to form a semi-circle, and press edges to seal. Pinch again the edges, creating ruffles.

Step 8

Bring a large pot of salted water to a boil. Cook the pierogi in batches until they float to the surface, then continue cooking for about 1-2 minutes more. Remove with a slotted spoon.

Step 9

The pierogi are ready to eat, but we find them even more delicious when we fry them up in some butter! In a large skillet, melt 4 tablespoons of butter over medium heat. Add boiled pierogi in batches, frying until each side for about 2 minutes or until they are golden and crispy.

Step 10

Serve your crispy butter-fried pierogi with sour cream and caramelized onions on the side.