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Export 14 ingredients for grocery delivery
Step 1
For the dough, in a mixing bowl, combine 3 cups of the flour and the salt and stir together with a fork
Step 2
Make a well in the center and add the egg, water and oil
Step 3
With the fork, gently mix together the wet ingredients, then incorporate them with the flour and salt to form a shaggy dough
Step 4
Turn out the dough on a floured work surface and knead until you form a smooth, elastic, soft dough
Step 5
Add up to an additional 1 cup of flour, as needed
Step 6
Wrap the dough in plastic wrap and let the rest for about 20 minutes
Step 7
Meanwhile, make the filling
Step 8
In a medium skillet, heat a little neutral oil over medium heat and saute the yellow onion, stirring occasionally, until tender and golden
Step 9
Season with salt and pepper
Step 10
In a large bowl, mash the potatoes by hand, then add the cooked onion, cheese and salt to taste
Step 11
Mix until combined
Step 12
Before you get ready to roll out and fill your pierogi, gather a strainer or colander, wooden rolling pin, 3 ½-inch cookie cutter and sheet tray
Step 13
Fill a 6-quart pot with water, add a teaspoon of salt and bring to a boil
Step 14
Cut the dough in half, rewrap one half and lightly dust a work surface
Step 15
Roll out the first half, making sure it does not stick to your surface, to about ¼ inch thick
Step 16
Using the cookie cutter, cut out pieces close together, but not overlapping
Step 17
Reserve any scraps
Step 18
In the center of each cut piece of dough, place about 1 tablespoon of the filling
Step 19
Fold the dough over the filling, being mindful not to have any of the filling touch the edges
Step 20
Pinch the edges together; three times is the best
Step 21
Once this batch has been assembled, repeat the process with the other half of the dough and the scraps and the remaining filling
Step 22
To cook, place about 10 to 12 pierogi at a time in the boiling water and carefully stir to ensure the heat is evenly distributed
Step 23
Allow the pierogi to float to the surface
Step 24
Once they begin to "dance" on the top, transfer them to a colander
Step 25
To serve, melt some butter in a large skillet, add caramelized onion and pierogi and gently toss together
Step 26
Plate with dill on top and sour cream on the side