Step 1

1 Make the filling: Bring a large pot of water to a boil over medium-high heat

Step 2

2 Add the potatoes and cook until soft and the cubes can be easily smashed with a fork, 12 to 15 minutes

Step 3

3 Meanwhile, in a medium skillet over medium heat, melt the butter

Step 4

4 Add the onion and cook, stirring until just softened and beginning to turn translucent, about 4 minutes

Step 5

5 When the potatoes are cooked, drain and return them to the pot

Step 6

6 Use a potato masher or a sturdy wooden spoon to mash the potatoes until fairly smooth

Step 7

7 Add the sauteed onions and any butter still in the pan, plus the cheese, salt and pepper

Step 8

8 Continue to mash the mixture until the potatoes are quite smooth and everything is well incorporated

Step 9

9 Set aside to cool while you make the dough

Step 10

10 Make the dough: In a medium bowl, mix together the water, eggs, sour cream and salt

Step 11

11 Put the flour in a large bowl and create a well in the center

Step 12

12 Add the egg mixture to the well and, using a fork, begin mixing the liquid into the flour a little at a time until all the flour has been incorporated

Step 13

13 Lightly flour your work surface and turn the dough out onto it

Step 14

14 Generously flour your hands and knead until the dough is soft and pliable, about 5 minutes

Step 15

15 Let the dough rest for about 15 minutes

Step 16

16 Assemble the pierogi: Line a large, rimmed baking sheet with parchment paper and dust the paper with flour

Step 17

17 Generously flour your work surface and rolling pin

Step 18

18 Working with about half the dough at a time, roll the dough out to about 1/8-inch thick

Step 19

19 Using a 3-inch round cookie cutter, cut as many circles from the dough as you can

Step 20

20 (You can gather the scraps and reroll it several times to make more

Step 21

21 )

Step 22

22 On the center of each dough circle, add about 1 tablespoon of the potato filling

Step 23

23 Pick up the dough, fold it over the filling and begin carefully pinching the edges of the dough closed around the filling

Step 24

24 It might look like there’s too much filling to enclose, but the dough will be very soft and pliable, and should easily stretch to close

Step 25

25 Place the pierogi on the prepared baking sheet, then fill and close the rest of the circles

Step 26

26 Repeat with the remaining dough and filling

Step 27

27 (The pierogi can be frozen at this point; see STORAGE

Step 28

28 )

Step 29

29 To finish, bring a large pot of well-salted water to a boil

Step 30

30 Drop the pierogi in a few at a time, so as not to crowd the pot, gently stirring them so they don’t stick together

Step 31

31 Cook until they begin to bob to the surface, about 4 minutes

Step 32

32 Remove with a slotted spoon, transfer to a platter and repeat as necessary

Step 33

33 Serve the pierogi with sour cream on the side, or finish them with one of the VARIATIONS, below

Step 34

34 VARIATIONS: In a large saute pan over medium heat, melt 2 tablespoons of butter

Step 35

35 Add 1 tablespoon of olive oil and, working in batches so as to not crowd the pan, saute the boiled pierogi, a few at a time, until the bottoms are browned and crisp, about 2 minutes per side

Step 36

36 Transfer to a platter and repeat as necessary

Step 37

37 Garnish with chives, dill or scallions, if using, and serve with sour cream

Step 38

38 This variation is pictured above

Step 39

39 In a large skillet over medium-high heat, melt 2 tablespoons of butter

Step 40

40 Add 1 tablespoon of olive oil and 1 large, thinly sliced yellow onion

Step 41

41 Cook, stirring, until the onions are softened and begin to turn translucent, about 6 minutes

Step 42

42 Toss the boiled pierogi with the onions and serve with sour cream