Potato Pierogis

The dough:

1. In a large mixing bowl, add flour, salt, sour cream, the beaten egg, softened butter, water, and milk. With your hands, mix together until dough forms a ball. Turn out on a floured board and knead until smooth. You may add a little more flour if necessary to make the dough pliable.

2. Divide dough into fourths. Put the pieces under a damp cloth, so they won’t dry out. Roll the first piece to 1/8 to 1/4-inch thickness and using a 3-inch cookie cutter or a glass with a 3-inch rim cut out as many 3-inch “pierogi rounds” as possible. Put pierogi rounds under the damp cloth while cutting the rest.

The filling:

1. Drain the cooked potatoes and place in a large bowl. Mash (or run through a ricer) the hot, cooked potatoes.

2. In a large sauté pan, lightly sauté the grated onion in 2 teaspoons of butter and add this to the hot mashed potatoes along with the cheddar cheese, salt and freshly ground black pepper. The consistency of the mixture should be a little thicker than mashed potatoes. You may add a little milk if the mixture is too thick. Allow the filling to cool before proceeding to assembly.

Assembly of the pierogis:

1. For each pierogis, place 1 1/2 tablespoons of potato mixture in the center of the dough circle. Fold over to form a half circle. Seal edges by pinching together with your fingers. Then take a fork and press all along the edges. Place formed pierogi on a lightly greased cookie sheet. Repeat with remaining pierogi rounds and filling.

Cooking the pierogis:

1. Fill a large pot half full with water and bring to a boil. Drop 5 or 6 pierogis in at a time. Cook each batch for about 1 minute, the pierogi are done when they float to the top.

Serving the pierogis:

1. In a small sauce pan over medium heat melt and brown the butter and add the finely chopped onion. Cook the butter until it browns and the finely chopped onions are softened.

2. Coat a serving platter with 1/2 the browned butter, arrange the Pierogi on the platter, drizzle the remaining brown butter over them and season with coarse Kosher or sea salt. Serve hot.