Chive Pierogies with Potato, Cheese and Turnip Filling

For the filling: Place potatoes and turnip in a large pot with enough water to cover them.

Bring to a boil over high heat and cook for 15 minutes or until tender.

Remove the turnip and potatoes from heat, drain and mash them.

Mix in cheese, butter and salt and pepper and set aside.

Allow the filling to cool completely before using.

For the noodles: Sift together flour and salt into a large bowl.

Add butter and cut into the flour using a pastry blender or two knives until incorporated.

Make a well in the middle of the mixture. Place the eggs, egg yolks and chives in the center of the well and slowly incorporate the flour mixture into the eggs using your hands until the dough comes together.

Form into a ball and cut the ball into quarters. Let the dough rest for 30 minutes.

When ready, roll the dough to 1/16 of an inch thickness using a pasta roller or a rolling pin.

Using a biscuit cutter, cut out 3 ½ inch circles. Roll out any left over scraps until most of the dough is used.

Place 1 Tablespoon of filling in the center of each circle.

Moisten the edges of the dough circles with water then fold in half and seal.

Bring a large pot of salted water to a boil.

Add pierogies in batches to avoid overcrowding.

Cook for 5-7 minutes or until tender.

Heat a small amount of oil in a large skillet over medium high heat.

Add onion and sauté until translucent.

Add pierogies and fry briefly – around 3-5 minutes each.

Serve immediately with hot sauce and sour cream.