Goat Cheese Pierogies

For the dough:

In a medium size bowl, combine potatoes, 1 1/2 cups flour, salt and egg yolk. Work together until a dough forms. Flour a countertop with additional flour and begin to knead the dough for about two minutes. You do not want the dough to be too sticky, so add more flour as needed.

Let dough sit while you prepare the filling.

For the filling:

In a medium bowl stir together all of the filling ingredients until combined.

Use a rolling pin to roll out the pierogi dough (to about 1/6 of an inch thick) on your work surface and cut out small circles about 2 1/2 inches in diameter. I know these measurements sound specific, but don’t worry if it isn’t exact. You just want the dough to be somewhat thin, but not paper thin, and you want a wide enough circle so you can stuff the pierogi.

Place slightly less than a tablespoon worth of filling into each dough circle. Brush the edges of the dough with the reserved egg white and fold one side of the dough over top of the other and press to seal the edges. Make sure the seal is tight. Do this until you have used all the filling.

Bring 4 cups of salted water to boil. Once water is boiling, drop pierogies into the water. They will float to the top when they are done and ready to be pan fried. Let them take their time.

In a large skillet melt butter and add onions. When the onions are softened, you are ready to start adding the pierogies. Once pierogies are floating transfer them from the water to the skillet. Pan fry them for about 2 minutes per side.

Once done, remove pierogies from skillet. Serve with chopped onion and sour cream.