2 cups all-purpose flour
1/2 teaspoon salt
1 egg
1/2 cup sour cream
1/4 cup butter, softened
Filling:
1 cup warm mashed potatoes
1 cup sharp cheddar cheese, shredded
salt and pepper
Apple-Onion Topping:
1 medium onion, thinly sliced
2 granny smith apples, thinly sliced
6 tablespoons butter, divided
salt and pepper to taste
In a large bowl, mix together flour and salt. Create a whole in the center of the flour and add egg, sour cream, and butter. Stir egg mixture together with a fork and then begin working it into the flour until it forms a slightly sticky ball. Lightly knead and fold the dough until it becomes less sticky. Wrap dough in plastic wrap and refrigerate for 30-60 minutes.
Meanwhile, to make the filling, combine the warm mashed potatoes and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Season with salt and pepper as desired.
To fill the pierogi, roll half the dough 1/8" thick. Using a 2-inch round cutter, cut circles in the dough. Place 2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges, then seal with the tines of a fork. Repeat with remaining dough. At this point, the pierogi may be frozen or refrigerated. To cook, fill a large stockpot with water and boil with 2 teaspoons salt. Cook about 10 pierogi at a time. When the pierogi float to the top, they are done, about 4-5 minutes. Drain on wire rack and keep warm until ready to serve.
To make the Apple-Onion Topping, heat a saute pan on medium heat and melt 4 tablespoons butter until browned. Add apples and cook until soft and golden, stirring occasionally. Season with salt and pepper.
While apples are cooking, heat another saute pan and melt remaining butter. Add onions, along with a splash of olive oil. Cook until caramelized. Season with salt and pepper and add to cooked apples. Add cooked pierogi to the empty skillet and cook until each side has a golden brown sear. To serve, top each pierogi with warm apple and onion mixture. Serves 6-8.
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