Pierogi

Tasty little pillows of goodness - a slight modification of a WaPo recipe.

Filling:

1 1/2 lb russet or yukon gold potatoes, peeled and sliced to 1/2" thick

Boil for about 15 minutes, drain and mash. 

Saute until soft:

2 T butter

1 small finely diced onion

Mix those together in the potato pan along with:

4 oz grated cheddar cheese (I used cabot extra sharp)

1/2 tsp salt

1 tsp fresh ground black pepper

Mix together until smooth and lovely and allow to cool while making the dough.

Dough:  

Mix:

2 room temperature eggs

1/2 c warm water

3 T sour cream (I subbed plain Greek yogurt because that's what I had)

1 t salt

Add to:

3 c (375 grams) white flour

Mix until well incorporated.  Knead for five minutes, flouring hands and trying to minimize the amount of extra flour incorporated in the dough.  Cover and let rest for 15 minutes.

Put parchment into two cookie sheets and sprinkle lightly with flour.

 Split dough into two parts.  Roll 1/8" thick (I went from one to the other to allow the pieces to rest as it did spring back a bit) and cut with a 3" round cookie cutter.  

Place a heaping tablespoon of filling on each round. It'll look like too much.  Stretch the dough over the filling and pinch the edges closed.  Reroll leftover dough (it was still tender after three rolls) until everything is gone.  I ran out of filling before dough so I made some dessert ones with marmalade and Greek yogurt that were very tasty.

Gently fry in butter/olive oil with flavorings of your choice.  About 4 min per side.