Homemade pierogies

Something I have been wanting to try for a long time is making homemade pierogies.  We have always loved Mrs T's and living in Pittsburgh have a ton of local pierogie shops but there is something about making your own food.  The recipe I found is fairly easy and since this is 100% homemade we can make sure our family is not taking in any funny preservatives.  I have to give credit where credit is due this is not some long time family recipe it is a recipe I found on the internet right from King Arthur Flour and it worked out well!  Following the recipe exactly we ended up with beautiful delicious homemade pierogies.  I look forward in the future to use this as a base recipe and try some new interesting fillings!  Below is the recipe with any notes and special things I did. This is the direct link to the King Arthur Flour Recipe  http://www.kingarthurflour.com/recipes/homemade-pierogi-recipe

Recipe will make roughly 24 small pierogies

Dough

• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup butter, room temperature

Filling

• 1 cup warm mashed potato
• 1 cup sharp cheddar cheese, shredded

To finish

• 1/4 cup butter
• 2 large shallots, diced; OR one medium onion, thinly sliced

Directions Dough

Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.

Mix in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.

Using just your fingertips, knead and fold the dough until the dough becomes less sticky but still quite moist.

Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.

Directions Filling Cut and boil 2-3 small potatoes  Mash potatoes with hand held masher Mix in cheese while hot Seasonings with salt and pepper to taste

Forming and filling  Roll dough 1/8" thick. Use a 2" round cutter to cut circles of dough(I used a drinking glass).

Place 2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.

Final Cooking In a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float after about 10 minutes, they're done.

Sauté the shallots or onion in the butter in a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments.