Pierogi

Make the Dough:

1. Add the flour to a large bowl and use your hands to create a well in the center. Pour the egg, water, salt, and oil into the well. Using a fork or spoon, gently whisk the wet ingredients while gradually pulling in the surrounding flour until a cohesive dough begins to form. This slow incorporation helps prevent dry patches.
2. Transfer the dough to a lightly floured surface and knead until smooth, about 3-5 minutes. Shape into a ball, wrap in plastic wrap, and let it rest while you prepare the filling.

Make the Filling:

3. Peel the potatoes and cut them into evenly sized chunks.
4. Place potatoes in a medium pot, cover with cold water, season with salt, and bring to a boil. Cook until fork-tender.
5. While the potatoes cook, chop the onion and sauté in butter until soft and lightly golden. Set aside, keeping half for the filling and half for sauteing the cooked pierogi later.
6. Drain the potatoes and mash them until very smooth (a potato ricer is ideal, but a masher or sturdy wire whisk works too). Let cool for about 5 minutes.
7. Stir in half of the sauteed onions, shredded cheddar, salt, and pepper. Mix until fully combined.

Assemble the Pierogies:

8. Unwrap the rested dough. On a floured surface, cut into 4 equal pieces. Working with one piece at a time, roll the dough fairly thin.
9. Use a biscuit cutter or a drinking glass to cut circles from the dough. Add about 1 tbsp of filling to each circle, fold into a half-moon, and pinch tightly to seal. Make sure to press out any air pockets to prevent the pierogi from bursting.

Cook the Pierogi:

10. Bring a large pot of salted water to a boil. Add the pierogi gently and cook for 1-2 minutes, until they float.
11. In a skillet, heat 1 tablespoon of butter. Add the boiled pierogi and the remaining sauteed onions. Cook until the pierogi are golden and crisp on the outside, about 3 minutes.
12. To serve, top with sour cream, chives, or parsley if you’re feeling fancy. Enjoy!