What You'll "Knead" for the Dough:
2 cups of flour, plus extra for kneading and rolling the dough
1/2 teaspoon of salt
1 large egg
1/2 cup of sour cream
1/4 cup of butter, softened and cut into small pieces
What You'll "Knead" to Do:
Mix together the flour and salt.
Beat the egg in a separate bowl and add to the flour mixture.
Add the scout cream and softened butter .
Work together until the dough loses most of it's stickiness (5-7 minutes).
Wrap the dough in cling wrap and refrigerate over night or for at least 20-30 minutes.
Roll the dough on a floured surface until 1/8" thick.
Cut the dough into circles with a cutter or drinking glass.
What You'll Need for the Filling:
5 large red potatoes
1 large onion, chopped
1 tablespoon of butter
4-8 ounces of grated cheese
What You'll Need to Do:
Boil until soft.
Saute onion in butter until soft and translucent.
Mash the potatoes with the onions and grated cheese.
Add salt and pepper to taste.
Let the mixture cool and roll into 1" balls.
Place a ball of filling on each dough round.
Full the dough over and press the edges together with the tines of a fork.
Boil the pierogies in a large pot of water for about 8-10 minutes (they float on the top when they are done).
Saute chopped onions and butter in a large pan until onions are translucent and soft.
Add pierogies to the plan and fry until lightly crisped.
Serve with a side of sour cream.
If you don't want to cook all of the pierogies at once they can be refrigerated uncook for several days or freeze them for several months,