Potato and cheese pierogi recipe

• Kitchen items
• Mixing bowl
• Saucepan
• Rolling pin
• Potato masher or hand mixer
• Rolling board or wax paper
• Circle cookie cutter or a cup
• Pierogi dough
• 2 cups flour
• 1/2 tsp salt
• 1/2 cup sour cream
• 1 large egg
• 1/4 cup butter
• Potato and cheese filling
• 2.5 lbs potatoes (I used red)
• 1 medium onion
• 4-8 oz cheddar cheese
• Butter
• Salt
• Pepper
• Milk
• Other filling ideas
• Jalapenos
• Sausage
• Chicken
• Really, anything you would like to put in will work
• Pierogi dough
• Mix salt and flour. Then add beaten egg and softened (or melted) butter. Mix until no longer sticky. The dough will come together in large clumps but they will allow themselves to stick together to form a large ball of dough. Put in the refrigerator for a couple of hours or overnight. 
• Potato and cheese filling
• Skin potatoes, leaving as much skin as you want. Cut potatoes into small pieces, cover with water, then boil. While they are boiling, chop up the onion and prepare any other filling that you might want to add to the pierogi. After the water boils, turn the heat down and cook on low-medium heat for about 20 minutes. When potatoes break up easily, they are ready. Drain the potatoes, add how ever much butter, salt, and pepper that you want. Begin mashing, either with potato masher or hand mixer, adding milk as needed to get the potatoes to a whipped consistency. After this, add the cheese and onion (or whatever additional filling is desired), and continue to mix until thoroughly blended.
• Pierogi
• Place the dough on a rolling board or wax paper. Using rolling pin, roll the dough out until it is about 1/8" thick. When cutting out the dough in circles, remember that whatever size you cut out will be folded in half to make the pierogi. Using the cookie cutter or cup, cut out circles of dough in the size you desire. Place about a spoonful of filling in the center of the dough circle, fold the circle in half, and use the tines of a fork to seal the pierogi. Place pierogis in boiling water for about 7-8 minutes, or until they float to the top. You can also cook the pierogis in the oven, at 350 degrees, for 10-12 minutes per side. 
• Tip: If you're having trouble getting the pierogis to stay closed, it could be because there is too much flour in the dough. Sprinkle a bit of water on the dough to make it a little extra sticky.  

Potato and cheese pierogi recipe source (link)