Pierogies (Polish Dumplings)

Instructions:

Mix flour, egg, sour cream, salt and water in a food processor or blender until soft and pliable. Refrigerate all if not using immediately, or refrigerate half if using right away.

In a medium bowl, combine the cheese, mashed potatoes, salt, and pepper.

Roll out half of the dough onto a lightly floured surface. Using a drinking glass or round cookie cutter, cut the dough into circles and fill each one with a tablespoon of filling in center. Fold in half and pinch edges to seal shut.

Drop the pierogies a few at a time into boiling salted water and cook until the they float to the surface, about 3 — 5 minutes. Remove from the water with slotted spoon and let dry.

Repeat with remaining dough.

Heat plenty of butter in a skillet over medium heat. Add onions (if using) and sautee until golden. Add pierogies and pan fry until lightly crispy.