Pierogies

Recipe View 5 mins In a large bowl, combine the sour cream and flour. Mix until a soft dough forms. (5 minutes)

Recipe View 3 mins Turn the dough out onto a lightly floured surface and knead gently for a few minutes until smooth. (3 minutes)

Recipe View 10 mins Roll the dough out to about 1/16 inch thickness. Use a 3 1/2 inch cookie cutter or glass to cut out circles. (10 minutes)

Recipe View 20 mins Place about 1 teaspoon of mashed potatoes in the center of each dough round. Fold the dough over to create a half-moon shape. Press the edges firmly with a fork to seal. (20 minutes)

Recipe View 2 mins Arrange the filled pierogies on a lightly floured baking sheet and cover with a clean towel to prevent drying while you work. (2 minutes)

Recipe View 7 mins Melt 1/4 cup of the butter in a large skillet over medium-low heat. Add the chopped onions and cook, stirring occasionally, until they are softened and translucent, about 4 to 5 minutes. Remove the onions from the skillet and set aside. (7 minutes)

Recipe View 2 mins Bring a large pot of salted water to a boil. Gently drop a few pierogies into the boiling water at a time. (2 minutes)

Recipe View 4 mins Once the pierogies float to the surface, let them cook for another 3 to 4 minutes. (4 minutes)

Recipe View 1 mins While the pierogies are boiling, melt the remaining 1/4 cup of butter in the skillet over medium heat. (1 minutes)

Recipe View 2 mins Carefully remove the cooked pierogies from the boiling water with a slotted spoon and place them in the skillet with the melted butter. (2 minutes)

Recipe View 3 mins Fry the pierogies until golden brown on one side, about 2 to 3 minutes. (3 minutes)

Recipe View 2 mins Transfer the fried pierogies to a buttered baking sheet. Sprinkle with the cooked onions and keep warm in a preheated oven at a low setting (around 200°F) until ready to serve. (2 minutes)