Makes 20 pierogies

Ingredients

For the dough (should be made at least an hour in advance)

3 cups flour
1 teaspoon salt
2 tablespoons sour cream
1 egg, beaten
¾ cup water

For the filling

3 russet potatoes, peeled, boiled and mashed
¾ cup cheddar cheese, shredded
2 teaspoons black pepper
1 teaspoon salt
2 tablespoons fresh chives, chopped

For the Bacon Fried Onions & Chive Sour Cream

Oil
3 slices bacon
1 medium red onion, halved and sliced
1½ cups sour cream
2 tablespoons fresh chives, chopped

Directions

For the dough

In a large mixture bowl combine all ingredients and mix until a stick dough forms, using your hands to bind and mix, adding more water or flour as needed. Knead the dough for about 5 minutes. The dough should be smooth and elastic. Place the dough in a plastic bag and refrigerate for about an hour before using.

For the filling

Mix together all filling ingredients until well combined. Season to taste with salt and pepper.

For the Bacon Fried Onions & Chive Sour Cream

In a hot cast iron skillet with a small amount of oil, cook the bacon until crisp and drain on a paper towel. In the same pan on medium heat, cook the red onions until caramelized, about 12 minutes. Drain onions on paper towels. In a small mixing bowl combine the sour cream and chives. Crumble in the cooked bacon, mix well and set aside.

Roll out the peirogi dough on a lightly floured surface. Cut out either circles or squares that are approximately 4-5 inches in diameter. Place about 2 tablespoons of filling in the center of each shape and fold the dough over the filling. Seal the sides carefully and well, making sure to use damp fingers. When all the pierogies are made, heat a large skillet with a little oil on a medium high heat. Sear the pierogies on each side until they are lightly browned, about 2-3 minutes per side. Serve with a dollop of the Bacon Fried Onions & Chive Sour Cream and a few onions.