Potato and Cheese Pierogies

Assemble the Pierogies

• Divide the rested dough in half, keeping one half covered while you work with the other.
• On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
• Use a 3-inch round cookie cutter or the rim of a glass to cut out circles.
• Place about 1 tablespoon of the cooled potato filling in the center of each dough circle. Do not overfill.
• Fold the dough over the filling to create a half-moon shape. Firmly pinch the edges together to create a tight seal. You can crimp the edges with a fork for extra security.
• Place the assembled pierogies on a lightly floured baking sheet, making sure they don't touch. Repeat with the remaining dough and filling.

Boil the Pierogies

• Bring a large pot of water (about 12 cups) with 1 tbsp of salt to a rolling boil.
• Working in batches of 8-10, carefully drop the pierogies into the boiling water.
• Stir gently once to prevent them from sticking to the bottom.
• Boil for 3-5 minutes. They are cooked once they float to the surface for about 1 minute.
• Remove the cooked pierogies with a slotted spoon and place them on a lightly oiled plate to prevent sticking.

Pan-Fry and Serve

• In a large skillet, melt the remaining 4 tbsp of butter over medium heat.
• Add the sliced onion and cook, stirring occasionally, for 10-15 minutes until soft, sweet, and caramelized.
• Add the boiled pierogies to the skillet with the onions. Pan-fry for 2-3 minutes per side, until they are golden brown and slightly crispy.
• Serve immediately, topped with the caramelized onions and a dollop of sour cream.