Pierogi

In a large mixing bowl, combine 2 cups of flour, 1 egg, a pinch of salt, and enough warm water to form a soft, pliable dough. Knead the dough on a lightly floured surface for about 5 minutes until smooth, then cover with a clean towel and let it rest.

Prepare the filling by mashing cooked potatoes with butter, salt, and your choice of cheese, or combine sautéed sauerkraut and mushrooms as an alternative filling. Season to taste and allow the filling to cool completely before using.

Roll the rested dough out on a floured surface to about 1/8 inch thickness. Use a round cutter or glass to cut circles approximately 3 inches in diameter.

Place a heaping teaspoon of filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape and press the edges firmly together to seal, crimping with a fork if desired.

Bring a large pot of salted water to a boil and cook the pierogi in batches, being careful not to overcrowd the pot. Boil each batch for 3 to 4 minutes, or until they float to the surface and cook for one additional minute.

While the pierogi boil, melt 1 tablespoon of unsalted butter with a drizzle of cooking oil in a large skillet over medium heat and sauté diced onion until golden and caramelized.

Remove the boiled pierogi with a slotted spoon and transfer them directly into the skillet with the caramelized onions. Pan-fry for 2 to 3 minutes per side until lightly golden and slightly crispy.

Serve the pierogi hot, topped with the caramelized onions and a generous dollop of sour cream on the side.