Potato Pierogis
Ingredients
- FOR THE DOUGH:
- 2-½ cups All-purpose Flour
- ¼ teaspoons Kosher Or Sea Salt
- 2 Tablespoons Sour Cream, Room Temperature
- 1 whole Egg (lightly Whisked)
- ½ Tablespoons Softened Butter
- ½ cups Warm Water
- ½ cups Whole Milk, Room Temperature
- _____
- FOR THE FILLING:
- 2-½ pounds Medium Yokon Gold Potatoes, Peeled, Quartered And Boiled In Heavily Salted Water Until Fork Tender
- 1 whole Yellow Onion, Peeled And Grated
- 2 Tablespoons Butter
- 1 cup Shredded Sharp Cheddar Cheese
- ½ teaspoons Kosher Or Sea Salt
- ½ teaspoons Freshly Ground Black Pepper
- _____
- FOR SERVING THE PIEROGIS:
- 1 stick Butter
- 1 whole Large Onion, Finely Chopped
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