Instructions
Cook time: 41 minutes
Chef’s note: Make sure to have these pantry staples on hand: flour + rolling pin; combine 2 cups flour, softened plain butter, ½ cup sour cream + ½ tsp salt; knead til smooth (add 1 tbsp water if dry) wrap + refrigerate 20 min
Meanwhile, microwave potatoes on high 9-11 min; scoop flesh then mash til smooth with 1 cup cheese, chopped chives + salt/pep
Divide dough into golf balls; lightly flour surface + using rolling pin, flatten into 4-inch circles, stretch slightly into an oval; add 1 tbsp filling to center + fold dough over filling, pushing out any air, forming a half moon; pinch edges together to seal; boil a pot of salted water; in batches, boil pierogi 3-5 min til they float; place on oiled sheet pan
Heat 1 tsp oil in pan over med; thinly slice onion + sauté 8-10 min til browned; add salt + 2 tbsp water; cover + cook 3-5 min til softened; remove onions from pan
Add herb butter to pan over med; sear pierogi 3-4 min per side til crispy; serve with caramelized onions
