Goat Cheese Pierogies - potatoes

Method

• For the dough:
• In a medium size bowl, combine potatoes, 1 1/2 cups flour, salt and egg yolk.
• Work together until a dough forms.
• Flour a countertop with additional flour and begin to knead the dough for about two minutes.
• You do not want the dough to be too sticky, so add more flour as needed.
• Let dough sit while you prepare the filling.
• For the filling:
• In a medium bowl stir together all of the filling ingredients until combined.
• Use a rolling pin to roll out the pierogi dough (to about 1/6 of an inch thick) on your work surface and cut out small circles about 2 1/2 inches in diameter.
• I know these measurements sound specific, but dont worry if it isnt exact.
• You just want the dough to be somewhat thin, but not paper thin, and you want a wide enough circle so you can stuff the pierogi.
• Place slightly less than a tablespoon worth of filling into each dough circle.
• Brush the edges of the dough with the reserved egg white and fold one side of the dough over top of the other and press to seal the edges.
• Make sure the seal is tight.
• Do this until you have used all the filling.
• Bring 4 cups of salted water to boil.
• Once water is boiling, drop pierogies into the water.
• They will float to the top when they are done and ready to be pan fried.
• Let them take their time.
• In a large skillet melt butter and add onions.
• When the onions are softened, you are ready to start adding the pierogies.
• Once pierogies are floating transfer them from the water to the skillet.
• Pan fry them for about 2 minutes per side.
• Once done, remove pierogies from skillet.
• Serve with chopped onion and sour cream.