The Cheesy Potato Filling

• 1 large potato, cut into ½” cubes (roughly 2 c)
  
• ½ onion, diced
  
• 2 oz (½ c) shredded cheese, (cheddar works well)
  
• ¼ tsp garlic powder
  
• 1/8 tsp salt

The Basic Pierogi Dough

• 1 ¾ c unbleached all-purpose flour
  
• 1 egg, beaten
  
• dash salt
  
• ½ c water

• 8 c water
  
• 1 tsp salt
  
• 1 Tbsp salted butter, (optional)

Sour cabbage filling

• 2 tablespoons cooking oil
  
• 1 large onion, finely chopped
  
• 1 pound sauerkraut, drained, rinsed, and chopped
  
• 2 large carrots, peeled and grated
  
• 1 teaspoon kosher salt, or to taste
  
• 1/2 teaspoon black pepper
  
• 2 tablespoons sour cream, or more as needed

• Place potatoes in a saucepan and cover with water. Heat to boiling and simmer until potatoes are very tender.
  
  
• Drain potatoes, reserving 1 cup of the liquid.
  
  
• In a small, non-stick frying pan, saute onions in a little butter or oil until soft.
  
  
• Add onions to drained potatoes and mash using a potato masher or electric hand mixer.
  
  
• (Add reserved potato cooking water as needed to reach a smooth mashed potato consistency.)
  
  
• Add cheese, garlic, and salt. Mix well.
  
  
• Set filling aside to cool.

• Gather the ingredients.
  
• In a large skillet, heat 2 tablespoons oil over medium. Add onion and cook until tender but not browned. Add sauerkraut and carrots. Cook, stirring often, 10 to 15 minutes or until volume has reduced and sauerkraut is tender.
  
• Remove from heat and stir in 1 teaspoon salt, pepper, and 2 tablespoons sour cream. If the mixture doesn't hold its shape when squeezed together, add more sour cream.
  
• Let this filling cool completely before filling pierogi dough. If desired, store covered in the refrigerator for one day before using.

Pierogi Dough

• Mix the egg with the flour and dash of salt.
  
  
• Add water slowly, using only as much as needed to create a smooth and soft dough.
  
  
• Roll out to 1/8” thickness.
  
  
• (At this point, if you have your fillings ready to go, it's a good idea to get a pot of water boiling
  with 2 quarts of water. Once the water begins to boil, add 1 tsp salt, and turn it to a steady simmer. This way, you can start cooking the pierogi as you fill them.)
  
  
• Using a 3 ½ ” cookie cutter (or the mouth of a juice glass if you don't have cookie cutters, like us) cut circles out of the dough. Re-roll dough as needed until all has been used.
  
  
• Place about a tablespoon of filling slightly off-center of the round. Moisten the edge of your dough with a little water, and fold the dough over the filling. Pinch the edges to seal well.

Cooking The Filled Pierogi

• Place pierogi into boiling water, and boil until the dough is tender 7-10 minutes.
  
  
• Remove from boiling water with a large slotted spoon and place in a serving dish.
  
  
• If you like, heat a little butter in a frying pan and transfer cooked pierogi directly from the water to the frying pan and saute until slightly golden. Add additional butter as needed.

Here's the original recipe[www.curiouscuisiniere.com] for pierogi ruskie (cheesy potato filling)
Here's the original recipe[www.thespruceeats.com] for sour cabbage filling

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