Pierogi

• 4 cups all-purpose flour
• 1 cup cold water
• 1/4 cup sour cream
• 1 egg
• 2 1/4 teaspoons vegetable oil
• 1 Tablespoon salt
• I large potato
• 3 Tablespoons milk
• 3 Tablespoons butter
• 1/3 cup shredded cheddar cheese

1. Combine flour and salt in a bowl or mixer. Whisk together the egg, water and oil then add the sour cream and whisk to combine. Add the wet ingredients to the flour and salt. Mix for about 2-1/2 minutes. Dough should not be too sticky, if it is add a little flour. When dough reaches a silky texture remove it from mixer, place it on a floured surface and cover it. Allow the dough to rest for 30 minutes.
2. Make the filling by cooking the potato, peeling and mashing it in a bowl. Add the milk, butter and cheddar cheese, mix thoroughly and adjust seasonings to taste. Roll dough out to 1/4" thickness on a floured surface. Take a cookie cutter about 4" in diameter and cut dough into disks. Re-roll each disk into 1/8" thickness. Place filling in center of the dough. Lightly wet one edge with water and folder over and firmly crimp together. Place pierogi on floured tray.
3. Gently place pierogi in salted water that is just under boiling point (about 190u0b0). Cook for about 3 minutes or until pierogis float. Brown cooked pierogis in skillet with butter. Serve with butter, sauteed onion or a dollop of sour cream with chives or fresh dill.

allpurpose, cold water, sour cream, egg, vegetable oil, salt, i, milk, butter, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/pierogi-52446211 (may not work)