Potato Pierogi

• 1 egg
• 2 tablespoons sour cream
• 1 cup milk
• 1 cup water
• 4 12-5 cups flour, plus more for dusting
• 10 baking potatoes, peeled, quartered (about 5 pounds)
• 1 cup unsalted butter, melted
• 12 cup grated cheddar cheese
• 6 ounces cream cheese
• 2 teaspoons coarse salt
• fresh ground pepper

1. 1 For the dough, whisk the egg in a medium bowl; whisk in the sour cream until smooth.
2. Add the milk and water; whisk until combined.
3. Slowly add about 3 1/2 cups of the flour, stirring to combine.
4. 2 Turn the dough out onto a well-floured surface; knead, working in about 1 cup of the flour, using a scraper if necessary.
5. Continue kneading 8-10 minutes, working in about 1/2 cup of the flour, just until dough is elastic and no longer sticky.
6. (Don't add too much flour, as this will toughen dough.)
7. Place in a lightly floured bowl; cover with plastic wrap.
8. 3 For the filling, place potatoes in a large saucepan; cover with cold, salted water.
9. Heat to a boil over high heat; cook until fork-tender, about 20 minutes.
10. Drain; mash potatoes.
11. Add half of the melted butter, the Cheddar and cream cheese; mash until well incorporated.
12. Season with 2 teaspoons of the salt and pepper to taste.
13. 4 Roll out dough to about 1/8-inch thick on a floured surface.
14. Cut out circles with 2 1/2-inch glass or a cookie cutter.
15. Gather dough scraps; roll out again.
16. Continue cutting.
17. 5 Place a clean towel on work surface.
18. Place about 1 1/2 tablespoons of the filling in the center of each dough circle.
19. Holding a circle in your hand, fold dough over filling; pinch the edges, forming a well-sealed crescent.
20. Transfer pierogi to towel.
21. Repeat until all dough circles are filled.
22. (You may have filling left over; refrigerate for another use.
23. ).
24. 6 Heat a large stockpot of water to a boil over high heat; add pierogi in small batches.
25. Once they float to the top of the pot, cook about 1 minute.
26. Meanwhile, in a small saucepan, cook the remaining butter over medium-high heat until it is nut-brown in color, about 6 minutes.
27. Pour butter onto a serving platter, leaving any burned sediment behind.
28. Transfer pierogi from pan with a slotted spoon to the platter.
29. Serve hot.

egg, sour cream, milk, water, flour, baking potatoes, unsalted butter, cheddar cheese, cream cheese, coarse salt, fresh ground pepper

Taken from www.food.com/recipe/potato-pierogi-339591 (may not work)