Classic Potato & Cheese Pierogi

Make dough: combine flour, sour cream, egg, and a pinch of salt. Knead until smooth, about 5 minutes. Wrap in plastic and rest 30 minutes at room temperature.

Boil potatoes until tender, about 20 minutes. Drain and mash until smooth. Mix in grated cheese and a pinch of salt. Cool completely.

Caramelise diced onion in butter over medium heat for 20 minutes until golden brown. Set half aside for topping.

Roll dough on a floured surface to 3 mm thick. Cut rounds with a 8–9 cm cutter.

Place 1 tsp of potato filling in the centre of each round. Fold over and pinch edges firmly to seal. Press with a fork to create a decorative seal.

Boil pierogi in salted water in batches until they float plus 2 minutes more. Remove with a slotted spoon.

Pan-fry the boiled pierogi in butter over medium heat for 2–3 minutes per side until golden and slightly crispy. Serve topped with caramelised onion, sour cream, and fresh chives.