Anti Inflammatory Pierogies

Total time2 hr

Prep time1 hr

Cook time30 min

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Ingredients

4 servings

For the dough

2 cups all-purpose flour, plus more for dusting
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz
Cascade Milling Organic All-Purpose White Flour 5 LB
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½ tsp salt
1 large egg
½ cup sour cream
2 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the filling

1 lb russet potatoes (about 2 medium), peeled and cut into 1-inch chunks
¾ cup shredded cheddar cheese
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup sour cream
salt and pepper, to taste

For pan-frying

4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 large yellow onion, thinly sliced

For serving

sour cream, for serving (optional)
2 tbsp fresh chives, chopped (optional)

Instructions

1
Make the filling: Place the potato chunks in a medium saucepan, cover with cold salted water, and bring to a boil over high heat. Cook until completely tender and a fork slides through without resistance, about 15 minutes. Drain well.
2
Return the drained potatoes to the saucepan and set over low heat for 1 minute to steam off excess moisture. Remove from heat, then mash with the 2 tbsp butter and 1/4 cup sour cream until smooth with no lumps remaining. Fold in the shredded cheddar and season generously with salt and pepper. Set aside to cool to room temperature.

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