Nickel Allergy Friendly 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
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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½ tsp salt
1 large egg
½ cup sour cream
2 tbsp unsalted butter, softened

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
¼ cup sour cream
salt and pepper, to taste

For pan-frying

4 tbsp unsalted butter
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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