Ingredients:
350 g AP flour
1 egg
1/2 c warm water
2 tbsp oil
2 lb peeled potatoes
1 small onion
4 tbsp butter
1/2 c sour cream
8 oz cheese shredded

Mix flour, egg, water and oil until a dough comes together and let dough rest for at least 30 minutes. Finely dice onion and sautee in butter until softened. Steam potatoes, put through a ricer, and then mix with sour cream, cheese, and onion mixture. Roll pasta dough to No. 3 on the pasta machine, and stamp out 3″ circles. Use a small scoop (1 tbsp) to fill each pierogi, folding the circle in half, and pressing the edges to close. Boil for 3 minutes. Optionally, sautee pierogies in butter until lightly browned. Pierogi can be frozen prior to boiling.

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