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1
Make the Dough: Place 1 3/4 cups of the flour in a large bowl and keep the remaining 1/4 cup handy.
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2
In another bowl, whisk together the egg, 3 tablespoons sour cream, 2 tablespoons melted butter, warm water, and 1/2 teaspoon salt.
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3
Add the egg mixture to the flour and mix until all the liquid has been absorbed.
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4
Work the dough with your hands into one manageable ball.
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5
If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers.
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6
Place the dough on a floured surface and knead for 2 to 3 minutes.
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7
The dough will be some-what firm and smooth.
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8
Return the dough ball to the bowl, cover, and let it rest for at least 30 minutes, preferably 2 hours.
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9
Make the Filling: Place the potatoes in a small pot, pour in enough water to cover, and bring to a boil over high heat.
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10
Cover, reduce the heat to medium, and simmer until fork-tender, about 30 minutes.
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11
Drain the potatoes and place them on a folded kitchen towel.
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12
Once they are cool enough to handle, peel off their skins, place the flesh in a large bowl, and mash until mostly smooth.
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13
Melt the 2 tablespoons butter in a medium skillet over medium heat.
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14
Add the onion and stir frequently until golden brown, about 8 minutes.
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15
Mix the onion into the mashed potatoes and set aside to cool.
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16
Add the Cheddar cheese, egg yolk, salt, and pepper to the cooled potato mixture and mix well.
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17
Assemble the dumplings: Before assembling the pierogi, review the Half-moon fold.
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18
Line a tray with a kitchen towel and sprinkle with a little flour.
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19
Have ready the dough and the filling.
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20
Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, then set 3 of them aside under a kitchen towel.
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21
Shape the remaining piece into a ball and roll it out until its about 1/8 inch thick.
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22
Sprinkle with flour if it gets sticky.
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23
Using the cookie cutter, cut out as many rounds as you can, usually 8 to Collect all scraps from around the rounds and put them aside under a damp kitchen towel for later use.
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24
Lay flat 1 to 5 dough rounds.
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25
Brush each round with a very thin coating of water to make it sticky enough to seal.
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26
Center a rounded teaspoon of filling on top of each round, fold each neatly in half, pushing out any air, and pinch to seal.
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27
Dab a little water along the edges, if needed, for a better seal.
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28
Place the assembled dumplings in a single layer on the prepared tray and keep them covered with a kitchen towel while you work.
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29
Once you have assembled the first batch of dumplings, continue with the remaining dough and filling.
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30
Combine all the dough scraps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too.
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31
Cover the tray of assembled dumplings and place in the refrigerator for 30 to 60 minutes before cooking.
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32
Chilling them helps to set the dough, making the dumplings firm and toothsome when cooked instead of puffy and soft.
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33
Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see page 36).
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34
Cook the dumplings: Fill a large pot halfway with salted water and bring it to a boil over high heat.
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35
Reduce the heat to medium for a steady simmer.
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36
Gently drop up to 20 dumplings, a few at a time, into the simmering water.
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37
Stir gently to prevent sticking.
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38
Cook until all of them are floating, about 3 minutes, then cook for 2 minutes longer.
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39
(If cooking frozen pierogi, add them directly to the simmering water and increase the cooking time by 1 minute.
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40
Do not allow the pierogi to thaw before cooking.)
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41
Remove the dumplings with a slotted spoon, place them in the large bowl, and drizzle with a ladle of the cooking liquid to prevent sticking.
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42
Cook the remaining dumplings and place them in the bowl with another ladle of the cooking liquid.
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43
Drain the pierogi and place them in a large, shallow serving bowl.
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44
Drizzle the dumplings with melted butter, spoon sour cream over the top, sprinkle with chives, and serve.
