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1
For the filling: Place potatoes and turnip in a large pot with enough water to cover them.
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2
Bring to a boil over high heat and cook for 15 minutes or until tender.
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3
Remove the turnip and potatoes from heat, drain and mash them.
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4
Mix in cheese, butter and salt and pepper and set aside.
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5
Allow the filling to cool completely before using.
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6
For the noodles: Sift together flour and salt into a large bowl.
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7
Add butter and cut into the flour using a pastry blender or two knives until incorporated.
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8
Make a well in the middle of the mixture.
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9
Place the eggs, egg yolks and chives in the center of the well and slowly incorporate the flour mixture into the eggs using your hands until the dough comes together.
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10
Form into a ball and cut the ball into quarters.
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11
Let the dough rest for 30 minutes.
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12
When ready, roll the dough to 1/16 of an inch thickness using a pasta roller or a rolling pin.
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13
Using a biscuit cutter, cut out 3 1/2 inch circles.
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14
Roll out any left over scraps until most of the dough is used.
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15
Place 1 Tablespoon of filling in the center of each circle.
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16
Moisten the edges of the dough circles with water then fold in half and seal.
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17
Bring a large pot of salted water to a boil.
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18
Add pierogies in batches to avoid overcrowding.
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19
Cook for 5-7 minutes or until tender.
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20
Heat a small amount of oil in a large skillet over medium high heat.
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21
Add onion and saute until translucent.
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22
Add pierogies and fry briefly around 3-5 minutes each.
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23
Serve immediately with hot sauce and sour cream.
