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1
Whisk together cheese and sugar in a medium bowl. Taste and adjust sweetness with more sugar as desired. Whisk in egg until thoroughly combined. Cover bowl and place filling in refrigerator until ready to use.
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2
Place flour and salt in the workbowl of a food processor and pulse to combine. Add the butter and pulse until butter is broken into small clumps. Whisk together eggs and sour cream in a small bowl. With motor running, pour egg and sour cream mixture through feed tube. With motor still running, add water, 1 tablespoon at a time, until dough forms into a ball.
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3
Transfer dough to a lightly floured counter and knead until it becomes smooth, 1 to 2 minutes. Wrap in plastic wrap and let rest for 30 minutes.
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4
Roll dough out on a lightly floured surface into a large sheet approximately 1/16-inch thick. Cut out rounds using 3-3 1/2-inch biscuit cutter. Remove excess dough, shape into a ball, re-roll, and wrap in plastic.
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5
Place 1 heaping teaspoon of filling in center of each round. Brush edges of round with water, fold over, and seal wrapper shut by pressing edges down with tines of a fork. Transfer to a tray lined with parchment paper. Repeat steps 4 and 5 with remaining dough and filling
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6
Bring 2 quarts of salted water to a boil in medium pot. Working in 4 to 5 batches, boil pierogi until dough is just cooked through, 3 to 5 minutes. Using a wire mesh spider or slotted spoon, transfer pierogi to a colander set in the sink to drain.
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7
After all pierogi have been boiled, drain pot and wipe dry. Add oil to pot and heat to 375u00b0F. Adjust flame to maintain heat. Working in batches of 4 to 6 pierogi at a time, fry until golden brown and crisp, 3 to 5 minutes. Using a wire mesh spider, transfer pierogi to a paper towel-lined tray to drain. Season with salt. Serve immediately with sour cream, applesauce, and/or caramelized onions.
