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1
For the dough... In a large bowl mix together the flour and salt. Add in the egg and stir to incorporate. Add in the sour cream and butter. Using a rubber spoon, mix until just combined.
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2
Remove the dough from the bowl and knead by hand for approx 5 minutes, until combined, and some of the stickiness is gone. Form into a ball.
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3
Wrap in plastic and place in fridge overnight.
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4
For the filling... Boil the potatoes until cooked. Drain and place the potatoes back into the pot.
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5
Add in the remaining ingredients as well as salt and pepper to taste. Mash until relatively smooth, some small chunks are just fine.
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6
Assembly time! Remove the dough from the fridge and cut into 2 pieces. Roll out the dough to about a 1/4 of an inch thick.
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7
Using a glass, approx 2-3 inch, press out circles. The remaining dough can be gently kneaded back together and rolled back out. One thing I did notice is that it was helpful to let the dough rest a few minutes after kneading, it rolled out much easier.
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8
Place a small spoonful of the filling on the rounds. Get a small bowl with water and using your finger rub one side of the circle with water. Fold over to create a crescent shape. Using a fork press the ends to ensure the seam is sealed. I pressed with the fork on both sides to make sure that nothing was going to open up on me after all the work.
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9
In a pot of boiling water, cook the perogies in a few batches just until they float to the top. Place on a lightly oiled baking sheet.
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10
The onions are super simple. Toss the sliced onions into a large saute pan, over medium heat, with some olive oil, salt and pepper. Cook until golden and softened.
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11
Right before serving I browned the perogies in a few batches. Toss the boiled perogies into a large saute pan with just a few drizzles of olive oil and lightly brown on each side. Toss with the onions and ENJOY!!!
