Potato Pierogi with Sour Cream-Chive Sauce

1. 1

   Mix flour and salt in large bowl until blended.

2. 2

   Cube half the cream cheese; add to flour mixture, then cut with pastry blender or 2 knives until mixture resembles coarse crumbs.

3. 3

   Add egg and warm water; mix until mixture forms ball.

4. 4

   Place on lightly floured surface.

5. 5

   Knead 5 min.

6. 6

   or until dough is smooth and elastic; wrap in plastic wrap.

7. 7

   Mix remaining cream cheese, potatoes, onions and pepper until blended; set aside.

8. 8

   Roll out dough on floured surface to 1/8-inch thickness; cut into 48 (3-1/2-inch) rounds, rerolling trimmings as necessary.

9. 9

   Spoon 1 Tbsp.

10. 10

    potato mixture onto center of each round.

11. 11

    Brush water halfway around edge of each dough round; fold in half to enclose filling.

12. 12

    Seal edges with fork.

13. 13

    Bring large saucepan of water to boil.

14. 14

    Add pierogi, 12 at a time; cook 3 to 4 min.

15. 15

    or until they float to the surface.

16. 16

    Remove with slotted spoon; drain.

17. 17

    Melt 1 Tbsp.

18. 18

    butter in large skillet.

19. 19

    Add 1/4 of the shallots and 12 pierogi; cook and stir 4 min.

20. 20

    or until pierogi are golden brown.

21. 21

    Repeat, in batches, with remaining butter, shallots and pierogi.

22. 22

    Mix sour cream and chives until blended.

23. 23

    Serve with the pierogi.

* Per serving · 4 servings · Values may vary.

No additional tips available.