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1
In a medium bowl, whisk the egg.
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2
Add the sour cream, and whisk until smooth.
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3
Add the milk and 1 cup water, and whisk until combined.
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4
Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
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5
Turn dough out onto a well-floured surface, and work in about 1 cup flour as you knead.
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6
Use a plastic scraper to lift the dough as it will stick to the counter before the flour is worked in. Continue kneading for about 8 to 10 minutes, working in another 1/2 cup flour.
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7
The dough should be elastic and no longer sticky.
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8
Be careful not to add too much flour as this will toughen the dough.
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9
Place dough in a lightly floured bowl, and cover with plastic wrap; set aside while you prepare the filling.
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10
Cook potatoes in salted boiling water until fork-tender.
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11
Drain, and mash with a potato masher.
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12
Add melted butter and cheeses, and continue to mash until well-incorporated.
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13
Season with salt and pepper to taste.
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14
Place a large pot of salted water over high heat, and bring to a boil.
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15
Lay a clean linen towel on your counter, and evenly distribute cornmeal on it to prevent sticking.
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16
On a floured surface, roll out dough to about 1/8-inch thickness.
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17
Using a 2 1/2-inch-diameter glass or cookie cutter, cut out as many circles as possible.
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18
Gather dough scraps together, roll out again, and continue cutting.
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19
Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle.
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20
Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a thoroughly sealed crescent.
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21
Transfer to linen towel.
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22
Continue until all dough circles are filled.
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23
Add pierogi to the boiling water in batches.
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24
They will sink to the bottom of the pot, then rise to the top.
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25
Once they rise, let them cook for about 1 minute more.
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26
Meanwhile, drizzle platter with melted butter.
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27
Remove pierogi from pot, and transfer to platter to prevent sticking.
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28
Serve immediately.
