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1
In a medium size bowl, combine potatoes, flour, salt, and egg yolk. Work together until a dough forms. Flour a countertop with additional flour and begin to knead the dough for about two minutes. You do not want the dough to be too sticky, so add more flour as kneaded (ha, get it?).
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2
Let dough sit while you prepare the filling. In a medium bowl stir together all the ingredient for the filling until combined.
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3
Roll pierogie dough out and cut out small circles about 2 1/2 inches in diameter and 1/6 of an inch thick. I know these measurements sound specific, but don't worry if it isn't exact. You just want the dough to be somewhat thin, but not paper thin, and want a wide enough circle so you can stuff the pierogie.
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4
Place slightly less than a tablespoon worth of filling into each dough circle. Brush the edges of the dough with egg white and fold one side over top of the other and seal. Make sure the seal is tight. Do this until you have used all the filling.
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5
Bring 4 cups of salted water to boil. Once water is boiling, drop pierogies into the water. They will float to the top when they are ready to be pan fried. Let them take their time.
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6
In a large skillet melt butter and add onions. Once pierogies are floating transfer them from the water to the skillet. Pan fry about 2 minutes per side. I let mine get pretty brown, but you can opt to cook them for less time. Again, pierogie maker's choice!
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7
Once done, remove pierogies from skillet. Serve with chopped onion and sour cream.
