Cheese Pierogi Recipe

Make the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center.

Add the egg, sour cream, and water into the well. Mix with a fork until the dough starts to come together.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Prepare the Filling

In a medium bowl, combine the ricotta cheese, shredded cheddar cheese, salt, black pepper, and chopped chives.

Mix well until all ingredients are fully combined and set aside.

Assemble the Pierogi

Roll out the rested dough on a floured surface until it's about 1/8 inch thick.

Use a round cutter (about 3 inches in diameter) to cut out circles of dough.

Place about 1 tablespoon of filling in the center of each dough circle.

Fold the dough over the filling to create a half-moon shape and press the edges to seal. Crimp the edges with a fork for extra security.

Cook the Pierogi

Bring a large pot of salted water to a boil.

Add the pierogi in batches, being careful not to overcrowd the pot. Cook for about 3-4 minutes or until they float to the top.

Remove the pierogi with a slotted spoon and set aside.

Prepare the Topping

In a skillet, melt the butter over medium heat. Add the diced onion and sauté until golden brown.

Serve the cooked pierogi topped with sautéed onions and a dollop of sour cream if desired.