Potato and Cheese Pierogi

seriouseats.com

brokeboi

subheading: For the Filling:

5 tablespoons (75g) unsalted butter, divided

1 large onion (10 ounces; 285g), finely chopped

Kosher salt and freshly ground back pepper

1 pound (455g) russet potatoes, peeled and cut into 1-inch pieces

6 ounces (170g) farmer cheese

subheading: For the Dough:

12.5 ounces (about 2 ½ cups; 355g) high-protein all-purpose flour, such as King Arthur (see note)

1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or an equal amount by weight

8 ounces (1 cup; 225g) sour cream

1 large egg

subheading: To Assemble and Finish:

2 tablespoons (30ml) vegetable oil, divided

2 tablespoons (30g) unsalted butter, divided

Sour cream, for serving

Sliced chives, for serving (optional)

Directions at seriouseats.com

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