Potato-Cheddar Pierogi

Name: Potato-Cheddar Pierogi
Yield: Serves 4 to 6 (Makes about 30 pierogi)
Ingredients: 1 pound, russet potatoes, peeled and sliced 1/2 inch thick; 1/2 teaspoon, table salt, plus salt for cooking potatoes; 4 ounces, sharp cheddar cheese, shredded (1 cup); 2 tablespoons, unsalted butter; 1/2 teaspoon, pepper; 2 1/2 cups (13 3/4 ounces), bread flour; 1 teaspoon, baking powder; 1/2 teaspoon, table salt; 1 cup, sour cream; 1 , large egg plus 1 large yolk; 4 tablespoons, unsalted butter; 1 , large onion, chopped fine; 1/2 teaspoon, table salt, plus salt for cooking pierogi

Main Courses
Potatoes
Cheese
Make Ahead
Savory Pies & Tarts

By Katie Leaird ･ Appears in Cook's Country February/March 2016, Cook's Country TV

We scoured Pittsburgh’s Polish Hill neighborhood for the secrets to these popular potato-stuffed boiled dumplings.

SERVES 4 to 6 (Makes about 30 pierogi)

TIME 2¼ hours, plus 30 minutes chilling

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