Pierogi

Make the dough by combining flour and salt, then adding the egg, sour cream, and warm water. Mix until a shaggy dough forms, then knead on a floured surface for eight minutes until smooth, elastic, and soft. Wrap tightly and rest for thirty minutes.

Prepare the filling by mashing the boiled potatoes until very smooth. While still warm, fold in the grated cheddar cheese so it melts into the potatoes. Add the sauteed onion, salt, and pepper. Let cool until handleable but still warm for easier assembly.

Roll the rested dough out on a well-floured surface to about three millimetres thick. Cut circles using an eight-centimetre round cutter, gathering and re-rolling the scraps. You should get about thirty to thirty-five circles from this amount of dough.

Place a rounded tablespoon of filling in the centre of each dough circle. Fold the dough over into a half-moon shape and pinch the edges firmly together, starting from one end and pressing out any air. Crimp with a fork or your fingers to create a secure seal.

Bring a large pot of salted water to a gentle boil. Cook the pierogi in batches of eight to ten for three minutes after they float to the surface. Remove with a slotted spoon and toss gently with a little oil or butter to prevent sticking.

For the classic finish, melt four tablespoons of butter in a large skillet and fry the thinly sliced onion until deep golden and caramelized, about ten minutes. Add the boiled pierogi and pan-fry for two minutes per side until golden and slightly crispy.

Serve the pierogi topped with the caramelized butter and onions, a generous dollop of sour cream, and a shower of freshly snipped chives. These filled dumplings are Poland's most iconic dish, served at every celebration and family gathering.