Pierogi 
Pierogi are filled dumplings of East European origin. They are made by wrapping pockets of unleavened dough around a savory or sweet filling and cooking them in boiling water, often followed by frying in oil.
Ingredients
​Potato Filling:
  • 3 tablespoons (1.5 oz) butter
  • 1/4 cup chopped onion    
  • 2 medium baking potatoes, about 1 pound, peeled, cut into 1-inch dice 
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Dough:
  • 1 large egg or two small eggs
  • 4 ounces sour cream
  • 7.5 oz (1.5 cups) all-purpose flour
  • 1/4 teaspoon salt
  • 1 ½ teaspoon baking powder
DIRECTIONS:
  1. Boil potatoes. When potatoes are fork tender, drain and coarsely mash.
  2. For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 3 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
  3. While the potatoes are boiling, begin the dough.
  4. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Roll out to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
  5. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough.
  6. Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon. 
  7. Fry in melted butter.