3 cups all-purpose flour, plus extra for dusting
3 eggs, whisked
1 tsp kosher salt
½ cup sour cream
½ cup water
500g potatoes, boiled with skins on then remove skins
½ cup parmesan cheese, shredded
½ cup fontina cheese, shredded
2 tsp salt
½ tsp pepper
1 bunch chives
½ brown onion, finely sliced
2 cloves garlic, finely sliced
2 tbsp extra virgin olive oil
4 tbsp butter
1 bunch thyme, leaves picked
1 bunch chives, chopped
Combine wet ingredients for the dough in a bowl, use a fork to combine.
Add flour to a large bowl with salt. Create a well in the centre, pour wet ingredients into the centre and use your hands to combine. You may need to add more flour if the dough is too sticky.
Turn out onto a floured surface and knead, roll into a ball. Cover with cling wrap and set aside to rest for a few minutes. You can make this a day ahead and leave it in the fridge, make sure the dough has come up to room temperature before you use it.
Put potatoes through a ricer or mash into a bowl with parmesan and fontina cheese and mix together with salt. Add chopped chives and pepper.
On a floured surface use a rolling pin to roll the dough to ¼ cm thickness, making sure it’s an even thickness. Dust with a little bit of flour on top. Using a cutting mould, cut the dough into even circles around 10cm in diameter. Add potato mixture to the centre of the circle and pinch edges to close into a half-moon dumpling shape.
Add oil, onions, garlic and a pinch of salt and pepper to a frying pan over medium heat. Allow them to sweat down and caramelise, stirring occasionally.
Add pierogi to a pot of boiling salted water, gently stir to make sure they don’t stick together. Cook for 4-5 minutes, you will know they are ready when they begin to float to the surface. Allow to cook for 1 more minute.
Add butter to the onions and add cooked pierogi to the pan. Season with salt and pepper and allow the pierogi to colour. Serve with chives, thyme and sour cream.