Molly Yeh's Cheese Pierogi

Molly Yeh's cheese pierogi recipe is a delicious and comforting dish that is perfect for a cozy meal at home. Here's how to make it:

Ingredients:

For the dough:

2 cups all-purpose flour

1/2 teaspoon salt

1 large egg

1/2 cup sour cream

1/4 cup unsalted butter, softened

1/4 cup warm water

For the filling:

1 1/2 cups farmer's cheese

1/4 cup cream cheese, softened

1 large egg yolk

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons chopped fresh chives

For serving:

1/4 cup unsalted butter

1/2 cup thinly sliced yellow onion

2 tablespoons chopped fresh chives

Sour cream, for serving

Instructions:

To make the dough, combine the flour and salt in a large bowl. In a separate bowl, whisk together the egg, sour cream, and softened butter. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Add the warm water and knead the dough until it becomes smooth and elastic. Cover the dough with plastic wrap and let it rest at room temperature for 30 minutes.

To make the filling, combine the farmer's cheese, cream cheese, egg yolk, salt, pepper, and chives in a bowl. Mix until everything is well combined.

Roll out the dough on a lightly floured surface until it's about 1/8 inch thick. Use a 3-inch biscuit cutter or glass to cut out circles of dough.

Place about 1 tablespoon of the cheese filling in the center of each dough circle. Fold the dough over to make a half-moon shape and press the edges together to seal.

Bring a large pot of salted water to a boil. Add the pierogi in batches and cook for about 3-4 minutes, or until they float to the surface. Remove the pierogi with a slotted spoon and transfer them to a plate.

To serve, melt the butter in a large skillet over medium heat. Add the sliced onions and cook until they are softened and lightly browned. Add the cooked pierogi to the skillet and toss them with the onions and butter. Sprinkle with chopped chives and serve with a dollop of sour cream.