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1. Peel the russet potatoes, cut into even chunks, and place in a pot of cold water seasoned generously with some of the fine salt. Bring to a boil and simmer 15-20 minutes until very tender.
2 tsp fine salt,
5 piece russet potatoes
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2. Meanwhile, finely dice the yellow onions and cook in the butter (for onions) in a large skillet over medium-low heat, stirring often, for 25-30 minutes until deeply golden brown and jammy. Season with a pinch of fine salt.
2 tsp fine salt,
4 piece yellow onions,
4 tbsp unsalted butter (for onions)
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3. Drain the potatoes well and let steam dry for 2 minutes, then mash until completely smooth. Stir in two-thirds of the browned onions, the sharp cheddar cheese, black pepper, and fine salt to taste. Cool completely, about 30 minutes. Reserve the remaining onions for serving.
2 tsp fine salt,
1 cup sharp cheddar cheese, grated,
1 tsp black pepper
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4. Whisk the all-purpose flour with 2 tsp fine salt in a large bowl. Add the sour cream, egg, softened unsalted butter, and warm water, and mix until a shaggy dough forms.
3 cup all-purpose flour,
0.5 cup sour cream,
1 piece egg,
2 tbsp unsalted butter, softened (for dough),
0.5 cup warm water,
2 tsp fine salt
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5. Knead on a lightly floured surface for 5-8 minutes until smooth and soft, then cover and rest for 30 minutes.
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6. Roll the dough out to 3 mm thickness in batches, keeping the remainder covered. Cut 8 cm (3 inch) circles, place a heaping tablespoon of filling in the center of each, fold over, and pinch the edges firmly to seal. You should get about 40 pierogi.
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7. To freeze extras: arrange uncooked pierogi in a single layer on a floured tray, freeze 2 hours until solid, then transfer to freezer bags for up to 3 months. Cook straight from frozen, boiling 2-3 minutes longer.
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8. Boil the pierogi to be eaten now in batches in a large pot of salted simmering water for 4-5 minutes, until they float and the dough is tender. Lift out with a slotted spoon and drain.
2 tsp fine salt
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9. Melt the unsalted butter (for skillet finishing) in a large skillet over medium-high heat. Fry the boiled pierogi in a single layer for 2-3 minutes per side until crisp and golden. Add the reserved browned onions to warm through.
4 piece yellow onions,
4 tbsp unsalted butter (for skillet finishing)
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10. Serve hot topped with the reserved onions, sour cream (to serve), and fresh chives.
2 tbsp fresh chives (garnish),
0.5 cup sour cream (to serve)
