Potato and Cheese Pierogi

Description

1. Stir together flour, salt, and egg in a medium bowl until a shaggy dough forms. Add sour cream and butter; stir to combine. Transfer mixture to a lightly floured work surface, and knead until supple and elastic, about 5 minutes. Shape dough into a tight ball, and cover with plastic wrap or a clean kitchen towel; let rest on countertop for 30 minutes.

2. Place potatoes in a medium saucepan; add enough water to cover by 1 inch. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, uncovered and undisturbed, until potatoes are very tender, about 25 minutes. Drain well; transfer potatoes to a medium bowl. Add butter, sour cream, salt, and pepper; mash using a potato masher until smooth. Stir in cheese. Chill, uncovered, in refrigerator for at least 10 minutes. (Mixture should be slightly warmer than room temperature when forming pierogies.)

3. Roll dough on a lightly floured work surface into a 20-inch round, about 1/8-inch thick. Using a 3-inch biscuit or cookie cutter, cut dough into 24 rounds (work scraps into a thin sheet as needed). Working with 1 round at a time, gently stretch to a 3 1/2-inch round, and place about 1 1/2 tablespoons potato mixture in center. Fold edges together to form a crescent shape. Press edges together firmly to seal. (Moisten edges with water to seal, if needed.) Transfer to a parchment paper-lined baking sheet, and cover loosely with plastic wrap or a kitchen towel. Repeat process with remaining dough and filling. Keep pierogies covered while preparing sauce.

4. Cook bacon and water in a large skillet over medium, stirring often, until well browned, 6 to 8 minutes. Add shredded cabbage; cook, stirring occasionally, until very soft and starting to caramelize, 6 to 8 minutes. Sprinkle evenly with salt and pepper. Push cabbage mixture to edges of skillet, and add butter to center of skillet. Cook, stirring butter occasionally, until well browned, about 4 minutes; stir together with cabbage. Remove from heat; cover and keep warm.

5. Bring a large pot of salted water to a boil over medium-high. Add perogies, 12 at a time, and cook until they float, 1 to 2 minutes. Reduce heat to medium-low; simmer until puffy, 2 to 3 minutes. Transfer to a colander using a slotted spoon, and drain. Repeat process with remaining perogies. Divide pierogies evenly among 4 plates, and top evenly with cabbage mixture; garnish with chives.