How to make a Polish Pierogi?

Elements:

Filling:

• 1 1/2 pounds potatoes (2 large russets)
• 2 teaspoons olive oil
• 1/2 cup finely diced onion
• 1 small clove of garlic, crushed
• 3 ounces reduced fat cream cheese (1/3 cup)
• 1/2 teaspoon salt
• pepper to taste

Dough:

• 2 1/2 cups all purpose flour
• 1/2 teaspoon salt
• • 1/4 cup reduced fat sour cream
  • 1 egg
  • 2/3 cup water
  Instructions:
  Filling:
  1.Place peeled, quartered potatoes in a pot of cold salted water. Bring to a boil and cook until tender.
  2.Meantime, brown onions & garlic in oil on med-low for 10 min.
  3. Drain and mash the potatoes, adding onion & garlic, cream cheese, salt & pepper. Set aside to cool. Shape into 1-tablespoon size mounds if desired.
  Dough:
  4. Combine flour & salt in a bowl. Make a well and add sour cream, egg & water, combining with a spoon.
  5.Place on a well-floured board and knead for 50 turns (using a scraper if needed) until smooth. Cover with a towel or inverted bowl & let rest at least 10 minutes.
  6. Divide dough into thirds. Keeping extra dough covered, roll each section 1/8” thick, adding flour as needed. Cut 3-inch circles, saving leftover scraps of dough.
  7. Fill each circle with about one tablespoon of potatoes, fold into a half circle, and pinch edges tightly. Place apart on a towel sprinkled with flour.
  8.Place pierogis in boiling salted water, stirring at first to keep them separated, and cook about 3 minutes until they rise to the top, then another 30 seconds to a minute. Remove to an oiled baking sheet.Thank you.
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