Polish Idaho® Potato Onion Cheese Pierogi | Idaho Potato Commission

Ingredients

• 3 cups all-purpose flour plus more for flouring your work surface
• 2 eggs
• 1½ teaspoons salt
• ¾ cup water
• 2 pounds Idaho® potatoes, peeled and cut into 1 ½ inch pieces
• 2 tablespoons unsalted butter
• 1 large white onion, peeled and finely chopped (1 ½ cups)
• 6 scallions, white and tender green parts only, finely chopped (chop dark green parts and use for a garnish)
• 4 ounces sharp white cheddar cheese, grated (substitute Farmer cheese for milder flavor)
• Kosher salt
• fresh ground black pepper
• 4-6 tablespoons canola or other cooking oil
• 1½ cups sour cream for serving
• baking sheet lined with parchment paper
• cookie cutter or biscuit cutter about 3 ½ inches in diameter