Potato Pierogi

Steps

1. Peel and boil the potatoes until fork-tender.
2. Mash the boiled potatoes by hand (do not add any liquid).
3. In a bowl, whisk together one egg with two heaping tablespoons of sour cream.
4. Add 1 cup of milk to the egg mixture.
5. Gradually incorporate flour into the potato/egg mixture until you have enough dough that is consistent with noodle dough and not sticky. (Note: The recipe suggests adding a little bit of cream cheese, melted butter, and cheddar cheese at this stage).
6. Knead the dough on a lightly floured surface, scraping as needed to ensure it doesn't stick.
7. Place the finished dough in a bowl, lightly flour the top, cover with plastic wrap, and let it rest while preparing the filling.
8. Roll out the rested dough until it is elastic but not too sticky or tough.
9. Cut circles from the rolled-out dough using metal cutters.
10. Place a ball of potato filling onto each circle.
11. Encasing the filling in the dough, stretch and pinch the edges to seal them completely (ensure the dough catches on itself).
12. Bring a large pot of water to a boil and add salt.
13. Carefully drop the pierogi into the boiling water.
14. Keep the water boiling rapidly. The pierogi are done when they float to the top.
15. Remove the cooked pierogi from the water using a slotted spoon.
16. Place the hot pierogi on a platter and drizzle with melted butter to prevent sticking.