Directions

1. 1

   In a stand mixer fitted with the dough hook, combine the flour, 2 teaspoons salt, vegetable oil, and eggs. Mix on low speed until the ingredients come together, then increase to medium-high speed and knead for 5 minutes until the dough becomes springy and soft.

2. 2

   Transfer the dough to an oiled bowl, cover with a damp cloth, and let it rest at room temperature for 30 minutes.

3. 3

   Mix the 1 teaspoon salt into the sour cream mashed potatoes until well combined.

4. 4

   After the dough has rested, divide it in half. Place one half on a lightly floured work surface and return the other half to the bowl covered with plastic wrap.

5. 5

   Using a rolling pin, roll out the dough to approximately 1/8 inch thickness. Using a 3-inch cookie cutter or round cutter, cut out circles from the dough. Set the circles aside on a lightly floured surface.

6. 6

   Gather any scraps from the dough, reform them into a ball, and roll out again to cut additional circles. Continue this process with the second half of dough until you have made approximately 25 dough circles total.

7. 7

   Place about half a tablespoon of the seasoned sour cream mashed potato filling in the center of each dough circle.

8. 8

   Fold each circle in half to create a semi-circle shape, then pinch and press the edges firmly together to seal the filling completely inside.

9. 9

   Bring a large pot of salted water to a boil. Carefully add half of the pierogi to the boiling water.

10. 10

    Once the pierogi float to the surface of the water, use a slotted spoon to remove them and transfer to a serving bowl. Keep warm while cooking the remaining pierogi.

11. 11

    Repeat step 9 and 10 with the remaining pierogi.

12. 12

    Serve the warm pierogi with a generous dollop of sour cream on top.