Polish Potato and Cream Cheese Pierogi (24–30 Pieces)

Peel and quarter the potatoes, boil from cold water until fork-tender, then drain.

Meanwhile, sauté onion and garlic in olive oil over medium-low heat for about 10 minutes.

Mash potatoes with the sautéed onion and garlic, cream cheese, filling salt and pepper; allow to cool.

Mix flour with dough salt, then add sour cream, egg and water to form a dough.

Knead the dough for roughly 50 turns on a floured worktop, cover, and rest for at least 10 minutes.

Divide into thirds, roll each about 3 mm thick, cut circles about 7.5 cm wide, and keep unused dough covered.

Place about 1 tablespoon filling on each circle, fold in half and firmly seal the edge.

Bring a large pot of lightly salted water to a boil, add dumplings in batches and gently stir to prevent sticking.

Boil about 3 minutes until dumplings float, continue for 30–60 seconds until dough is cooked, then drain and serve.