Michael Symon's Pierogi

instructions Make the Pierogi Dough: To make the dough, work the egg, sour cream, butter (8 tablespoons), chives, and salt together by hand to form a dough. Don't worry if the mixture is not uniform and, as with pie dough, don't overwork it. Add flour and mix thoroughly with your hands until a dough forms. Wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.

instructions Roll out the dough on a lightly floured work surface to a 1/8-inch thickness and cut it into 3-inch rounds. Add all of the cheese to the mashed potatoes to make the filling. Spoon about 1 tablespoon of filling onto each round, being careful not to overstuff. Fold the dough over into half-moons and press the edges with a fork to seal them.

instructions Bring a large salted pot of water to a boil. Add the pierogi and cook until they float, then cook for 4 minutes once they have begun to float. Drain well in a colander, reserving a cup of the cooking water.