Potato and Cheese Pierogi

Dough:
3 1/2 cups all-purpose flour, plus more for dusting
3 large eggs
2 tbsp sour cream
3/4 cup water

Filling:
2 cups mashed potatoes
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
1 cup grated cheddar cheese

For Serving:
1/2 cup butter
1/4 cup sour cream
minced chives

1.  In a large mixing bowl make the dough by combining flour, eggs, sour cream and water.  Slowly beat in the eggs until dough is well combined.  Turn the dough out onto a clean, lightly floured surface.  Knead 3 to 5 minutes. Wrap in plastic wrap and rest 30 minutes.

2.  In another large mixing bowl, stir together mashed potatoes, garlic powder, onion powder, salt, pepper, and cheese.

3.  Bring a large pot of salted water to a boil.  Meanwhile, pinch a tbsp sized pieces of dough and roll into a bout three dozen balls.  Roll each ball out on a lightly floured surface into a 3 1/2 to 5 inch circle.  Cover with a damp towel or paper towel to prevent them from drying out. 

4.  Place a heaping tbsp of potato filling into the center of each circle.  Fold in half, pinching the sides shut with your fingers, or gently with a fork to seal.  Working in small batches, boil in salted water 2 to 3 minutes, until they float.  Remove and transfer to a paper towel lined plate to drain.

5.  Melt 1/2 cup butter in a large skillet and saute Pierogi until lightly browned.  Serve hot topped with sour cream and garnish with chives.