Crispy Polish Pierogies

Begin by placing a generous amount of sour cream into a large mixing vessel, and incorporate flour to create a dough-like consistency. Roll out the dough on a surface dusted with flour, aiming for an incredibly thin layer of approximately 1/16 inch. Utilize a cookie cutter or the rim of a glass to cut out rounds with a diameter of about 3 1/2 inches. Re-roll any unused dough to produce additional rounds, up to a maximum of 4 times before the dough becomes difficult to work with.

Next, position approximately 1 teaspoon of mashed potatoes at the center of each dough round. Fold over the dough to form a half-moon shape, and press the edges together with a fork to seal the filling within. Set the filled pierogies aside, covered under a towel, in order to prevent drying.

In a large skillet, melt a substantial amount of butter over medium-low heat. Gradually stir the onions until they become translucent, taking approximately 4 to 5 minutes. Remove the cooked onions and set them aside, leaving the butter in the skillet.

Subsequently, bring a large saucepan of water to a rolling boil. Carefully drop a few filled pierogies into the boiling water at a time, allowing them to float to the surface before gently boiling for about 4 minutes.

Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water, taking care not to break them, and place them in the skillet to brown on the bottom, approximately 3 minutes. Transfer the fried pierogies to a buttered baking sheet, sprinkle them with the cooked onions, and maintain their warmth in the oven on a low setting until serving.