Potato Pierogi

1. In a large bowl, whisk together the egg, sour cream and salt. Add the water. Stir in the flour. Continue to work the dough in the bowl by using your hands. The consistency will be shaggy at first, but it will work its way into a ball. Turn out the dough onto a floured surface. Knead the dough until elastic and no longer sticky. Cover, and let rest for 1 hour.
2. Cut the dough ball into 4 pieces. Line a baking sheet with parchment paper, and dust with cornmeal. Roll out one piece of dough on a floured surface to be very thin. (Keep remaining pieces of dough covered.) Using a 3-inch round cutter, cut the dough into circles. Do not reuse the scraps.
3. Prepare a small bowl of water. Add a level teaspoon-sized ball of mashed potatoes to the middle of each dough circle. Do not overfill. Hold the circle in your hand. Use your finger to add a small amount of water around the edge of half the circle. Fold over into a half-moon shape. Use a fork to seal the edges, or you can pinch the edges. Transfer to the baking sheet. Continue with the remaining dough.
4. When all pierogies are made, you can boil in batches or freeze for later use. If freezing, freeze in a single layer before transferring to a freezer-safe plastic bag. To boil, transfer to boiling water for about 2 minutes for fresh or 4 to 5 minutes for frozen.
5. Pierogies will rise to the top of the water when ready. Pierogies can also be pan-fried after boiling. Melt a tablespoon of butter in a skillet over medium heat. Add pierogies in a single layer. Cook for 2 minutes per side or until crisp and golden. Serve with a dollop of sour cream, sliced green onions and a sprinkle of black pepper.

Per Serving (1): Calories: 80, Fat: 1 g (0 g Saturated Fat), Cholesterol: 10 mg, Sodium: 55 mg, Carbohydrates: 15 g, Fiber: 1 g, Protein: 2 g.