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Dough
In a medium mixing bowl combine the flour and salt. Next work in the egg until evenly combined and the mixture is clumpy. Add the sour cream and softened butter to the dough and work it together until if forms a sticky ball.
Transfer the dough to a counter top and knead until the dough stops sticking to your fingers. Sprinkle a little flour on the counter and the dough ball if it’s sticking as you work with it.
Wrap the dough in plastic wrap and chill for 1 hour. You can make the dough up to 2 days in advance.
Mash
Peel the potatoes and cut them into chunks. Place the potatoes into a pot of cold water. Bring to a boil and add 1 tsp of salt to the water. Boil the potatoes for 25-30 minutes, or until they are tender. Drain the potatoes and return them to the pot.
Add the butter, grated cheddar, onion powder, salt and pepper to the pot. Mash the potatoes until they are fluffy and set aside.
Assembly
Roll out the dough until it is 3mm thick. Use a 75cm round cookie cutter to cut the dough into circles.
Place ½ Tbsp of filling onto each round. Fold it over and gently pinch the edges together. Press a fork around the edges.
Caramelised Cabbage and Onion
In a large pan over low heat, melt butter and slowly cook the onions and cabbage for 30 minutes.
Finish
While the onions and cabbage are cooking bring a large pot of water to a boil. Once boiling, drop a few pierogi in the water at a time. Boil until the pierogi float to the top of the pot and then ladle them onto a plate. Arrange them so they are not on top of each other so they won’t stick.
Once the cabbage and onions have cooked for 30 minutes increase the heat to medium-high. Push the onions and cabbage to the sides of the pan. Arrange the boiled pierogi in the pan and sauté them on both sides until they are browned. Serve immediately with the onions and cabbage as well as sour cream.