Dough

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1 large egg

¼ cup sour cream

4 tablespoons unsalted butter, at room temperature

½ teaspoon kosher salt

1 cup all-purpose flour, plus more for rolling dough

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Filling

½ cup leftover mashed potatoes

¼ cup farmer's cheese

1 teaspoon finely sliced chives

Sour cream

Finely sliced chives

Freshly cracked black pepper

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1. For the dough: Work the egg, sour cream, butter and salt in a small bowl with a whisk or fork to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. (The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.)

2. For the filling: Stir together the mashed potatoes, cheese and chives in a medium bowl until well combined. Chill the filling so it is easier to work with.

3. To form the pierogies: Roll the dough mass out to ⅛-inch thickness and cut 3-inch rounds. Place 1 to 2 tablespoons of filling in each round, and then fold over into half-moons, being careful not to push filling into the seam. Press closed and crimp with a fork if scalloped edges are preferred.

4. Bring a pot of salted water to a rolling boil. Add the pierogies and wait until they float, 3 to 4 minutes. Drain well.

5. Serve with a dollop of sour cream and garnish with chives and a crack of black pepper.