Potato Pierogi with Sour Cream

Ingredients

• 0.3 cup butter divided
• 1 cup knudsen cream sour
• 8 oz philadelphia cream cheese divided
• 1  eggs 
• 4.5 cups flour 
• 0.3 cup chives fresh chopped
• 3  green onions sliced
• 0.3 tsp pepper 
• 1.3 lb potatoes red cooled cooked peeled mashed ( 4)
• 1 tsp salt 
• 4 small shallots divided minced
• 1 cup warm water 

Equipment

• bowl
• frying pan
• sauce pan
• blender
• slotted spoon

Directions

1. Combine flour and salt in large bowl. Cube half the cream cheese.
2. Add to flour mixture; cut with pastry blender or 2 knives until mixture resembles coarse crumbs.
3. Add egg and warm water; mix until mixture forms ball.
4. Place on lightly floured surface. Knead 5 min. or until dough is smooth and elastic.
5. Mix remaining cream cheese with potatoes, onions and pepper until blended.
6. Roll out dough on lightly floured surface to 1/8-inch thickness; cut into 48 (3-1/2-inch) rounds, rerolling trimmings as necessary. Spoon 1 Tbsp. potato mixture onto center of each round. Lightly brush water around edge of each dough round; fold in half to enclose filling. Seal edges with fork.
7. Bring large saucepan of water to boil.
8. Add pierogi, 12 at a time; cook 3 to 4 min. or until they float to the surface.
9. Remove pierogi from water with slotted spoon; drain.
10. Melt 1 Tbsp. butter in large skillet in medium heat.
11. Add 1/4 of the shallots and 12 pierogi; cook and stir 4 min. or until pierogi are golden brown. Repeat, in batches, with remaining butter, shallots and pierogi.
12. Mix sour cream and chives until blended.
13. Serve with the pierogi.