Pierogi

Combine the flour, eggs, sour cream, water, and salt in a large bowl, mixing thoroughly until a soft dough forms. Knead briefly, cover, and let the dough rest for five minutes before rolling.

Boil the potatoes until tender, then drain and mash them with the butter, without adding milk. Stir in enough grated cheddar to give the filling a distinctly cheesy flavor, then cool slightly.

Roll the dough thinly and cut it into circles. Place a spoonful of potato filling in each circle, fold the dough over, and pinch the edges firmly together with your fingers.

Drop the pierogi into boiling water containing a few drops of oil. Cook until they rise to the surface, then drain carefully and transfer them to serving plates.

Serve the pierogi hot with the remaining sour cream, dividing the cooked dumplings and sauce evenly between two plates.