# Ingredients:
→ Dough
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 2/3 cup warm water
04 - 1 tablespoon vegetable oil
→ Filling
05 - 1 medium potato, peeled and diced
06 - 1 small onion, finely chopped
07 - 1 medium carrot, grated
08 - 1/2 cup shredded cabbage
09 - 1/2 cup frozen peas
10 - 1 tablespoon vegetable oil
11 - Salt and pepper, to taste
→ For Serving (Optional)
12 - 2 tablespoons butter or oil
13 - Chopped fresh parsley or chives
14 - Sour cream
# Directions:
01 - Combine flour and salt in a large mixing bowl. Create a well in the center, pour in warm water and vegetable oil, and stir until a rough dough forms. Knead the dough on a floured surface for 5 to 7 minutes until smooth. Cover and allow to rest while preparing the filling.
02 - Boil diced potato in salted water for approximately 10 minutes until tender. Drain and mash thoroughly.
03 - In a skillet over medium heat, add vegetable oil and sauté onions until translucent, about 3 minutes. Add grated carrot, shredded cabbage, and frozen peas. Cook for an additional 5 minutes until vegetables soften.
04 - Combine the sautéed vegetables with mashed potato. Season to taste with salt and pepper, mixing until well incorporated. Allow filling to cool before assembly.
05 - Roll rested dough on a floured surface to approximately 1/8-inch thickness. Cut into 3-inch circles using a round cutter or glass.
06 - Place a heaping teaspoon of vegetable filling in the center of each dough circle. Fold over to form a half-moon, pinching tightly along the edge to seal.
07 - Bring a large pot of salted water to a gentle boil. Working in batches, gently simmer pierogi for 3 to 4 minutes, removing once they float to the surface with a slotted spoon.
08 - For additional flavor and texture, heat butter or oil in a skillet. Pan-fry boiled pierogi for about 2 minutes per side until golden brown.
09 - Serve pierogi hot, garnished with chopped fresh parsley or chives, accompanied by sour cream if desired.
