Place potato in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 20 minutes; drain. Combine potato, cheddar cheese, 2 teaspoons butter, and 1/4 teaspoon salt in a bowl; mash with a potato masher.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining 1/2 teaspoon salt in a medium bowl. Combine 1/2 cup sour cream and eggs in a small bowl, stirring with a whisk. Add sour cream mixture to flour mixture, stirring just until combined. Wrap dough in plastic wrap; refrigerate 30 minutes.
Heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 4 minutes. Stir onion mixture into potato mixture.
Divide dough into 2 portions. Roll each portion to a 1/8-inch thickness on a lightly floured surface; cut with a 4-inch round cutter into 18 rounds. Working with 1 round at a time, spoon 1 tablespoon potato mixture onto each round. Fold dough over filling; press edges together to seal. Repeat with remaining dough and potato mixture.
Bring 12 cups water to a boil in a large saucepan. Add half of pierogies; cook 2 minutes or until pierogies float. Remove cooked pierogies with a slotted spoon. Repeat procedure with remaining pierogies.
Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add half of pierogies to pan; cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure with remaining 2 teaspoons butter and remaining pierogies. Place 3 pierogies on each of 6 plates; top each serving with 2 teaspoons sour cream. Sprinkle evenly with parsley.
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For my first time making pierogies, these did take a LONG time to make. That is the only real downside though because they were delicious. My husband and 3 year old son loved them too... husband said they reminded him of his grandma's verenika (German dumplings).
These were much easier to prepare than I had expected. The dough was surprisingly easy to handle - pliable and only slightly sticky; though I may have overworked it as the cooked dumplings were a bit tough. I used a 3 1/2" glass for cutting and ended up with ~24 dough rounds. I omitted the onion and added the garlic raw, and used whole-grain flour. The potato filling (2 tsp. each) ran out, so I used canned pumpkin with the remaining dough - mixed with sage, a little salt and some bleu cheese crumbles. I prepared the dough and filling in the morning, so later cutting the dough, assembly, boiling and browning took a little over an hour. I didn't find them greasy as the other reviewer did, but they did take several minutes to brown. Both fillings were yummy. I wouldn't consider this a main-dish recipe but it makes a good munchie that I would make again. UPDATE: These taste ok reheated but the filling turns gray. Maybe some lemon juice or sour cream mixed in would help next time.
I really enjoyed this recipe, although it does take a long time to make. I probably won't make this dish that often because of it's lengthiness, but I will be making it again. I found that butter does leave you feeling a little greasy afterwards, so next time I might try to find a way to work around using so much of it.
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