Potato and Cheese Pierogi

Potato and Cheese Pierogi Dough 3-1/2 cups all-purpose flour, plus more for dusting 3 large eggs 2 tablespoons sour cream ¾ cup water Filling 2 cups mashed potatoes ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon salt ¼ teaspoon black pepper 1 cup grated cheddar cheese For Serving ½ cup butter ¼ cup sour cream minced chives In a large mixing bowl making the dough by combining flour, eggs, sour cream and water. Slowly beat in the eggs until dough is well combined. Turn the dough out onto a clean, lightly floured surface. Knead 3 to 5 minutes. Wrap in plastic wrap and rest 30 minutes. In another large mixing bowl, stir together mashed potatoes, garlic powder, onion powder, salt, pepper, and cheese. Bring a large pot of salted water to a boil. Meanwhile, pinch of tablespoon sized pieces of dough and roll into about three dozen balls. Roll each ball out on a lightly floured surface into a 3½ to 5 inch circle. Cover with a damp towel or paper towel to prevent them from drying out. Place a heaping tablespoon of potato filling into the center of each circle. Fold in half, pinching the sides shut with your fingers, or gently with a fork to seal. Working in small batches, boil in salted water 2 to 3 minutes, until they float. Remove and transfer to a paper towel lined plate to drain. Melt ½ cup butter in a large skillet and saute pierogi until lightly browned. Serve hot topped with sour cream and garnish with chives.