Boil the potatoes in salted water
Make the dough by mixing the flour with the butter and water and then adding the egg. Not at the same time so you don’t accidentally cook the egg
Add a pinch of salt and knead the dough for five-ish minutes and then let rest in room temperature for 30 minutes
Cool your potatoes
Mash the potatoes with a fork or a potato masher and mix with the cheese, add the pepper, salt and pinch of cayenne
Roll the dough on a well floured surface until it is about 3 mm thick
Using a pastry ring or a glass make round pierogi wrappers, place them on a well floured surface so they don't stick together
Fill each pierogi with a heaping teaspoon of filling, wet the sides of the dough, fold over, pinch to seam
In a pan melt 2 tbsp butter and add the shallots. Fry for 8 minutes stirring and add the sugar and salt before removing from the heat, but leave them in the pan
Boil the pierogies in batches for 5 minutes, or until they float. Drain
Serve with a dollop of sour cream and the caramelized onions and fresh chopped parsley
