Traditional Polish Cabbage and Potato Pierogi

Method

1. In a large bowl, mix flour and a pinch of salt.
2. Make a well in the center and add the egg and water. Mix until a dough forms.
3. Knead the dough for 5-7 minutes, then let it rest for 30 minutes.
4. In a pan, sauté the onion until translucent, add cabbage and potatoes, and cook until tender.
5. Divide the dough into small portions, roll each into a thin circle, and fill with the cabbage-potato mixture.
6. Fold the dough over the filling to form a half-moon shape, pressing the edges to seal.
7. Bring a pot of salted water to a boil, add the pierogi, and cook until they float to the surface.
8. Drain the pierogi and toss with melted butter.
9. Serve hot, optionally with sour cream or fried onions.