Black Bean Pierogies

In a medium bowl, combine flour and salt.  Add egg and cold water. Mix all together to form dough.  Cover bowl, and set aside to rest.

Place potato cubes in a pot and cover with salted water. Bring to a boil, then reduce heat to medium/low to simmer until tender.  Drain, allow to steam dry for a minute or two, then mash.

Meanwhile,  add oil to a frypan and cook the onions and garlic until clear and tender. Allow to cool a few minutes.

In a large bowl, combine the cooked, mashed potato, mashed black beans, the onion/garlic mixture, cheese and spices. This is your filling.

Bring a large pot of lightly salted water to a boil.  Roll dough out on a floured surface. Cut circles of dough using a small, round container. Place a spoonful of black bean mixture in the center of the dough circle, and fold over, pinching edges together to seal.  Drop pierogies in boiling water and cook for 4-5 minutes, or until they float.

Drain boiled pierogies on a rack, and allow to dry.

In a large fry pan, add olive oil, and fry dried pierogies until brown on both sides. Drain on rack/paper towels.  Serve with Sassy Sour Cream.

Place the sour cream in a small bowl.  Add grated carrot and chopped parsley

Stir to mix.