Potato and Pea Pierogi
Ingredients
- 1 large egg, lightly whisked
- 1 tablespoon sour cream
- 1/2 cup whole milk, room temperature
- 2 1/2 cups all-purpose flour, plus more for dusting
- 2 large russet potatoes, peeled and quartered (1 pound)
- Coarse salt and freshly ground pepper
- 2 ounces cream cheese, room temperature
- 1 1/2 sticks cold unsalted butter, plus 2 tablespoons, melted and cooled
- 8 ounces fresh shelled peas
- Yellow cornmeal, for dusting
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