1. Sieve the flour onto a wooden cutting block. Make sure you're working on a generous size surface.

   

2. Part the flour in the middle to create a pouch and then add the egg inside it so as not to spill it. 

3. Slowly keep adding water mixed with sunflower seed oil as you scoop the flour around to catch the fluids from spilling.

4. Keep kneading the dough until it becomes elastic and uniform.

   

5. Portion the dough in half. Take the one portion of the dough and using a rolling pin, roll the dough as you sprinkle some flour to prevent sticking. You might need to keep sprinkling the flour onto the dough and your rolling surface throughout the process to prevent it from sticking.

   

6. Once your dough is about a 1/6 inch (about 4 millimeters) thick, take a large glass and using it's edge, press against the dough and create circles. 

   

7. Place them on a parchment paper so they don't stick to the counter.

8. Take the leftover dough and roll it again to repeat the steps above until you use all your dough. Once you have your circles cut, you are ready to stuff your pierogi.

Potato & Onion Filling

1. Wash and peal the potatoes. 

   

2. Cut and boil them in salted water until well cooked. You can use a fork to check if they are soft when poked.

   

3. Once boiled, drain the water from the potatoes. 

   

4. Add butter and mash them until they are pureed. You can also add cream cheese for a more tart taste. And you may also add a pinch of salt and pepper for added taste.

   

5. Peal the onion, and cut it in half. Use only half of it, unless you prefer a stronger onion taste.

   

6. Mince the onion very thoroughly. 

   

7. Add the minced onion to the potatoes and mix it well together. To add more flavor, you can gently fry the minced onion before adding it to the potatoes. 

8. Take one of the circles and using a teaspoon, scoop some of the potato and onion mixture and place it in the center of the circle-shaped dough. 

   

9. Fold the dough gently with your fingers and pinch it into a half-moon shaped pocket. Using the tips of your fingers, fold the edges tightly about 6-8 times around the closure to make sure there are no openings. You want to prevent the filling from escaping during the boiling process.

   

10. Repeat these steps for all your individual circle-shaped dough. You should be able to make between 24-30 pierogis. Place them on parchment paper as you fold them.

    

11. Boil 4-5 cups (about 1 liter) of water and add about 10 pierogi at a time. Boil the pierogis for about 4-5 minutes.

    

12. Scoop and place them on a plate. Add some butter for taste. You may also fry them gently for about a minute on each side on some butter to make them extra crispy.

    

Blueberry Filling

1. Take one pint (0.5 liter) of washed and dried blueberries. Add 1-2 tablespoons of sugar and mix it gently. 

2. Repeat the above steps, replacing the potato and onion filling with blueberries. 

   

3. Once boiled, add a few tablespoons of sour cream on top and sprinkle some sugar.