Jersey Royal Potato and Jersey Cabbage Pierogi with Sour Cream and Dill

**Prepare the Dough:** In a large bowl, combine the flour and 1/2 tsp of salt. Make a well in the center and add the egg and lukewarm water. Gradually incorporate the flour into the wet ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes.

**Prepare the Filling:** While the dough rests, melt 2 tbsp of Jersey butter in a large pan over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Add the shredded Jersey cabbage and cook, stirring occasionally, until softened and slightly wilted, about 8-10 minutes. Season with salt and pepper to taste. Remove from heat and set aside to cool slightly.

Boil the Jersey Royal potatoes until soft, approximately 20 minutes. Drain and mash well. Add warm Jersey milk and the remaining melted Jersey butter to the mashed potatoes. Mix until creamy. Add the sautéed cabbage and onion mixture to the mashed potatoes. Season with salt and pepper to taste. Let the filling cool completely.

**Assemble the Pierogi:** On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a cookie cutter or a glass to cut out circles (about 3 inches in diameter).

Place a spoonful of the potato and cabbage filling in the center of each circle. Fold the dough over the filling to create a half-moon shape. Pinch the edges tightly to seal, ensuring no air is trapped inside. You can crimp the edges with a fork for a decorative touch and a better seal.

**Cook the Pierogi:** Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water, a few at a time. Cook until they float to the surface and then cook for another 2-3 minutes. Remove the pierogi with a slotted spoon and drain well.

**Serve:** Serve the pierogi hot, topped with a dollop of sour cream and a sprinkle of fresh dill.