📖 Instructions

1. **Prepare the Dough:** In a large mixing bowl, mash the boiled potatoes thoroughly using a potato ricer or masher. Ensure there are no lumps for a smooth dough.
2. **Combine Ingredients:** Add the flour, egg, melted butter, and salt to the mashed potatoes. Mix everything together until a dough forms. Don't overmix; just combine the ingredients until they come together.
3. **Knead the Dough:** Lightly flour a clean surface. Turn the dough out onto the surface and knead it for about 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add flour one tablespoon at a time. If the dough is too dry add water one teaspoon at a time. Remember, this is just like play dough! It might take some tweaking to get it just right.
4. **Rest the Dough:** Shape the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
5. **Prepare the Jollof Filling:** If using leftover jollof rice, make sure it is cooled. If making fresh jollof, cook it according to your preferred method and let it cool completely. You don't want hot rice melting your butter!
6. **Assemble the Pierogi:** Take the dough out of the refrigerator and divide it into two equal portions. On a lightly floured surface, roll out one portion of the dough to about 1/8 inch thickness.
7. **Cut Circles:** Use a cookie cutter or a glass to cut out circles from the rolled-out dough. Aim for circles that are about 3 inches in diameter.
8. **Fill the Pierogi:** Place a spoonful (about 1-2 tablespoons) of jollof rice filling in the center of each dough circle. Be careful not to overfill, or they might burst open during cooking.
9. **Seal the Pierogi:** Fold the dough circle in half to form a half-moon shape. Pinch the edges tightly to seal. You can also use a fork to crimp the edges for a decorative look and to ensure they are properly sealed. Nobody wants jollof filling leaking out!
10. **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, to avoid overcrowding the pot.
11. **Boil the Pierogi:** Once the pierogi float to the surface, let them cook for another 2-3 minutes. This ensures the dough is cooked through.
12. **Pan-Fry (Optional):** While the pierogi are boiling, melt butter in a large, wide pan over medium heat. Once the pierogi are cooked, use a slotted spoon to transfer them to the pan. Fry them until they are golden brown and slightly crispy on both sides. This step adds a wonderful texture and flavor. This is my favorite part, honestly!
13. **Serve:** Serve the jollof pierogi immediately. You can top them with sour cream, caramelized onions, a drizzle of pepper sauce, or any of your favorite toppings. Enjoy!