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Name: Pierogi Ruskie
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Poland
Ingredients: 400 g all-purpose flour; 180 ml warm water; 1 egg; 1 tsp salt; 500 g potatoes; 250 g farmer's cheese; 1 onion; 40 g butter; 1/2 tsp black pepper

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Poland1 h 30 minServes 4cooked before

Pierogi Ruskie

Ingredients9

all-purpose flour400 g
warm water180 ml
egg1
salt1 tsp
potatoes500 g
farmer's cheese250 g
onion1
butter40 g
black pepper1/2 tsp

grainotherdairy & eggspice & saucevegetable

Method

Mix the flour, egg, half the salt, and warm water into a smooth dough, then cover and rest for 30 minutes.
Boil the potatoes until tender, drain, and mash them while still hot.
Finely chop the onion and fry it in the butter until golden.
Stir the farmer's cheese, fried onion, remaining salt, and pepper into the mashed potatoes.
Roll the dough thin and cut rounds, then place a spoonful of filling in each and pinch the edges firmly closed.
Boil the pierogi in salted water until they float, then cook for about 2 minutes more.
Drain and serve hot, traditionally with extra fried onion or sour cream.