Pierogi Ruskie

Ingredients

• • For the dough:
• • 300g all-purpose flour
• • 1 egg
• • 120ml warm water
• • 1 tbsp sour cream
• • Pinch of salt
• • For the filling:
• • 400g potatoes, peeled and cubed
• • 150g twaróg or dry ricotta
• • 1 small onion, finely diced
• • 1 tbsp butter
• • Salt and pepper to taste
• • For serving:
• • 3 tbsp butter
• • 1 large onion, sliced into rings
• • Sour cream

Instructions

1. 1 Make dough: combine flour, egg, warm water, sour cream, and salt. Knead for 5-7 minutes until smooth and elastic. Wrap in cling film and rest 30 minutes.
2. 2 Make filling: boil potatoes until tender. Drain and mash. Sauté diced onion in butter until golden. Mix mashed potato, cheese, and onion. Season with salt and pepper. Let cool.
3. 3 Roll dough to 2-3mm thickness on a floured surface. Cut circles with an 8cm glass or cutter.
4. 4 Place a tablespoon of filling in the center of each circle. Fold in half and press edges firmly to seal — use a fork for a decorative crimp.
5. 5 Boil a large pot of salted water. Drop pierogi in batches of 6-8. They're done when they float to the surface, about 3-4 minutes.
6. 6 For serving: melt butter in a skillet, add sliced onion, cook until deep golden and caramelized, about 10 minutes.
7. 7 Optionally pan-fry the boiled pierogi in butter for 2 minutes per side until golden spots form.
8. 8 Serve topped with caramelized onions and a dollop of sour cream.