Pierogi Ruskie

Ingredients

• 400g plain flour, plus more for dusting
• 1 egg
• 200ml warm water
• 1 tablespoon oil
• 1 teaspoon salt
• 600g floury potatoes, peeled and cubed
• 250g twarog or ricotta
• 2 onions, finely diced
• 80g butter
• Salt and plenty of black pepper
• Soured cream, to serve

Before you cook

• Boil the potatoes until tender, drain them very well and mash them smooth.
• Fry one diced onion in a little butter until deeply golden.

Steps

1. Mix the mashed potato, cheese and fried onion, and season it hard — the filling should taste slightly too salty on its own.
2. Make the dough by mixing the flour, egg, salt, oil and warm water into a soft ball.
3. Knead for 5 minutes until smooth, then rest under a bowl for 30 minutes.
4. Roll the dough out thinly and cut 8cm circles with a glass.
5. Put a spoon of filling on each circle, fold into a half moon and pinch the edges firmly shut.
6. Keep the finished pierogi under a cloth so they do not dry out.
7. Boil them in batches in well-salted water.
8. They are done about 2 minutes after they float to the surface.
9. Fry the second onion in the rest of the butter until golden.
10. Toss the drained pierogi in the onion butter and serve with soured cream.