Polish Pierogi Ruskie

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 3/4 cup warm water
• 1 tbsp vegetable oil
• 700g russet potatoes, peeled and cut into chunks
• 250g farmer's cheese or dry curd cottage cheese
• 2 medium onions, finely diced
• 6 tbsp unsalted butter, divided
• Salt and black pepper, to taste
• Sour cream, for serving

Before you cook

• Peel and cut the potatoes into chunks.
• Finely dice both onions.
• Mound the flour on a work surface and make a well in the center.

Steps

1. Pour the salt, warm water, and oil into the well of the flour.
2. Mix with your hands until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes, until smooth and elastic.
4. Cover the dough and let it rest for 30 minutes.
5. Boil the potato chunks in salted water for 15 minutes, until fork-tender.
6. Drain the potatoes and mash them until smooth.
7. Melt 2 tablespoons of butter in a skillet over medium heat.
8. Add half the diced onions to the skillet and cook until deeply golden, about 12 minutes.
9. Stir the cooked onions and the farmer's cheese into the mashed potato.
10. Season the filling generously with salt and pepper, then let it cool slightly.
11. Roll the rested dough out to 1/8-inch thickness on a floured surface.
12. Cut circles from the dough using a 3-inch round cutter.
13. Spoon a teaspoon of filling onto the center of each circle.
14. Fold each circle in half and pinch the edges firmly to seal, crimping with your fingers.
15. Bring a large pot of salted water to a gentle boil.
16. Drop the pierogi in batches into the water and cook until they float, about 3 minutes, then simmer 1 more minute.
17. Lift the cooked pierogi out with a slotted spoon and set aside.
18. Melt the remaining 4 tablespoons of butter in a large skillet over medium heat.
19. Add the remaining diced onions and cook until golden, about 8 minutes.
20. Add the boiled pierogi to the skillet and fry until golden and lightly crisp on both sides, about 3 minutes per side.
21. Serve hot with a dollop of sour cream.