Pierogi Ruskie

Method

1. 1

   Work the flour, egg, warm water and a pinch of salt into a supple dough, knead briefly, then cover and rest for 30 minutes.

   💡 A rested dough rolls thinner and tears less when you fold.

2. 2

   Boil the potatoes until tender, about 15 minutes, then mash and cool slightly.

3. 3

   Fry one diced onion in half the butter until golden, then mix into the mash with the farmer's cheese, salt and plenty of pepper.

   💡 Season the filling more boldly than seems right — the dough mutes it.

4. 4

   Roll the dough to 2 mm, cut 8 cm rounds, place a spoonful of filling on each and pinch into tight half-moons.

5. 5

   Cook in batches in well-salted boiling water; once they float, give them 2 more minutes and lift out.

6. 6

   Fry the second onion in the remaining butter and spoon it over the pierogi with a dollop of sour cream.