Pierogi Ruskie

• Flour 500g
• Egg 1
• Water 200ml
• Salt 1 tsp
• Potato 400g
• Cottage cheese 400g
• Onion 1
• Butter 50g

How to Make It

• 1

  Combine 500g flour, 1 egg, 200ml warm water, and 1 tsp salt to knead into a smooth, elastic dough; let it rest covered for 30 minutes.

• 2

  Boil 400g potatoes, mash them until completely smooth, and let them cool down to room temperature before mixing.

• 3

  Combine the mashed potatoes with 400g cottage cheese, seasoning with salt and pepper to taste; ensure the filling is firm and not runny.

• 4

  Roll out the dough on a floured surface to about 2mm thickness and cut into 8cm circles using a glass or pastry cutter.

• 5

  Place a generous spoonful of filling in the center of each circle, fold over, and pinch the edges firmly to create a tight, decorative seal.

• 6

  Bring a large pot of salted water to a boil, drop in the pierogi, and cook for 3 minutes after they float to the surface.

• 7

  Finely dice 1 onion and sauté it in 50g butter in a frying pan over medium heat until the onion becomes golden brown and fragrant.

• 8

  Drain the pierogi carefully with a slotted spoon and toss them immediately in the butter and onion mixture before serving warm.