Potato and Cheese Pierogi

Ingredients

• 400 g plain flour
• 1 egg
• 150 g soured cream, plus more to serve
• 600 g floury potatoes
• 200 g twaróg or curd cheese
• 2 onions, finely chopped
• 80 g butter
• a small bunch of chives

Method

1. Cook and dry the potatoes

   Boil the potatoes until tender, drain, and let them steam dry for five minutes before mashing. Wet mash makes a filling that bursts the dough, and there is no fixing it later.

   25 min

2. Make a soft dough

   Work the flour, egg, soured cream, a teaspoon of salt and about 100 ml warm water into a soft dough, knead briefly, then rest it covered for 30 minutes. Rested dough rolls thin without springing back.

   30 min

3. Fry the onions

   Cook the onions slowly in the butter until deep golden — 20 minutes. Mix half into the mashed potato with the curd cheese and plenty of salt and pepper, and keep the rest for serving.

   20 min

4. Roll and cut

   Roll the dough as thin as you dare and cut 8 cm rounds. Work with a quarter of the dough at a time and keep the rest covered, or it dries out and will not seal.

5. Fill and seal properly

   Put a teaspoon of filling on each round, fold and pinch the edge firmly, working the air out as you go. A trapped air pocket expands in the water and splits the seam.

6. Boil, then fry

   Simmer in batches in salted water until they float, about 3 minutes, then drain and fry in the reserved buttery onions until browned in patches. Serve with soured cream and chives.

   8 min