Classic Polish Pierogi

Ingredients

• 3 cups all-purpose flour
• 1 large egg
• 3/4 cup warm water
• 1 tsp salt
• 2 lbs russet potatoes (peeled, cubed)
• 8 oz farmer's cheese (or dry cottage cheese)
• 1 large onion (diced, for filling and topping)
• 4 tbsp butter
• Salt and pepper to taste
• Sour cream for serving

Instructions

1. 1

   Make the dough: Combine flour and salt. Add egg and warm water. Knead for 5-8 minutes until smooth and elastic. Cover with damp towel, rest 30 minutes.

2. 2

   Make the filling: Boil potatoes until tender (15-20 min). Drain and mash. Sauté half the onion in 2 tbsp butter until golden. Mix mashed potatoes, sautéed onion, and farmer's cheese. Season with salt and pepper.

3. 3

   Roll and cut: Roll dough to 1/8 inch thickness on floured surface. Cut 3-inch circles with a glass or cookie cutter.

4. 4

   Fill and seal: Place 1 tablespoon of filling on each circle. Fold in half, press edges firmly with a fork to seal. No gaps — or they'll burst in the water!

5. 5

   Boil: Drop pierogi into salted boiling water in batches (don't crowd). Cook 3-4 minutes after they float to the surface. Remove with slotted spoon.

6. 6

   Finish: Sauté remaining onion in 2 tbsp butter until caramelized. Toss boiled pierogi in the onion butter. Serve with sour cream.