Potato and cheese pierogies

 

Dough

• 2 – 2½ cups flour

• 1 egg

• ½ cup lukewarm water 

• pinch of salt

• 2 tablespoons vegetable oil 

 

Filling

• 3 large russet potatoes, peeled and boiled

• 1 onion, chopped and sautéed in 1 tablespoon butter

• ¼ to ½ cup of farmers cheese (or ricotta)

•  salt and pepper to taste

Directions

In a large mixing bowl, combine ingredients for the dough. Knead until smooth and let rest (covered). In a separate bowl, fork blend (do not mash) all ingredients for the filling. Set aside. Roll dough to a 1/8-inch thickness on a floured surface. Cut out circles using a biscuit cutter or the top of a two-inch glass. Place a teaspoonful of filling in the center of each circle. Fold over and pinch edges with a fork (or finger) to seal. Boil pierogies for 5-8 minutes or until they float to the surface of the water. Remove with a strainer and pan fry them in butter until a light golden brown. Serve alone or with a side of sour cream.