Pierogi Ruskie

Summary

Ingredients

• 500g flour
• 1 egg (s)
• 1 tablespoon oil
• 230 ml water, lukewarm
• 1 teaspoon, leveled salt
• 1 kg potato (s), waxy
• 500 g cottae cheese
• 2 medium onion (s)
• salt and pepper

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Instructions

1. Dough:
2. Knead the flour, egg, oil and water into a smooth dough and roll it out thinly.
3. Filling:
4. Boil the potatoes in salted water. After cooking, chop up the still warm potatoes and mix with the cottage cheese until a smooth mass is formed. Chop the onions and sauté (brown) in the pan, mix into the mixture and season with salt and pepper.
5. Preparation:
6. Cut out round shapes with a glass and place the filling in the middle. Make sure that it is not too much, otherwise the filling will ooze out during cooking and the pierogies will disintegrate. Press the edges together well and press down with a fork.
7. Knead the remaining dough again, roll out and cut out. You do this until the dough is all. It should be about 50 pierogi.
8. Cook the pierogi in salted water until they float to the surface. Then cook for another 2-3 minutes and drain in a sieve.
9. Serve:
10. You take 10 pierogi per person. Pour the roasted onions in oil over them on the plate. You can also serve a dollop of sour cream with it.
11. If there is any filling left over, you can make dough or freeze it. The pierogi can be made in advance and frozen, preferably in portions. If necessary, you can take a portion out of the freezer and add it frozen into the boiling water.

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