Warsaw Pierogi Ruskie

Ingredients

• •Potato
• •Farmer's cheese
• •Onion
• •Flour
• •Egg
• •Butter
• •Sour cream
• •Salt

Steps

1. 1Boil peeled potatoes in salted water for about twenty minutes, until soft enough to mash easily, then drain well.
2. 2Mash the potatoes while still warm and mix them with crumbled farmer's cheese, folding until evenly combined.
3. 3Finely chop half an onion and sauté it in butter over medium heat for about six minutes, until soft and golden, then stir most of it into the potato and cheese filling, reserving the rest for topping.
4. 4Season the filling generously with salt and pepper, then set it aside to cool slightly.
5. 5On a lightly floured surface, knead together flour, egg, a pinch of salt, and enough warm water to form a smooth, elastic dough, then let it rest for ten minutes under a cloth.
6. 6Roll the dough out thinly and cut circles using a glass or round cutter.
7. 7Place a spoonful of filling in the center of each circle, fold the dough over into a half moon, and pinch the edges firmly to seal.
8. 8Drop the pierogi into a large pot of gently boiling salted water and cook for about three minutes after they float to the surface.
9. 9Drain the pierogi and serve them warm, topped with the reserved sautéed onion and a dollop of sour cream.