Polish dumplings filled with potato and farmer's cheese, dating to the Polish-Lithuanian Commonwealth, boiled then optionally fried in butter with onions.
Ingredients
- 500g flour
- 2 eggs
- 200ml warm water
- pinch salt
- 500g potatoes
- 300g farmer's cheese (twaróg)
- 2 onions
- 50g butter
- salt
- pepper
Instructions
1
Filling
Boil potatoes, mash smooth while hot. Mix with crumbled cheese, salt, pepper. Cool completely.
2
Dough
Mix flour and salt. Make well, add eggs and water. Knead 10 minutes until smooth. Rest 30 minutes covered.
3
Rolling
Roll dough to 1/8 inch. Cut 3-inch circles.
4
Filling
Place spoonful of filling on each. Fold, pinch edges firmly to seal.
5
Boiling
Boil in salted water. They float when done (3-4 mins). Remove with slotted spoon.
6
Finishing
Sauté onions in butter until golden. Toss pierogi in butter, or serve boiled with onions on top. Serve with sour cream.