Pierogi Ruskie

Instructions

1. 1

   Make the dough by combining flour and salt in a large bowl, creating a well in the center and cracking the egg into it. Pour warm water into the well and mix with a fork, gradually incorporating flour from the sides until shaggy dough forms.

2. 2

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic, adding small amounts of flour if too sticky. The dough should be soft but not sticky, similar to the consistency of soft bread dough.

3. 3

   Prepare the filling by boiling peeled and diced potatoes in salted water for 12-15 minutes until completely tender, then drain well in a colander. Mash the hot potatoes until smooth, then stir in the farmer's cheese, 2 tablespoons butter, pepper, and salt to taste while still warm.

4. 4

   Divide the dough into two equal portions and cover one with an inverted bowl to prevent drying. Roll out one portion on a floured surface to approximately 1/8-inch thickness, working gently and evenly.

5. 5

   Cut circles from the dough using a 3-inch round cutter or drinking glass, placing about 1 tablespoon of filling in the center of each circle. Fold each circle in half over the filling and press the edges firmly together to seal, ensuring no filling escapes.

6. 6

   Bring a large pot of salted water to a rolling boil, then carefully add pierogi a few at a time to avoid crowding. Cook until they float to the surface and then continue cooking for another 2 minutes, ensuring they are cooked through but still tender.

7. 7

   Remove cooked pierogi with a slotted spoon and transfer to a colander to drain, then place on a warm platter tossed with 1-2 tablespoons melted butter to prevent sticking.

8. 8

   While pierogi cook, slice onions thinly and sauté in remaining 2 tablespoons butter in a large skillet over medium heat for 12-15 minutes, stirring occasionally, until deeply golden and caramelized.

9. 9

   Arrange warm pierogi on serving plates, top generously with caramelized onions, and serve immediately with a dollop of sour cream on the side or spooned over the top.