Ingredients500g of floury potatoes
4 onions, finely chopped
250g Cottage Cheese
Pierogi dough335g of plain flour
1 egg, lightly beaten
InstructionsBoil the potatoes, with skins, in a saucepan until they are soft. Peel the skin off. Mash until smooth. Leave to cool.
Melt the butter in a large frying pan over a medium to high heat, add the onions and stir for about 10 minutes or until they are golden brown. Add salt (Poles love salt) and leave to cool.
To make the pierogi dough mix the flour with a generous pinch of salt in a large bowl. Make a hole in the middle of the flour and add the lightly beaten egg and 125ml of hot water. Mix, adding a little more water if necessary until the dough is soft but not sticky. Place the dough on a lightly floured surface and knead. Do this until the dough is smooth and elastic, a process which should take about 5 minutes. Divide the dough into 3 lumps and place in a bowl which you should then cover with plastic and allow to rest for about 15 minutes.
To make the filling you should mix the Cottage Cheese and mashed potato, add half of the fried onions and knead them together adding salt and pepper to season.
Take the balls of dough and roll each out on a lightly floured surface until they are about 2mm thick. Using a mug (or in our case a wine glass) cut out rounds from each piece of dough. Place 1 tablespoon of the filling in the centre of each round and then, using a pastry brush dipped in water, brush around the dough. Fold over the edges to create the pierogi and press gently to remove any air. You can use your fingers to pattern the edges gently at 1mm intervals.
Boil a large saucepan of salted water and then reduce the heat to a vigorous simmer. Place the pierogi in the saucepan in batches and heat for about 3 minutes until they are cooked through and begin to float.
Place in the pan over a low heat with the remainder of the onion and fat and gently toss for about a minute so that they are coated and not sticking. Spoon onto a plate and serve.