Ingredients
Method
- Dough
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 2 tablespoons melted butter
- ¾ cup warm water
- Filling
- 2 pounds russet potatoes
- 1 cup farmer's cheese
- 1 medium yellow onion
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Serving
- 3 tablespoons butter
- 1 small onion
- 4 slices cooked bacon, optional
- Sour cream and chopped chives
Notes
Boil the potatoes until tender. Drain and mash until smooth.
Sauté the chopped onion in butter until golden. Mix with mashed potatoes, farmer's cheese, salt, and pepper. Cool completely.
Combine flour, salt, egg, melted butter, and warm water. Knead until smooth and rest for 20–30 minutes.
Roll the dough approximately ⅛ inch thick and cut into 3-inch circles.
Add 1 tablespoon of filling to each circle, fold in half, and seal the edges firmly.
Boil pierogi in batches until they float, then cook for another 2–3 minutes.
Optionally pan-fry in butter until golden brown.
Serve warm with sautéed onions, bacon, sour cream, and chives.
Sauté the chopped onion in butter until golden. Mix with mashed potatoes, farmer's cheese, salt, and pepper. Cool completely.
Combine flour, salt, egg, melted butter, and warm water. Knead until smooth and rest for 20–30 minutes.
Roll the dough approximately ⅛ inch thick and cut into 3-inch circles.
Add 1 tablespoon of filling to each circle, fold in half, and seal the edges firmly.
Boil pierogi in batches until they float, then cook for another 2–3 minutes.
Optionally pan-fry in butter until golden brown.
Serve warm with sautéed onions, bacon, sour cream, and chives.