Potato and cheese pierogi

Preparation

1. 1
   Step 1

   Press the boiled potatoes (500 g) through a potato ricer or mash until smooth. Set aside to cool.

2. 2
   Step 2

   Add 0.5 tsp of salt and 0.5 tsp of pepper to the potatoes. Mix well.

3. 3
   Step 3

   Finely chop the onion (300 g) and sauté in 2 tbsp of clarified butter for about 10 minutes.

   Timer · 10 min
4. 4
   Step 4

   Grind or mash the farmer's cheese (300 g).

5. 5
   Step 5

   In a bowl, combine the mashed potatoes, farmer's cheese, and sautéed onions. Mix until you have a uniform filling.

6. 6
   Step 6

   Sift 500 g of wheat flour into a bowl, then add 0.5 tsp of salt and 50 ml of oil.

7. 7
   Step 7

   Pour in 250 ml of hot water and knead the dough until it is soft and elastic.

8. 8
   Step 8

   Form the dough into a ball, wrap in plastic wrap, and let it rest for 30 minutes.

   Timer · 30 min
9. 9
   Step 9

   Divide the dough into portions and roll out thinly on a floured surface.

10. 10
    Step 10

    Cut out circles about 8 cm in diameter using a glass or a cutter.

11. 11
    Step 11

    Place a portion of the filling in the center of each circle, fold in half, and seal the edges tightly.

12. 12
    Step 12

    Cook the pierogi in batches in salted boiling water. Remove with a slotted spoon 3-4 minutes after they float to the surface.

    Timer · 4 min