Potato and cheese pierogi
by Tavolino
Traditional Polish pierogi with a filling of boiled potatoes, farmer's cheese, and sautéed onions. This is a classic home-cooked dish, perfect for a family dinner.
Ingredients
- Wheat flour 500 g
- Water (hot) 250 ml
- Oil 50 ml
- Salt 1 tsp
- Semi-skimmed farmer's cheese 300 g
- Onion 300 g
- Potatoes (boiled) 500 g
- Clarified butter 2 tbsp
- Pepper 0.5 tsp
Preparation
- 1
Press the boiled potatoes (500 g) through a potato ricer or mash until smooth. Set aside to cool.
- 2
Add 0.5 tsp of salt and 0.5 tsp of pepper to the potatoes. Mix well.
- 3
Finely chop the onion (300 g) and sauté in 2 tbsp of clarified butter for about 10 minutes.
- 4
Grind or mash the farmer's cheese (300 g).
- 5
In a bowl, combine the mashed potatoes, farmer's cheese, and sautéed onions. Mix until you have a uniform filling.
- 6
Sift 500 g of wheat flour into a bowl, then add 0.5 tsp of salt and 50 ml of oil.
- 7
Pour in 250 ml of hot water and knead the dough until it is soft and elastic.
- 8
Form the dough into a ball, wrap in plastic wrap, and let it rest for 30 minutes.
- 9
Divide the dough into portions and roll out thinly on a floured surface.
- 10
Cut out circles about 8 cm in diameter using a glass or a cutter.
- 11
Place a portion of the filling in the center of each circle, fold in half, and seal the edges tightly.
- 12
Cook the pierogi in batches in salted boiling water. Remove with a slotted spoon 3-4 minutes after they float to the surface.