Pierogi Ruskie (Polish Potato and Cheese Dumplings)

Ingredients

For 6 portions

• 🌾 500g flour
• 🥤 230ml tap water
• 🏺 2 Tbsp sunflower oil
• 🧂 1.5 Tsp salt
• 🥔 700g potato
• 🧀 300g cottage cheese
• 🧅 3 medium onions
• 🧈 60g butter
• 🌿 0.5 Tsp black pepper

Method

1. Peel the potatoes, boil until soft, drain well and mash. Leave to cool.
2. Finely chop one onion and fry in a third of the butter for 8 minutes until golden. Mix into the potato with the drained cottage cheese (twaróg if you can find it), pepper and half a teaspoon of the salt.
3. For the dough, mix the flour and remaining salt. Pour in the hot water and oil, stir, then knead for 6–8 minutes until smooth and soft. Cover and rest for 30 minutes.
4. Roll out a third of the dough at a time to about 2 mm thick and cut 7 cm rounds. Put a heaped teaspoon of filling on each, fold over and pinch the edges firmly to seal. Keep them on a floured tray, under a tea towel.
5. Cook in batches in a large pan of gently boiling salted water. When they float, simmer for 2 minutes more, then lift out with a slotted spoon.
6. Slice the remaining onions and fry in the remaining butter for 12 minutes until deep golden. Spoon over the pierogi to serve.