Ingredients
2 cups all-purpose flour
1/2 tsp salt
1/2 cup water
1 large egg
1/4 cup butter, melted
Filling:
1 cup mashed potatoes
1/2 cup farmer’s cheese or ricotta
1/2 cup sautéed onions, finely chopped
Salt and pepper to taste
Directions
1. In a large mixing bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt. Mix well.
2. Create a well in the center of the flour mixture. Pour in 1/2 cup of water, 1 large egg, and 1/4 cup of melted butter.
3. Mix the ingredients until a dough begins to form. Knead the dough on a floured surface for about 5 minutes, until it becomes smooth and elastic. Adjust with more flour or water if needed.
4. Cover the dough with a clean cloth and let it rest for 30 minutes.
5. In a separate bowl, prepare the filling by combining 1 cup of mashed potatoes, 1/2 cup of farmer’s cheese or ricotta, and 1/2 cup of finely chopped sautéed onions. Season with salt and pepper to taste. Mix well.
6. Roll out the rested dough on a floured surface to about 1/8-inch thickness.
7. Use a round cutter or a glass to cut out circles from the dough, approximately 3 inches in diameter.
8. Place a small spoonful of the filling in the center of each dough circle.
9. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, using a fork to crimp the edges if desired.
10. Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water in batches, ensuring they do not stick together.
11. Cook the pierogi until they float to the surface, about 3-5 minutes. Remove them with a slotted spoon and set aside.
12. If desired, you can sauté the cooked pierogi in a bit of butter until they are golden brown on both sides before serving.