Pierogi Ruskie (Potato and Cheese Dumplings)

Dough

• 350 g Plain flour
• 1 ½ tsp Fine sea salt
• 1 Egg
• 180 ml Water, warm

Filling and serving

• 800 g Idaho potato
• 2 medium Yellow onion
• 90 g Unsalted butter
• 250 g Quark cheese
• 1 tsp Black pepper, freshly ground
• 120 g Sour cream, to serve

1. Put the potatoes in a large pot, cover with cold water, and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 15 to 20 minutes until the potatoes are very tender. Drain well and let the steam escape for 5 minutes so the mash stays dry.
2. While the potatoes cook, make the dough: put the plain flour and the remaining salt in a mixing bowl and make a well. Add the egg and warm water, then mix and knead for 6 to 8 minutes until smooth and elastic. Cover and rest for 20 minutes so it rolls easily.
3. Peel and finely dice the onions. Melt 40 g of the unsalted butter in a frying pan over medium heat, then cook the onions for 10 to 12 minutes, stirring, until soft and golden. Reserve about one third of the onions for serving.
4. Mash the hot potatoes until smooth, then let them cool for 5 minutes. Mix in the quark cheese, the black pepper, and the remaining fried onions (not the portion reserved for serving). Taste and adjust with a pinch more salt if needed.
5. Divide the dough into two pieces and keep one covered. Roll the other piece on a lightly floured surface to about 2 mm thick, then cut rounds about 7 to 8 cm wide. Place a spoonful of filling in the centre of each round, fold over, and pinch firmly to seal, pressing out any trapped air.
6. Bring a large pot of well-salted water to a gentle boil. Cook the pierogi in batches; once they float, simmer for 2 to 3 minutes more until the dough is tender. Lift out with a slotted spoon and drain briefly in a colander.
7. Melt the remaining unsalted butter in a saucepan until hot and glossy, without browning. Toss the cooked pierogi in the butter to coat, then top with the reserved fried onions. Serve with sour cream on the side, if using.

Made this recipe? Rate it — a comment is optional.