Pierogi with potato and cheese filling

Ingredients for 2 servings:

• 200 g wheat flour type 405 or pasta flour
• 1 egg(s)
• 80 ml water
• ½ tsp salt
• 200 g floury potatoes
• 100 g cream cheese or ricotta
• 50 g crème fraîche
• 2 eggs
• 20 g Pecorino
• 20 g feta cheese
• 2 m.-sized onion(s)
• Salt and pepper, freshly ground
• chives
• some soup meat
• some beef broth

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

Knead the flour, egg, water, and salt into a smooth, supple dough. It should be soft and silky, yet firm. This is the easiest way to work with it. Let it rest for half an hour. Boil the potatoes in their jackets and peel them while still lukewarm. Mash them roughly in a bowl; there may still be small pieces. Add the cream cheese, crème fraîche, egg yolk, salt, and pepper to the bowl. Mix well. Grate the pecorino over the dough, crumble in the feta, and finish seasoning with nutmeg and chives. Roll out the dough to about 1 mm thick and cut out circles 8 cm in diameter. Brush with egg white and place 1 teaspoon of filling on top. Halve the round dough circles and seal tightly. Place in plenty of boiling salted water and cook for about 3 minutes. In the meantime, peel and slice the onions, and fry them in a pan until translucent. Arrange the pierogi in a deep plate with some broth and meat, add a dollop of crème fraîche on top and garnish with chives.