Russian pierogi

Ingredients for 5 servings:

• 500 g flour
• 1 egg(s)
• 1 tbsp oil
• 230 ml water, lukewarm
• 1 tsp, leveled salt
• 1 kg potatoes, waxy
• 500 g cottage cheese
• 2 m.-sized onion(s)
• salt and pepper

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Polish dumplings with potato and cheese filling

Dough: Knead the flour, egg, oil, and water into a smooth dough and roll it out thinly. Filling: Boil the potatoes in salted water. After cooking, mash the warm potatoes and mix them with the cottage cheese until smooth. Chop the onions and sauté briefly in a pan (browning), stir into the mixture, and season with salt and pepper. Preparation: Use a glass to cut out round shapes and place the filling in the center. Be careful not to use too much, as otherwise the filling will ooze out during cooking and the pierogi will fall apart. Press the edges together firmly and press down with a fork. Knead the remaining dough again, roll it out, and cut out shapes. Continue this process until you have used up all the dough. You should make about 50 pierogi. Boil the pierogi in salted water until they float to the surface. Then boil for another 2-3 minutes and drain in a sieve. Serving: Use 10 pierogi per person. Place them on a plate and pour over the fried onions in oil. You can also serve with a dollop of sour cream. If you have leftover filling, you can make more dough or freeze it. The pierogi can be made in advance and frozen, ideally in portions. When needed, simply remove a portion from the freezer and add it frozen to boiling water.