👨‍🍳 Instructions

1. 1

   Prepare the Dough: In a large bowl, mound the all-purpose flour. Create a well in the center. Add the egg, 2 tbsp sour cream, 1 tsp salt, and 200ml warm water into the well. Gradually mix the wet ingredients into the dry with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until it becomes smooth, elastic, and no longer sticky. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes (or up to 2 hours) to relax the gluten, making it easier to roll.

   ⏱️ 45 min (includes resting time)
2. 2

   Prepare the Filling - Potatoes: Peel the potatoes and cut them into uniform pieces. Place them in a pot, cover with cold water, add a generous pinch of salt, and bring to a boil. Cook for 20-25 minutes, or until fork-tender. Drain the potatoes thoroughly, ensuring no excess water remains, as this can make the filling mushy. While still hot, mash the potatoes until very smooth. It's important to have no lumps, as they will be noticeable in the finished pierogi. Season generously with salt and 1 tsp white pepper.

   ⏱️ 30 min
3. 3

   Prepare the Filling - Onions: While the potatoes are cooking, finely dice one large onion. Melt 50g of the butter in a skillet over medium-low heat. Add the diced onion and cook slowly, stirring occasionally, for about 15-20 minutes, until the onions are deeply golden brown and caramelized. This slow cooking process brings out their natural sweetness and mellows their flavor, which is crucial for the filling.

   ⏱️ 20 min
4. 4

   Combine Filling: Crumble the twaróg (farmer's cheese) into the mashed potatoes. Add the caramelized onions along with the butter they cooked in. Mix everything together thoroughly with a spoon or spatula until the filling is well combined and has a uniform texture. Taste the filling and adjust seasoning with salt and white pepper as needed. The filling should be flavorful and well-seasoned, as it will be encased in the dough.

   ⏱️ 10 min
5. 5

   Shape the Pierogi: Lightly flour your work surface. Unwrap the rested dough and roll it out to a thickness of about 3mm (approximately 1/8 inch). Using a round cutter or the rim of a glass (about 8cm or 3 inches in diameter), cut out circles of dough. Re-roll scraps as needed, but try to handle the dough as little as possible. Place a heaping tablespoon of the potato and cheese filling slightly off-center on each dough circle.

   ⏱️ 25 min
6. 6

   Seal the Pierogi: Fold each dough circle in half over the filling, creating a half-moon shape. Press the edges firmly together to seal, ensuring there are no air pockets trapped inside, which could cause them to burst during cooking. You can use your fingers to crimp the edges, or a fork for a decorative pattern. A traditional 'ruskie' edge can be achieved by pinching and twisting the sealed edge.

   ⏱️ 25 min
7. 7

   Cook the Pierogi: Bring a large pot of generously salted water to a rolling boil. Carefully drop the pierogi into the boiling water, working in batches to avoid overcrowding the pot. Stir them gently with a slotted spoon immediately after adding them to prevent them from sticking to the bottom. Once the pierogi float to the surface, continue to boil them for an additional 2-3 minutes. They should appear slightly puffed and tender.

   ⏱️ 15 min (per batch)
8. 8

   Prepare Topping and Serve: While the pierogi are cooking, thinly slice the remaining large onion into half-moons. Melt the remaining 50g of butter in a skillet over medium heat. Add the sliced onions and fry slowly, stirring occasionally, until they are deeply golden brown and crispy. Using a slotted spoon, remove the cooked pierogi from the boiling water and drain them well. Gently toss the hot pierogi with the fried onions and their buttery drippings. Serve immediately with a generous dollop of sour cream on the side.

   ⏱️ 15 min