Pierogi Ruskie

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• 400 g plain flour — plus extra for dusting

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• 200 ml warm water

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• 1 piece egg

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• 0.5 tsp salt — for dough

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• 500 g floury potatoes — peeled and cubed

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• 200 g curd cheese — or farmer's cheese

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• 1 piece onion — finely chopped

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• 50 g butter — for frying

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• 1 pinch salt and black pepper — to taste

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Step by step

1. 1

   Boil the cubed potatoes in salted water for 15– 18 minutes until very tender. Drain and mash until smooth.

2. 2

   In a frying pan, melt a knob of butter and gently fry half the chopped onion until soft and golden, about 5 minutes.

3. 3

   Mix the mashed potato with the curd cheese and fried onion. Season well with salt and pepper. Set aside to cool.

4. 4

   In a large bowl, combine the flour and salt. Make a well in the centre, add the egg and warm water, and mix to form a soft dough.

5. 5

   Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic. Cover with a damp tea towel and rest for 20 minutes.

6. 6

   Roll the dough out to about 2mm thickness. Use a 7–8cm round cutter to stamp out circles.

7. 7

   Place a heaped teaspoon of filling in the centre of each circle. Fold in half and pinch the edges firmly to seal, ensuring no filling escapes.

8. 8

   Bring a large pot of salted water to a gentle boil. Add the pierogi in batches and cook for 3– 4 minutes after they float to the surface. Remove with a slotted spoon.

9. 9

   In a large frying pan, melt the remaining butter over medium heat. Fry the boiled pierogi in batches until golden on both sides, about 3 minutes per side.

10. 10

    Serve hot, topped with the remaining raw or fried onion, and a dollop of soured cream if desired.