Pierogi

Step by stepInstructions

1. Mix the flour and salt, then add the egg, water, and oil. Knead into a smooth dough, cover, and rest for 30 minutes.
2. Boil the potatoes until tender and mash them smooth. Sauté the onion in 2 tbsp butter until golden and stir into the potatoes with the farmer cheese, salt, and pepper.
3. Roll the dough thin and cut into 3-inch rounds. Place a heaping teaspoon of filling on each round, fold over, and pinch the edges firmly.
4. Bring a large pot of salted water to a boil. Cook the pierogi in batches for 3-5 minutes after they float to the surface.
5. Drain and toss in a skillet with the remaining butter until lightly browned.
6. Serve hot with caramelized onions and sour cream.