Potato & Cheese Pierogi

Ingredients

• 2½ cups flour + 1 egg + ½ cup sour cream + water (dough)
• 1 lb potatoes, boiled and mashed
• 1 cup farmer's cheese or ricotta
• 1 onion, finely diced
• 4 tbsp butter
• More sour cream and chives to serve

Method

1. Mix the dough, knead until smooth, and rest 30 minutes. Meanwhile mash the potatoes with the cheese and a good amount of salt and pepper.
2. Roll the dough thin, cut circles, spoon in filling, and pinch firmly shut — a leaky pierogi is a sad pierogi.
3. Boil in batches until they float, about 3 minutes, then lift out.
4. Fry the boiled pierogi in butter with the onion until golden and crisp. Serve with sour cream and chives.