Polish Potato & Cheese Pierogi "Ruskie"

Ingredients

• 4 cups (500 g) all-purpose flour
• 1 cup (8.45 fl oz, 250 ml) hot water
• 4 tbsp canola oil
• 1/2 tsp salt
• 10.5 oz (300 g) full-fat Polish farmer's cheese (twaróg, ser biały)
• 1.1 lb (500 g, 17.5 oz) starchy potatoes
• 1 large onion (300g, 10.5 oz)
• 2 tbsp butter
• 1/2 tsp ground pepper
• 1/2 tsp salt
• 1 onion, medium
• 2 tbsp butter

Instructions

1. 1

   Choose one of the dough recipes from here,...: Choose one of the dough recipes from here, or follow this basic instruction below.

2. 2

   Sift the flour onto your work surface, make...: Sift the flour onto your work surface, make a well in the flour heap.

3. 3

   Pour in a small amount of hot water. Knead...: Pour in a small amount of hot water. Knead together, adding more water gradually, so that the dough to becomes elastic and soft.

4. 4

   Cut the dough into parts. Take one part...: Cut the dough into parts. Take one part and roll it into a thin layer of dough. Cut it into circles using a glass.

5. 5

   Peel the potatoes, rinse, place in a pot. Add...: Peel the potatoes, rinse, place in a pot. Add salt, cover with cold water and bring to a boil. Cook under tender.

6. 6

   Strain, put them back in the pot and...: Strain, put them back in the pot and mash them thoroughly while still hot. Make a smooth mass without lumps. Cool completely.

7. 7

   Crush the cheese with a fork. Mix with...: Crush the cheese with a fork. Mix with potatoes, season with salt and pepper.

8. 8

   Salt the pot of water, bring to boil.

9. 9

   Reduce the heat. Drop pierogi in, 5-7 at...: Reduce the heat. Drop pierogi in, 5-7 at the time. Cook for a few minutes (5-6) until the dumplings start to float. Collect with a slotted spoon. Continue until all pierogi are cooked.

10. 10

    Peel & chop the onion. Melt some butter...: Peel & chop the onion. Melt some butter on a frying pan. Add the onion and brown it a bit.

11. 11

    Add pierogi to the frying pan and fry...: Add pierogi to the frying pan and fry them until golden.

12. 12

    Serve on the plate. Top with remaining butter/onion...: Serve on the plate. Top with remaining butter/onion mixture.