Polish pierogi with potato and cheese filling

Traditional Polish filled dumplings with a potato and cheese filling. Boiled then fried in butter and served with caramelised onions and sour cream.

• 400 g plain flour
• 1 egg
• 200 ml warm water
• 1 tsp salt
• 600 g potatoes, boiled
• 200 g twaróg or cottage cheese
• 1 large onion, finely diced
• Butter for frying
• Sour cream for serving
• Salt and pepper

Method

1. 1
   Make the dough: mix flour, egg, water and salt. Knead until smooth. Rest for 30 minutes.
2. 2
   Mash the potatoes with cheese, diced onion, salt and pepper for the filling.
3. 3
   Roll the dough thinly and cut into circles with a glass.
4. 4
   Place a teaspoon of filling in the centre, fold and press the edges firmly to seal.
5. 5
   Boil in salted water for 3–4 minutes until they float. Drain.
6. 6
   Fry the boiled pierogi in butter until golden. Serve with caramelised onions and sour cream.