Potato and Cheese Pierogi (Pierogi ruskie) — Polish Dumplings with Farmer Cheese

• 360 gall-purpose flour
• 6 gfine sea salt
• 1large egg
• 180 mlwarm water (about 40°C)
• 15 mlneutral vegetable oil
• 500 grusset potatoes (peeled and cut into 3 cm chunks)
• 250 gfarmer cheese (well-drained, crumbly Polish-style curd cheese)
• 250 gyellow onion (finely diced)
• 45 gunsalted butter
• 2 gblack pepper (freshly ground)
• 3 lwater
• 120 gsour cream

Instructions

1. 1

   Put the potatoes in a saucepan, cover with cold water by 3 cm, and bring to a steady boil. Cook for 15 to 18 minutes, until a knife slides through the pieces without resistance, then drain thoroughly and let the steam escape for 5 minutes.

2. 2

   While the potatoes cook, melt 45 g butter in a skillet over medium-low heat and add the diced onion. Cook for 12 to 15 minutes, stirring often, until the onion is soft, sweet, and lightly golden rather than crisp.

3. 3

   Mash the hot drained potatoes until smooth, then fold in the farmer cheese, browned onion with its butter, 5 g salt, and 2 g black pepper. Mix until the filling is cohesive but still slightly textured, then cool it to room temperature so it does not soften the dough.

4. 4

   For the dough, combine 360 g flour and 6 g salt in a wide bowl, then add the egg, warm water, and oil. Stir until shaggy, then knead on a lightly floured surface for 7 to 9 minutes until the dough is smooth, elastic, and no longer sticky.

5. 5

   Cover the dough with an overturned bowl or clean towel and rest it for 30 minutes at room temperature. This rest relaxes the gluten, making the dough easier to roll thinly without springing back.

6. 6

   Divide the dough into 2 equal pieces and keep one covered while you work with the other. Roll the first piece to about 2 mm thick, dusting sparingly with the 30 g flour, then cut 8 cm rounds with a cutter or glass.

7. 7

   Place 18 g filling in the center of each round, fold the dough into a half-moon, and press the edges firmly to seal. Pinch a second time along the seam to prevent leaks, making sure no filling is caught between the edges.

8. 8

   Bring 3 l water to a boil in a wide pot and add 12 g salt. Boil the pierogi in batches for 3 to 4 minutes after they float, stirring gently at the start so they do not stick to the bottom.

9. 9

   Lift the cooked pierogi with a slotted spoon and transfer them to a warm platter. Toss with 30 g melted butter and serve with sour cream, adding extra browned onion if you have prepared it.