Polish Pierogi Ruskie (Pierogi ruskie) — Potato-Cheese Dumplings

• 400 gall-purpose flour
• 6 gfine sea salt
• 1large egg
• 180 mlwarm water (about 45°C)
• 1 tbspneutral oil
• 700 gstarchy potatoes (peeled weight)
• 400 gtwaróg or dry farmer cheese (well drained and crumbled)
• 2yellow onion (finely diced, about 300 g total)
• 75 gunsalted butter
• 2 tspfreshly ground black pepper
• 180 gsour cream
• 4 lwater

Instructions

1. 1

   Put the peeled potatoes in a saucepan, cover with cold water by 3 cm, and simmer until completely tender, about 18 minutes. Drain very well, return them to the hot pan for 1 minute to steam off moisture, then mash until smooth and let them cool until warm rather than hot.

2. 2

   Melt 45 g of the butter in a skillet over medium heat and add the diced onions. Cook for 10 to 12 minutes, stirring often, until the onions are soft, sweet, and lightly golden rather than crisp.

3. 3

   Mix the warm mashed potatoes with the twaróg, 7 g salt, black pepper, and half of the cooked onions. Mash and fold until the filling is cohesive but still slightly rustic, then taste for balance before shaping the dumplings.

4. 4

   Combine the flour and 6 g salt in a large bowl, then add the egg, warm water, and oil. Stir into a shaggy dough, knead on a lightly floured surface for 7 to 9 minutes until smooth and elastic, then cover and rest for 30 minutes.

5. 5

   Divide the rested dough into 2 portions and keep one portion covered while you work with the other. Roll the dough to about 2 mm thick and cut circles with a 7.5 cm cutter, gathering and rerolling scraps only once to keep the dough tender.

6. 6

   Place about 18 g of filling in the center of each dough circle. Fold into a half-moon, press out trapped air, and seal the edges firmly with your fingertips, making sure no filling sits in the seam.

7. 7

   Bring 4 l water and 12 g salt to a gentle boil in a wide pot. Boil the pierogi in batches of 10 to 12, stirring once after adding them, and cook for 2 to 3 minutes after they float to the surface.

8. 8

   Lift the cooked pierogi with a slotted spoon and transfer them to a warm platter. Toss gently with the remaining 30 g butter so they do not stick, then spoon over the reserved buttery onions.

9. 9

   Serve the pierogi hot with sour cream on the side. For a traditional pan-fried finish, chill the boiled pierogi briefly, then brown them in a buttered skillet for 2 minutes per side until lightly crisp.