Pierogi

Method

Make the dough by combining flour, egg, salt and warm water, kneading until smooth and elastic, then rest for 30 minutes. Meanwhile, boil and mash the potatoes with grated cheese, butter, salt and pepper to create the filling. Roll out the dough thinly on a floured surface and cut circles using a 7cm cutter. Place a spoonful of filling in each circle, fold in half and seal the edges firmly by pressing with a fork. Bring a large pot of salted water to the boil and cook the pierogi in batches until they float, then continue cooking for 2-3 minutes more. Whilst the pierogi cook, finely dice and fry the onion in butter until golden and crispy. Serve the warm pierogi topped with the fried onions and a generous dollop of soured cream.