Pierogi

Ingredients

• Dumpling dough
• 500 g potatoes
• 200 g twaróg or cottage cheese
• Onion
• Butter
• Sour cream

How to make it

1. Mash potatoes with cheese and onion. Prepare this first and keep the heat moderate; rushing the first stage usually gives uneven texture later.
2. Roll dough and cut circles. Keep the pieces even in size and seal edges well. If the dough or filling feels soft, chill it for 10 minutes before cooking so it holds its shape.
3. Fill, seal and boil dumplings. Start over medium-high heat until the water or broth is bubbling, then lower to medium or medium-low and cook gently for 10-25 minutes, depending on size, until tender but not falling apart.
4. Pan-fry in butter and serve with sour cream. Use medium-high heat to get color, then lower to medium so the inside cooks through without burning. Turn only when the first side has a firm golden crust.