Pierogi Ruskie (Potato and Cheese Dumplings) with Fried Onions Potato and Cheese Dumplings with Onions

Bring a large pot of salted water to a boil.

Peel and dice the potatoes into 2 cm cubes, then boil for 15 minutes until fork-tender.

While the potatoes cook, finely dice one onion.

Melt 30 g butter in a skillet over medium heat, add the diced onion, and sauté for 8–10 minutes until golden brown. Set aside.

Drain the potatoes, return to the pot, and mash until smooth. Let cool for 5 minutes, then mix in farmer cheese, 0.5 tsp salt, and pepper until combined.

In a large bowl, combine flour, 1 tsp salt, egg, and water. Knead for 5 minutes until a smooth dough forms. Cover and rest for 10 minutes.

Roll out the dough on a floured surface to 3 mm thick. Cut out circles (8 cm diameter). Place 1 tbsp filling in the center of each, fold over, and press edges to seal. Repeat with remaining dough and filling.

Boil pierogi in batches for 3–4 minutes until they float and are tender. Drain and toss with remaining butter and fried onions. Serve with sour cream.