Pierogi with potato and cottage cheese filling
Noodle dough bags are not expensive, but they will take you a lot of time. You won't regret it for a moment. It's worth making a double batch of potato-cottage cheese pies and freezing some for next time. Delicious fried onions don't cost much, but they are essential for the taste of the dish.
Ingredients · Servings For 3 people
- 250 g plain wheat flour
- 1 tsp salt
- 1 tbsp rapeseed oil
- 140ml water
- 250 g potatoes
- 2 pcs onion
- 2 tbsp butter
- 1 tbsp vegetable oil
- 250 g soft cottage cheese
Method · 1 h 20 min
- For the filling, boil the potatoes in salted water until soft and mash them while hot into a bowl. First, fry the chopped onion in 1 tablespoon of butter and add to the potatoes. Then crumble the cottage cheese into a bowl, season with salt and pepper and process until smooth.
- Sift the flour into a bowl, add salt, oil and pour in very hot (but not boiling) water. Knead the dough first with a wooden spoon and then with your hands until it comes together and is pliable. Roll it out thinly (approx. 1 5–2 mm) and use a glass to cut out circles. Put 1 teaspoon of filling in the center of each circle. Fold the edge, moisten and seal. (You can also use a decorative cookie cutter or a pastry cutter.) Place the finished pierogi on a towel and cover so that they do not dry out. Protect the dough from drying out while working.
- In a large pot, bring water to a boil, add salt, and cook the pierogi for 3 minutes from the moment they float to the surface.
- Meanwhile, fry the other onion in the remaining fat until golden brown. Serve the pierogi immediately, drizzled with the fat from the pan and topped with the onion. Sprinkle with herbs if desired.