Pierogi Ruskie: Potato and Cheese Pierogi

Step 1

Prepare your dough. Mix all dough ingredients in a giant bowl using a wooden spoon (you can use hands, but it will be hot because of the hot water).

Step 2

Once it's all mixed, then use hands to knead the dough. The dough should be soft and elastic.

Step 3

Wrap your dough in aluminum foil and let it sit for about 30 minutes.

Step 4

Split the dough into 3 pieces to make things easier, then roll it out thinly on the board and cut out circles (either with a pierogi maker or simply a glass)

Step 5

Mash your boiled potatoes immediately after cooking (when still warm) to a puree consistency and wait for them to cool down a bit.

Step 6

While your potatoes are cooling sautee your chopped onion with butter on a frying pan for about 5-10 minutes, until golden brown. Set aside to cool down.

Step 7

Use potato ricer to mash your cottage cheese.

Step 8

Mix potatoes, onion, cottage cheese along with salt & pepper together.

Step 9

Stuff your pierogi with it and fold them in half gluing the sides together with your fingers. If it doesn't stick properly you can use some water.

Step 10

Boil your pierogi for about 3/4 minutes since they surface to the top of your water level.