Ingredients

• Plain flour 300 g
• Egg 1
• Warm water 120 ml
• Sour cream 2 tbsp
• Salt 1 tsp
• Potatoes 400 g
• Farmer's cheese or twaróg 150 g
• Onion 2 medium
• Butter 50 g
• Black pepper to taste

Instructions

1. 1

   Boil the potatoes until tender, drain and mash smooth.

2. 2

   Finely chop and fry one onion in butter until golden, then mix into the potatoes with the cheese, salt and pepper to make the ruskie filling.

3. 3

   Knead flour, egg, warm water, sour cream and salt into a soft, smooth dough and rest covered 30 minutes.

4. 4

   Roll the dough thin, cut out 8 cm rounds, add a spoon of filling to each, fold and pinch the edges to seal tightly.

5. 5

   Boil the pierogi in batches in salted water for 3 to 4 minutes, until they float, then lift out.

6. 6

   Slice the second onion and fry in butter until golden.

7. 7

   Serve the pierogi topped with the fried onions and extra sour cream.