🥟 Pierogi ruskie (potato-cheese dumplings)

Ingredients

• Flour80 g
• Egg15 g
• Potato (cooked)120 g
• Farmer's cheese (twaróg)80 g
• Onion40 g
• Butter12 g

Instructions

1. Make a dough from flour, egg, a pinch of salt and ~50 ml warm water. Knead 10 minutes until smooth and elastic. Rest under a bowl 30 minutes.
2. For the filling, mash the warm cooked potatoes with the twaróg, half a sautéed onion, salt and pepper.
3. Roll dough to 2 mm thick, cut 7 cm circles. Place a spoon of filling on each, fold in half and seal pinching firmly.
4. Boil in batches in salted water 3-4 minutes (they float when done). Serve hot with the remaining sautéed onion and melted butter on top.