Credit: www.polishyourkitchen.com/
Ingredients:
2 lbs of potatoes
16 oz of farmer's cheese (16 oz cottage cheese + 3-4 tbs of plain greek yoghurt)
1 large onion
2 tbs of butter
1 tsp of salt
1 tsp of freshly ground pepper
Dough:
3 cups of all purpose flour
1 tsp of salt
1 egg
300 ml (1 1/4 cups) of warm water
Garnish:
1/2 of an onion
A couple strips of bacon chopped and sautéed into bacon bits (optional)
Instructions
1. To make a filling, peel and boil potatoes in salted water until soft. Drain and set aside to cool.
2. Mince the onion and sauté in butter until golden brown.
3. If using farmer's cheese*, crumble with fork and set aside. If using cottage cheese, place on a strainer to strain some of the liquid.
4. When potatoes cool, mash with a hand masher, add onion, cheese (if using American cottage cheese, add plain greek yogurt), salt and pepper. Mix until combined. Taste and add salt, if needed.
5. To make the dough, combine all ingredients to form dough. Roll out in batches into about 1/8 in thickness. With a glass rim cut out circles. Place a dollop of filling in each circle, and seal them tightly (see video below for 2 methods of sealing).
6. Fill a large pot with water, add a tbs of water and oil each. Once water starts boiling, turn down to LOW. Place a few (about 10, not to overcrowd) pierogi into boiling water, and LIGHTLY stir, to
prevent sticking. Let boil for about 3 minutes, until they all float up to the top. Take out and lay out on a clean surface, so they are not touching.
7. You can serve immediately garnished with sautéed onion and bacon bits or sauté in butter on
both sides until golden brown, garnished also with onion and bacon bits. Bacon bits optional, but very desirable.
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