Potato and Cheese Pierogi

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the flour and salt in a large bowl.

   Ca. 1 min.

2. 2

   Add the egg and warm water to the flour mixture.

   Ca. 1 min.

3. 3

   Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ca. 2 min.

4. 4

   Knead the dough for about 5-7 minutes until it is smooth and elastic.

   Ca. 7 min.

   Kokkens note: The dough should be firm but pliable.

5. 5

   Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes at room temperature.

   Ca. 30 min.

   Kokkens note: Resting the dough makes it easier to roll out.

6. 6

   While the dough rests, place the cubed potato in a pot and cover with cold water.

   Ca. 1 min.

7. 7

   Bring to a boil and cook until the potato is very tender, about 15-20 minutes.

   Ca. 20 min.

8. 8

   Drain the cooked potato thoroughly and return it to the hot pot.

   Ca. 1 min.

9. 9

   Add the butter, salt, and black pepper to the potato.

10. 10

    Mash the potato until smooth, then stir in the farmer's cheese.

    Ca. 3 min.

    Kokkens note: Ensure there are no large lumps of potato.

11. 11

    Taste the filling and adjust seasoning if necessary.

12. 12

    Divide the rested dough into two or three portions.

    Ca. 1 min.

    Kokkens note: Working with smaller portions is easier.

13. 13

    On a lightly floured surface, roll out one portion of dough to about 1/8 inch thickness.

    Ca. 3 min.

    Kokkens note: Keep the remaining dough covered to prevent it from drying out.

14. 14

    Use a 2-3 inch round cookie cutter or glass to cut out circles from the dough.

    Ca. 2 min.

15. 15

    Place a teaspoon of the potato and cheese filling in the center of each dough circle.

    Ca. 5 min.

    Kokkens note: Do not overfill, or the pierogi will be difficult to seal.

16. 16

    Fold the dough circle in half over the filling, creating a half-moon shape.

    Ca. 2 min.

17. 17

    Pinch the edges firmly to seal, then crimp with a fork for a decorative edge and to ensure a tight seal.

    Ca. 5 min.

    Kokkens note: A good seal prevents the filling from escaping during cooking.

18. 18

    Repeat with the remaining dough and filling, gathering and re-rolling scraps as needed.

    Ca. 15 min.

    Kokkens note: Place finished pierogi on a floured baking sheet to prevent sticking.

19. 19

    Bring a large pot of salted water to a rolling boil.

    Ca. 5 min.

20. 20

    Carefully drop a few pierogi into the boiling water, making sure not to overcrowd the pot.

    Ca. 1 min.

    Kokkens note: Cook in batches to maintain water temperature.

21. 21

    Cook for 2-3 minutes after they float to the surface, until cooked through.

    Ca. 3 min.

22. 22

    Remove the cooked pierogi with a slotted spoon and drain well.

    Ca. 1 min.

23. 23

    Meanwhile, melt the butter in a large skillet over medium heat.

    Ca. 2 min.

24. 24

    Add the diced yellow onion and sauté until softened and lightly browned, about 5-7 minutes.

    Ca. 7 min.

25. 25

    Add the cooked pierogi to the skillet with the sautéed onion and cook for a few minutes until lightly golden on both sides.

    Ca. 5 min.

    Kokkens note: This step adds flavor and texture.

26. 26

    Serve hot, garnished with sour cream if desired.

    Ca. 1 min.