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Pierogi

Name: Pierogi
Total time: 1 h
Yield: 4 servings
Cuisine: Polish
Ingredients: 300 g potatoes, peeled and boiled; 100 g cheese (cottage cheese or farmer's cheese); 200 g flour; 100 g butter; 1 egg; 1 tsp salt; 0.5 tsp black pepper

Authentic Polish pierogi with potato and cheese filling. Polish recipe on the hob, with quantities that scale to your servings.

Ingredients

300 g potatoes, peeled and boiled

100 g cheese (cottage cheese or farmer's cheese)

200 g flour

100 g butter

1 egg

1 tsp salt

0.5 tsp black pepper

Method

Boil potatoes in salted water for 15-20 minutes until fork tender.

Drain and mash the potatoes with a fork or potato masher.

Combine mashed potatoes, cheese, egg, salt and pepper in a bowl.

Gradually add flour to the mixture and knead until you get a soft dough.

Roll out the dough on a floured surface to about 3mm thick.

Cut into rectangles or squares, about 5cm by 5cm.

Fill each piece with a small spoonful of filling.

Fold and press the edges together to seal the pierogi.

Boil in a large pot of salted water for 3-4 minutes until they float to surface.

Drain with a slotted spoon, and serve hot with melted butter or sour cream.