Pierogi ruskie

• 500 g Wheat flour (plus extra for rolling)
  Swaps (2)
• 60 g Butter
  Swaps (2)
• 1 u Egg
  Swaps (2)
• 3 u Onion (chopped)
• 700 g Potato (floury)
  Swaps (1)
• Salt (to taste)
• Black pepper (to taste)
• 2 tablespoons Vegetable Oil
• 200 ml Sour Cream (to serve)
  Swaps (1)
• 250 g Cottage Cheese (well drained (or twaróg))
• 220 ml Water (lukewarm)

Instructions

1. 1

   For the dough, mix the flour with a teaspoon of salt, the egg, oil and lukewarm water and knead until smooth and elastic. Wrap it and let it rest.

   30 min

2. 2

   Boil the peeled potatoes in salted water until tender, drain and mash them. Meanwhile, fry the onion in the butter over medium heat until golden.

   25 min

3. 3

   Mix the mash with the curd cheese, half the golden onion, salt and plenty of pepper. Let it cool.

4. 4

   Roll the dough out thinly on a floured worktop and cut out rounds about 8 cm across. Put a teaspoon of filling on each, fold into a half-moon and seal the edges well by pinching.

   40 min

5. 5

   Cook them in batches in boiling salted water: when they float to the surface, give them 2 more minutes and lift them out with a slotted spoon.

   15 min

6. 6

   Serve topped with the rest of the golden onion and its butter, with sour cream on the side.