Peel, dice, and boil Potatoes until soft. In the meantime, dice Onion and caramelize in Butter.
When Potatoes are finished boiling, drain well. Add Farmers Cheese and mash together.
Add Onion and mix.
Add Salt and Pepper to taste.
Leftover filling can be used as a side for dinner the next day or frozen for use in another batch of pierogi.
Ingredients For Dough:
3 cups Flour (I use unbleached)
1 cup Water, roughly
pinch of Salt
Additional Flour for kneading, roughly 1 cup
In a bowl, place the Flour and Salt. Form a well in the center and add Egg.
Mix the Egg with a knife.
Mix with the rest of the Flour. Add water until the dough is soft and loose.
On counter, add additional Flour and knead dough until it is smooth, elastic, and much more difficult to knead.
Allow to rest for about 15 minutes, covered. Cut in half.
Roll out until as thin as possible. The thinner, the tastier.
Cut in about 4 inch circles. You can use a cup, cookie cutter, a circle sandwich cutter, etc.
Dip finger in water and lightly dampen 1/2 of the circle. Place filling in center.
Fold over, making sure that no air has been sealed inside. Pinch closed.
I prefer doing with my fingers, but you can do it with a fork.
Or if you have a sandwich cutter, you could use the sealing feature.
Boil the pierogi in salted water until they float, about 2-3 minutes.
You may then, if desired, fry in oil, butter, or a combination of the two, which is my personal favorite.
Some prefer their pierogi only boiled, others very crispy fried. It is a matter of personal preference how you like your pierogi.
I have no pictures of the pierogi ready to be served because everytime I set some on a plate and turned back around after grabbing the camera, they dissappeared because my family kept eating them.
You can also freeze the pierogi. You can either boil first or freeze raw. Lay on a cookie sheet without touching until frozen, then place in plastic bags.
You can serve with melted butter or fat, or sour cream. Also, you can top with chopped chives or curly parsley.
Note: If Farmers Cheese is unavailable, then dry Ricotta cheese may be also used but you should season it stronger to make up for the flavor difference.
Check out my older daughter's first Pierog!
Also, check out my Meat Pierogi Recipe.