Boiled dumplings filled with a mash of potato, farmer's cheese and fried onion — Poland's best-known pierogi filling, finished with more butter and onion on top.
Make the dough
Combine the flour, egg, warm water and salt into a smooth dough, kneading until elastic.
8 minRest the dough
Cover the dough and let it rest so it becomes easier to roll.
30 minMash the potatoes
Mash the boiled potatoes until smooth and lump-free.
Fry half the onion
Fry half the chopped onion in half the butter until deeply golden.
8 minMix the filling
Combine the mashed potato, farmer's cheese, fried onion, salt and pepper into a smooth filling.
Roll and cut the dough
Roll the dough out thin on a floured surface and cut into circles with a glass or cutter.
Fill and seal
Place a spoonful of filling on each circle, fold over into a half-moon, and pinch the edges tightly to seal.
Boil the pierogi
Boil the pierogi in batches in salted water until they float to the top and the dough is cooked through.
Fry the remaining onion
Fry the remaining onion in the remaining butter until golden while the pierogi cook.
8 minTop and serve
Drain the pierogi and serve topped with the fried onion and butter.
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