Potato Pierogi

Ingredients

• 500 gflour
• 400 gpotatoes — mashed
• 150 gfarmer cheese
• 1egg
• 1 tspfine sea salt

Method

1. Peel and chop 400 g of potatoes into even-sized chunks to ensure uniform cooking. Place them in a large pot, cover with cold water, and add a pinch of the 1 tsp fine sea salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender and easily mashable, about 15-20 minutes. Drain and set aside to cool slightly.
2. While the potatoes are cooling, prepare the dough. In a large mixing bowl, combine 500 g flour with the remaining fine sea salt. Create a well in the center and crack in 1 egg. Gradually mix the egg into the flour using a fork, then slowly add 200 ml of lukewarm water, mixing until a rough dough forms. Knead the dough on a floured surface until smooth and elastic, about 5-7 minutes. Cover with a damp cloth and let it rest for 30 minutes.
3. Mash the cooled potatoes until smooth, then mix in 150 g farmer cheese. Season with salt to taste, ensuring the filling is well-flavored. The mixture should be creamy and hold together when pressed. Set aside while you prepare the dough.
4. Roll out the rested dough on a floured surface to about 2 mm thickness. Use a round cutter or glass to cut out circles approximately 7-8 cm in diameter. Place a small spoonful of the potato and cheese filling in the center of each circle. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal. Ensure there are no air pockets and the edges are tightly sealed to prevent them from opening during cooking.
5. Bring a large pot of salted water to a gentle boil. Carefully drop the pierogi in batches into the boiling water, stirring gently to prevent sticking. Cook until they float to the surface and then for an additional 2-3 minutes. The dough should be tender yet firm, and the filling should be hot throughout. Remove with a slotted spoon and drain.
6. In a large skillet, heat a generous amount of oil over medium heat. Add the boiled pierogi in a single layer, frying until they develop a golden-brown crust on each side. The exterior should be crisp, while the interior remains soft and creamy. Adjust the heat as necessary to prevent burning.
7. Finish with a sprinkle of salt to taste and serve the pierogi immediately. They are best enjoyed hot, with a dollop of sour cream or a side of sautéed onions, if desired. Gather around the table and share this comforting dish with family and friends.