Pierogi

Raaka-aineet

• 500 g all-purpose flourKorvike: semolina flour
• 500 g potatoesKorvike: sweet potatoes
• 200 g farmer's cheeseKorvike: ricotta
• 2 whole eggs
• 60 g butterKorvike: ghee
• 2 large onionKorvike: shallots
• 150 ml sour creamKorvike: creme fraiche

Ohjeet

1. 1

   Mix flour, 1 egg, a pinch of salt, and enough warm water to form a smooth elastic dough. Rest 30 minutes under a damp towel.

2. 2

   Boil potatoes until tender, mash with farmer's cheese, salt, and pepper for the filling.

3. 3

   Roll dough thin on a floured surface and cut circles with a glass or round cutter.

4. 4

   Place a spoonful of filling on each circle, fold over, and pinch edges firmly to seal.

5. 5

   Boil pierogi in salted water until they float, about 3-4 minutes, then drain.

6. 6

   Slowly caramelize sliced onions in butter until deep golden, about 20 minutes.

7. 7

   Pan-fry boiled pierogi in butter until golden on both sides. Serve topped with caramelized onions and sour cream.