
Tender Polish dumplings filled with potato and farmer's cheese, pan-fried in butter and served with caramelized onions and sour cream.
Allergeenivaroitus
Sisältää: gluten, dairy, eggs
Tarvittavat välineet
stovetop, pot, pan
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.
Boil potatoes until tender, mash with farmer's cheese, salt, and pepper for the filling.
Roll dough thin on a floured surface and cut circles with a glass or round cutter.
Place a spoonful of filling on each circle, fold over, and pinch edges firmly to seal.
Boil pierogi in salted water until they float, about 3-4 minutes, then drain.
Slowly caramelize sliced onions in butter until deep golden, about 20 minutes.
Pan-fry boiled pierogi in butter until golden on both sides. Serve topped with caramelized onions and sour cream.