Pierogi

• 2 cups all-purpose flour
• 1 large egg
• 1/2 cup water
• 1 teaspoon salt
• 2 cups potatoes
• 1 cup cheese
• 1 medium onion
• 2 tablespoons butter

Method

1. 1

   In a large bowl, combine the flour and salt. Make a well in the center and add the beaten egg and warm water. Mix until a dough forms.

2. 2

   Knead the dough on a floured surface for about 5-7 minutes until smooth. Cover with a cloth and let it rest for 30 minutes.

3. 3

   Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash them in a bowl.

4. 4

   In a skillet, sauté the chopped onion in a tablespoon of butter until golden. Mix the onions with the mashed potatoes and cheese. Season with salt and pepper.

5. 5

   Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles using a glass or a cookie cutter.

6. 6

   Place a tablespoon of filling in the center of each circle. Fold the dough over and pinch the edges to seal tightly.

7. 7

   Bring a large pot of salted water to a boil. Cook the pierogi in batches for about 5-7 minutes, or until they float to the surface. Remove with a slotted spoon.

8. 8

   In a skillet, melt the remaining butter and sauté the cooked pierogi until golden brown on both sides. Serve hot.