Pierogi are Eastern European dumplings, boiled and then often pan-fried, traditionally filled with mashed potato and twaróg (a dry curd cheese), sauerkraut, or ground meat. This recipe focuses on the classic potato and cheese variety (Ruskie Pierogi).

Prep Time	Cook Time	Serves
1 hour 15 minutes	20 minutes	About 30 Pierogi

Part A: Ingredients

Dough

• 2 cups All-Purpose Flour, 1 large Egg, $1/2$ cup Warm Water, 1/2 tsp Salt.

Filling (Ruskie)

• 2 cups Mashed Potatoes (cooled), 1 cup Dry Curd Cheese (Twaróg) or Farmer’s Cheese, 1/2 medium Onion (minced and sautéed in butter), Salt and Pepper.

Serving

• Butter, 1 large Onion (sliced), Sour Cream.

Part B: Instructions

Step 1: Make the Filling

1. In a bowl, combine the cooled mashed potatoes, crumbled twaróg or farmer’s cheese, and the sautéed minced onion.
2. Mix well and season aggressively with salt and pepper (the mixture should be bold tasting).

Step 2: Make and Rest the Dough

1. In a large bowl, whisk the egg, water, and salt. Add the flour gradually and mix until a shaggy dough forms.
2. Knead the dough vigorously on a floured surface for 5-7 minutes until it is smooth and elastic. It should be firm, not sticky.
3. Cover the dough and let it rest at room temperature for 30 minutes.

Step 3: Roll, Fill, and Shape

1. Divide the dough in half. Roll one half out thinly (about $1/8$ inch thick) on a lightly floured surface. Keep the other half covered.
2. Use a cookie cutter or drinking glass (about 2.5–3 inches diameter) to cut circles from the dough.
3. Place a small spoonful of filling in the center of each circle. Fold the dough over the filling to create a half-moon shape.
4. Press and crimp the edges tightly to seal (use a fork if necessary). Place the finished Pierogi on a lightly floured surface.

Step 4: Boil and Fry

1. Bring a large pot of salted water to a boil. Gently drop the Pierogi into the boiling water in batches.
2. When they float to the surface (about 3-5 minutes), they are cooked. Remove with a slotted spoon.
3. To Serve: Sauté the boiled Pierogi in butter with sliced onions until the Pierogi are golden brown and slightly crispy.

• Serve hot with a dollop of sour cream.