Potato and Cheese Pierogi

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Knead flour, egg, water and salt into a supple dough; rest it. Knead for 8–10 minutes until the surface is smooth and the dough stretches thinly without tearing; rest it for 20 minutes if it keeps springing back.

3. 3

   Boil and mash potatoes, then mix with cheese and browned onion. Use medium-high heat and work in batches if needed; allow about 8 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Roll dough thinly and cut rounds.

5. 5

   Fill, fold and seal the edges firmly. Use broad, gentle strokes and stop as soon as everything is evenly distributed so delicate ingredients keep their texture.

6. 6

   Boil until floating, then brown in butter with more onion. Use medium-high heat and work in batches if needed; allow about 8 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.