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Potato-Cheese Pierogi (Pierogi Ruskie)
Ingredients
  • subheading: Dough:
  • 2 to 2 ½ cups all-purpose flour
  • 1 large egg (room-temperature)
  • 1 teaspoon salt
  • 1 cup water (lukewarm)
  • subheading: Potato-Cheese Filling:
  • 2 pounds russet potatoes, (scrubbed and boiled in their jackets)
  • 2 tablespoons onion sauteed (finely minced and in 1 tablespoon butter)
  • 8 ounces  dry curd or farmer's cheese (room-temperature; or ricotta)
  • Optional: Salt to taste
  • Optional: Pepper to taste
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