Potato and Cheese Pierogi (Pierogi Ruskie)

thetastychapter.com

Roy McGregor

subheading: For the Dough:

3 cups all-purpose unbleached flour plus more for surface dusting

⅓ cup unsalted butter (50g)

¾ teaspoon kosher salt

1 cup water hot water

subheading: For the Filling:

1 kg russet potatoes washed, peeled and cut into even sized chunks (2.2 lbs)

500 g twarog (Polish cheese) or Farmer's cheese room temperature

2 medium onions finely chopped

2 tablespoons unsalted butter room temperature

kosher salt to taste

freshly ground black pepper to taste

subheading: To Serve:

2 tablespoons unsalted butter (to be melted in hot skillet)

fresh dill chopped, for garnish

½ cup sour cream for garnish

1 teaspoon vegetable oil add to boiling water

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