Potato and Cheese Pierogi

The recipe

Instructions

1. 1
   Boil the peeled, chopped potatoes for 15 minutes until soft, then drain and mash with the grated cheese, salt and pepper. Leave to cool.
2. 2
   Mix the flour, egg, a pinch of salt and about 120ml warm water into a soft dough, knead 5 minutes, then rest for 20 minutes under a bowl.
3. 3
   Roll the dough out thinly and cut out circles with a cup. Put a spoon of filling on each, fold over and pinch the edges firmly to seal.
4. 4
   Cook the pierogi in batches in a big pan of simmering salted water for 3-4 minutes until they float, then lift out.
5. 5
   Fry the sliced onion in the butter and oil until golden, add the boiled pierogi and pan-fry for a couple of minutes until crisp. Serve hot.

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