Pierogi with curd and potatoes in polish

1 serving


Cook the potatoes in the skin, peel, pass with cottage cheese through a meat grinder, add toasted onions, salt and pepper, mix. Sift flour on a board, make a hole, beat an egg there, salt, add water, knead uncool dough. Roll it thin, make a 5 cm diameter mug with a notch. Put mince on the middle of the mug, pinch the edges. In a large shallow saucepan, boil the water, salt and put dumplings in boiling water in small portions. Cook in a closed saucepan. When the dumplings begin to surface, open the pan and boil them again. Remove dumplings with a slotted spoon into a colander, douse with hot water. When the water is drained, put on a heated dish, pour oil.