Pierogi ruskie — potato and curd dumplings

Pierogi ruskie — potato and curd dumplings. Unenriched white all-purpose wheat flour, Raw egg yolk, Butter.

Zuza Zak — adaptation

50 + 35 min · 4

Ingredients

• 320 g Unenriched white all-purpose wheat flour
• 36 g Raw egg yolk
• 90 g Butter
• 120 g Water
• 250 g Raw peeled potato
• 180 g Firm and well drained; vegetarian coagulation
• 300 g Raw onions
• 100 g Sour cream
• 3 g Table salt
• 0.5 g Ground black pepper

Preparation

1. Boil the potatoes until tender, drain and mash. Soften the finely chopped onions in 40 g butter for 15 minutes. Mix two thirds of the onion with the potato, curd cheese, half the salt and pepper; cool.
2. Knead 300 g flour with the yolks, 25 g melted butter, warm water and remaining salt until smooth. Cover for 20 minutes. Roll thinly using the remaining flour and cut 7 cm circles.
3. Add a teaspoon of filling to each circle, fold and seal. Cook in batches in gently boiling water for 3 minutes after they float. Drain and serve with the reserved onion warmed in the remaining butter, plus sour cream.