Pierogi Ruskie with Potato, Twaróg and Onion

Ingredients

• 400 g all-purpose flour, plus 20 g for rolling
• 220 ml hot water, plus up to 20 ml if needed
• 1 tablespoon (15 ml) neutral oil
• 1/2 teaspoon fine salt for dough
• 600 g peeled floury potatoes, cut into chunks
• 300 g plain twaróg, well drained
• 2 onions (300 g), finely diced, divided
• 4 tablespoons (56 g) unsalted butter, divided
• 1/2 teaspoon fine salt for filling
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt for the boiling water

Instructions

1. Boil potatoes in plain water for 15–20 minutes until tender. Drain thoroughly, let steam escape and mash without milk. While they cook, soften half the onion in half the butter for 10 minutes.
2. Mix cooled potato with crumbled twaróg, the cooked onion, filling salt and pepper. Taste the cooked filling and adjust if needed. Keep it cool while making the dough.
3. Stir flour and dough salt together. Add oil and 220 ml hot water with a spoon. Once safe to handle, knead for 7–8 minutes until smooth. Add extra water by teaspoons only if dry. Cover and rest 25 minutes; this rest can overlap with filling preparation.
4. Work with one-third of the dough at a time, keeping the rest covered. Roll about 2 mm thick and cut 8 cm circles. Put roughly 20 g filling in each center. Fold in half, press out trapped air and firmly pinch clean edges together. Expect approximately 36–42 dumplings depending on rolling thickness.
5. Bring a large pot of water with the remaining salt to a boil. Lower in 8–10 pierogi, stir gently once and reduce to a gentle simmer. After they float, cook for another 3–4 minutes. Cut one open to check that its dough is cooked, then lift out with a slotted spoon.
6. Cook the remaining onion in the remaining butter until soft and lightly golden. Divide all dumplings into six portions and spoon onion butter over them. Keep boiled dumplings in a single layer until serving so they do not stick.