Traditional potato and cheese pierogi filled with a creamy blend of ricotta and cheddar, topped with caramelized onions, sour cream, and chives. Soft dough pockets boiled and then pan-fried to golden perfection.
Ingredients extracted via AI
Ingredients
4 ks potatoessalt0.5 ks onionoilblack pepper300 g ricotta cheese300 g cheddar cheese4 Šálka flour2 ks egg1 Šálka waterbuttersour creamchives
Procedure generated via AI
Peel and wash about four Russet potatoes, then cut them into roughly one-inch pieces.
Boil the potatoes in salted water until tender, drain, and mash until smooth.
Finely chop half of an onion and caramelize it in a medium pan with a little oil, seasoning with salt and black pepper.
Stir the caramelized onions into the mashed potatoes.
Add approximately 10 ounces of ricotta and cheddar cheese to the potato mixture and mix well.
For the dough, combine 4 cups of flour, half a teaspoon of salt, 2 eggs, and about one cup of water, then knead until smooth and elastic.
Let the dough rest for about 20 minutes.
Roll out the dough to a quarter-inch thickness and cut out round circles.
Slightly stretch each dough circle and spoon one to two tablespoons of filling onto the center. Fold and firmly press the edges to seal.
Cook the pierogi in boiling water for 2 to 3 minutes, until they rise to the surface.