Dough
4 1/4 cups all-purpose flour
3/4 cup warm water
1/2 teaspoon salt
2 eggs
1 large cooked potato, mashed
Filling
3/4 cup butter
5 cooked potatoes, mashed
3 medium onions, finely chopped
Salt and black pepper to taste
Accompaniment
2 1/2 cups butter
5 medium onions
Accessory
Cookie cutter with a 7 cm diameter
Dough
4 1/4 cups all-purpose flour
3/4 cup warm water
1/2 teaspoon salt
2 eggs
1 large cooked potato, mashed
Filling
3/4 cup butter
5 cooked potatoes, mashed
3 medium onions, finely chopped
Salt and black pepper to taste
Accompaniment
2 1/2 cups butter
5 medium onions
Accessory
Cookie cutter with a 7 cm diameter
Dough
1
Beat the eggs with water
Add potato and salt, mix well
2
Place flour on a smooth surface and make a hole in the middle
Add the egg mixture and knead until it becomes homogeneous. Reserve
Filling
Sauté the onion in butter for 20 minutes or until golden brown
Add potato and season with salt and pepper
Mix well with a spoon and let cool
Assembly
1
Sprinkle flour on a surface and roll out the dough to a thickness of 4 mm
Use a cookie cutter to cut the dough into pieces and reserve
2
Place half a spoonful of filling on each piece and fold it like a pastry, pressing the edge with fingers or a fork
3
Fry in a large pan of boiling water with 1 tablespoon of salt
Add pierogies gradually and cook until they rise to the surface
Remove them with a slotted spoon
Accompaniment
Cut onions into slices 0.5 cm thick and then
into four pieces
Fry in hot butter until golden brown and let drain
Sprinkle over pierogies and serve.
