Pierogi Ruskie, · 27.5 pierogi

Put 250 g floury potatoes in a pot, cover with cold water, add salt for the potato water and bring to a boil. Cook until completely tender.

Drain, return to the pot and mash thoroughly while still hot until there are no lumps at all.

Meanwhile, melt 15 ml butter in a frying pan over medium heat and fry 150 g large onion slowly until soft and golden.

Crush 150 g full-fat twaróg (Polish farmer's cheese) with a fork and mix it into the potatoes with the onion and its butter, 1.5 ml salt and 1.5 ml ground black pepper. Taste and adjust. Leave the filling to cool completely.

Sift 250 g all-purpose flour and 1.5 ml salt onto the work surface and make a well in the middle.

Pour in 30 ml canola oil and a little of 125 ml hot water. Work it into the flour, adding the rest of the water gradually, and knead until the dough is soft and elastic.

Cover with an upturned bowl and let it relax while you finish the filling.

Cut the dough into a few pieces, keeping the rest covered, and roll one piece out thinly, about 2 mm (0.08 in). Stamp out rounds with a glass.

Put a spoonful of filling in the middle of each round, fold the dough over into a half moon and press the edges firmly together. Repeat with the remaining dough and filling to make 27.5 pierogi.

Bring 4 l water for boiling to a boil with salt for the water, then lower the heat to a steady simmer. Drop in five to seven pierogi at a time and cook until they float, then lift out with a slotted spoon.

Melt 15 ml butter in a large frying pan and cook ½ onions until lightly browned.

Add the boiled pierogi to the pan and fry, turning, until golden in spots. Serve topped with the buttery onion.