Potato, Onion and Cheese Pierogi

You know you married the right guy, when you make an odd number of pierogi for your anniversary dinner and he lets you have the last one.  (It was our anniversary yesterday.)



Potato, Onion and Cheese Pierogi
Makes about 15
slightly adapted from here

For the Dough:
250g self raising flour, plus extra from dusting
1 teaspoon fine salt
1 teaspoon vegetable oil, (I used sunflower oil)
150ml warm water

For the Filling:
250g floury potatoes, peeled and cut into quarters (I used Royal Blue)
3 tablespoons olive oil
1 large brown onion, finely sliced
250g reduced fat cottage cheese

To Serve:
150ml sour cream
Dill fronds

Make the Dough:
Sift the flour into a large bowl.  Make a well in the centre and add the salt, oil and water.  Use a fork to gradually bring the dough together.  Get your hands in mix until you have a smooth dough.

Turn the dough out onto a lightly floured work surface and knead for 5 minutes.  Wrap the dough in plastic wrap and rest in a cool spot for 20 minutes.


Make the Filling:
Put 1 tablespoon of the olive oil into a frying pan and heat over medium heat.  Add the onion and fry until deep golden brown.  Remove from the heat and reserve a tablespoon for garnish.

Boil the potatoes in a pan of salted water until soft.  Drain and mash them.  Add the oil, fried onions and cottage cheese and stir them together.  Season to taste and set aside.

Assemble the Pierogi:
Roll the dough out on a lightly floured work surface to about 3mm thick.  Cut 10cm rounds using a pastry cutter.

Place a teaspoon of the filling into one side the the pastry rounds, brush the edges with a little water and fold the edges together to create a half-moon dumpling, pressing the edges firmly together to seal.

Bring a large pan of water to the boil.  Poach the pierogi for about 3 - 4 minutes, or until they float to the surface.  Drain well.

To Serve:
Place the hot pierogi on a serving platter and dollop with sour cream and sprinkle with dill fronds and reserved fried onions.