Pierogi

INSTRUCTIONS

• 1
  Finely chop the spring onions.
• 2
  Next, prepare the pierogi dough: In a large bowl, mix buckwheat flour, sour cream, egg, and a pinch of salt, and knead into a smooth dough. Then set the bowl aside and let the dough rest for about 15 minutes.
• 3
  Meanwhile, bring a sufficient amount of water to a boil in a large pot for cooking the pierogi. Next, prepare the filling: Mash the cooked potatoes with a potato masher and mix with ricotta, salt, and pepper.
• 4
  After the specified time, start shaping the pierogi: Roll out the rested dough with a rolling pin into a 2–3 mm thick sheet and cut out circles about 12 cm in diameter using a glass or a cookie cutter. Always place a little potato filling in the center of each circle, then fold the circle in half over the filling and press the free edges of the dough together (e.g., with your fingers or a fork).
• 5
  Once the water in the pot boils, add the prepared pierogi and cook them over medium heat without a lid until they float to the surface (this will take approximately 5 minutes). Then remove them from the pot.
• 6
  While the pierogi are cooking, sauté the chopped spring onion: Heat 1 tablespoon of olive oil in a small pan, add the chopped onion, and sauté for 2–3 minutes over medium heat. Then remove it from the pan.
• 7
  Divide the cooked pierogi among 3 plates, add the sautéed onion to each serving, and serve.