Pierogi

INSTRUCTIONS

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