Pierogi

Ingredients:

Filling:

  • 16oz Whole Milk Ricotta
  • 1½lbs Russet Potatoes
  • Salt
  • Pepper
Dough:

  • 240g All Purpose Flour
  • ½ Cup Water
  • 1 Egg
  • ½ tsp Salt
  • 1 Stick Salted Butter
  • 1 Yellow Onion
  • Sour Cream (optional topping)

Utensils needed:

  • Rolling Pin
  • Large Pot
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Potato/Vegetable Peeler
  • Potato Masher
  • Cookie cutter, Pierogi cutter, or a drinking glass about 3 ½” diameter (I use a glass)
  • Large Frying Pan (at least 12” diameter)
  • Spatula
  • Countertop surface area for rolling out dough
  • Slotted Spoon
  • Colander