1
Prepare the Potatoes. Peel 700 grams of potatoes and cook them until tender in salted water. Drain the water thoroughly, mash the potatoes, or pass them through a potato ricer to make a smooth purée. You should have no more than 500 grams of mashed potatoes. Set the purée aside to cool. Add 1/2 level teaspoon each of salt and pepper to the mashed potatoes.Tip: Cooked potatoes are easiest to process while still slightly warm. Pass them through a ricer or grinder for a smooth texture. If using a grinder, you can also process leftover potatoes from the previous day, even if they are cold.
2
Sauté the Onion. Peel and dice a large onion (or use several smaller ones weighing around 300 grams in total). Heat two tablespoons of vegetable oil in a pan. Add the diced onion and sauté over medium heat for about 10 minutes until softened.
3
Prepare the Cheese. For the filling, you'll need 300 grams of farmer's cheese. Use semi-fat or full-fat cheese sold in blocks (not pre-ground). Pass the cheese through a grinder or a potato ricer for the best texture. Avoid using creamy, pre-ground cheese sold in tubs, as it tends to be too soft for the filling. I have a recipe for making your own Polish twaróg on my website.
4
Combine the Filling Ingredients. In a mixing bowl, combine the mashed potatoes, ground farmer's cheese, sautéed onion, and salt and pepper to taste. Mix everything thoroughly. Taste and add more salt and pepper to your liking. Your pierogi filling is ready.
5
Prepare the Dough. To make the dough, sift 500 grams of flour into a large bowl (this is half of a standard 1-kilogram package). Add 1/2 teaspoon of salt, four tablespoons of oil (e.g., rapeseed or grapeseed oil), and 250 ml of hot, just boiled water. Stir the dough with a spoon, then knead it until smooth. The dough should be soft, pliable, and elastic.
6
Form a Dough Ball. Shape the dough into a ball, cover it with a kitchen towel, and let it rest for 30 minutes. Resting prevents the dough from shrinking during rolling.
7
Roll Out the Dough. After resting, divide the dough into three portions. Keep two portions under a kitchen towel to prevent them from drying out while you work with the first.
8
Fill and Shape the Pierogi. Roll out one portion of dough on a floured surface to a thin sheet. Use a round cutter or glass (around 8 cm in diameter) to cut out circles. Stretch each circle a little before adding the filling, it makes it easier. Place a spoonful of filling in the centre of each circle, keeping it away from the edge. Flatten the filling slightly into a log shape to fit well. Fold the dough over to create a half-moon shape and press the edges firmly to seal. Optionally, crimp the edges for a decorative pattern.Tip: Press the offcuts together and put them under the towel with the rest of the dough, then roll them in with the next batch. Leftover dough can also be used to make dumplings.
9
Prepare All Pierogi. Place the prepared pierogi on a lightly floured surface. Cover them with a kitchen towel to keep them from drying out while you prepare the rest.
10
Cook the Pierogi. Boil a large pot of salted water. Add pierogi in batches, ensuring the water is simmering but not boiling vigorously, and give them a gentle stir as they go in so none sit stuck to the bottom. Cook for about 3-4 minutes after the pierogi float to the surface. Remove them with a slotted spoon and let them drain and dry. Wet pierogi will not hold the omasta.
11
Make the omasta and serve. Melt the 2 tbsp of butter in a pan and cook the 2 sliced onions in it over a medium heat until golden. Spoon it over the pierogi with plenty of black pepper.Using bacon instead? Skip the butter. Fry the bacon first on a low heat so the fat comes out, then add the onions and cook on a medium heat until golden.Leftover pierogi can be reheated straight in the omasta.