Pierogi 🥟

Método

1. 1

   Knead flour, egg, water and salt into a soft dough; rest it 30 minutes.

2. 2

   Mash the potatoes with cheese and half the fried onion; season well.

3. 3

   Roll the dough thin, cut circles, fill and pinch each dumpling closed.

4. 4

   Boil in salted water until they float, then pan-fry in brown butter with the remaining onion.

5. 5

   Serve with sour cream — and no hurry.