Classic Polish Pierogi

In a large bowl, mix the flour and salt. Make a well in the center and add the egg and water.

Knead the mixture until a smooth dough forms. Cover with a cloth and let it rest for about 30 minutes.

Peel and boil the potatoes in salted water until fork-tender. Drain and mash them until smooth.

In a skillet, melt the butter and sauté the chopped onion until golden brown. Combine the onions with the mashed potatoes, ricotta cheese, chopped chives, salt, and pepper. Mix well until fully combined.

Roll out the dough on a floured surface to about 2-3 mm thickness. Cut circles using a round cutter or glass, about 7-10 cm in diameter.

Place a spoonful of the potato-cheese filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal securely.

Bring a large pot of salted water to a boil. Drop the pierogi in batches, cooking them until they float to the surface, about 3-5 minutes. Remove with a slotted spoon.

In a skillet, heat a little butter over medium heat and add the boiled pierogi. Fry until golden brown and crispy on both sides.

Serve hot with a dollop of sour cream and a sprinkle of chopped chives on top.