Ingredients
For the filling :
- 1 medium russet potato
- 50 g cheddar, grated
- 50 g cottage cheese
- 1 onion sliced then caramelized
- Salt and black pepper
- 4 tbsp butter, for frying
For the dough :
- 260 g flour
- 1/2 tsp of salt
- 2 Eggs
- 1 tbsp vegetable oil
- 5 tbsp water, or as needed to bring the dough together
How to Make Potato and Cheese Pierogi
Trivia According to the food history authority Alan Davidson, the term ‘dumpling’ first appeared in print in the early 17th century. Another authority claims that the term dumpling was first used in 1600 in the Norfolk area of the United Kingdom. |