Pierogi

First knead a slightly firmer strudel dough. Let the dough rest.

Boil potatoes, peel and press while still hot. Allow to cool slightly.

Peel onions, chop finely, sauté lightly in a pan and add to potatoes with curd cheese. Season with salt and pepper.

After resting, roll out dough thinly and cut out circles. Place the potato mixture on each cut-out circle, fold together and press down with your fingers.

Place in gently simmering water and cook for about 4-5 minutes. When the pierogi float to the surface, remove them from the pot, drain and let cool.

Before serving, fry them in hot fat until golden brown, drain again and serve the pierogi.

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