• 125g white cheese
• one onion
• salt and pepper
For the pasta
• 350g flour
• one egg
• 12cl of water
• salt
Time : 60 minutes
Method :
-Preparation of the stuffing:
Peel the potatoes and cook it in a pot of salted water course to ebullition. Strain, put in a
bowl and riduce to soft cream. Cut the onion in thin slices, sauté in a frying pan and then
add to the mashed potatoes. Pour over the white cheese. Add salt and pepper, then mix
everything with a fork.
-Composition of the pierogis:
In a bowl mix the flour, egg and salt. Work the mixture with your hands until you get a
uniform paste.Divide the dough into two parts and roll it out, making it 1 mm thick. Draw
circles 5-6 cm in diameter using a mould or glass. Place a teaspoon of filling in the centre of
each circle. Fold the dough on itself forming ravioli, which will be closed with your fingers
after wetting the edges with a little water. Leave dry.
-Cooking of the pierogis:
Boil the pierogi in a large pot of boiling salted water for 6-7 minutes. Rinse and then drain.
Depending on your taste, pierogi can be fried in a pan with butter to become crisp.
Elia Semprini, Riccione