Pierogi ruskie

Pour the boiling water with the oil and salt over the flour, work it with a spoon and then, once it cools, by hand for eight minutes. Cover and rest it half an hour.

Fry two of the onions in butter to a deep gold. Half goes into the filling and half is kept for serving.

Mash the warm potato with the curd and the fried onion, and season generously. The filling has to be firm enough to hold its shape.

Roll the dough to two millimetres, cut discs with a glass, add a teaspoon of filling and pinch the edges dry — wet dough will not seal.

Boil in batches in a wide pot of salted water. Lift them out a minute after they float.

Serve with the rest of the fried onion and soured cream. Plenty of people fry the boiled pierogi in butter afterwards, which is equally correct.