3 cups flour
1/2 teaspoon salt
1 cup boiling water
yields 30 dumplings
6 small potatoes boiled, peeled and mashed
3/4 C diced onion
2 Tbsp butter
1 1/4 C twarog or ricotta cheese
Place flour on clean work surface, sprinkle over with salt
Dig a well in flour, crack egg in then fold flour over top and add water gradually as you knead.
Knead until smooth
For filling, saute onions and mix with mashed (or riced) potatoes, butter and cheese until smooth
Bring a pot of salted water to a boil, place aside but keep warm
Roll dough out on floured surface to 1/16 inches thick then cut out circles
Add a spoonful of filling to center of each circle
Fold Pierogi in half (using thumb to keep filling in the center) ten pinch at the top/center. Pinch edges together going down from the center.
Boil in pot until dumplings rise to top of water.
Serve with melted butter and bacon over top (optional but VERY tasty).