Pierogi (Polish Dumplings)
Potato and ricotta cheese filled pierogies.
2 large eggs
1 1/2 cups water
4 cups flour
1 cup ricotta cheese
2 tbsps butter
1 1/2 tsps salt
1 small onion
Peel and boil potatoes then mash.
Dice onion, add to potatoes and mix. Add ricotta cheese and mix.
Make a well in the flour and drop in eggs, using a knife to mix coarsely. Add water, then salt. Dough will be very sticky.
Roll out on floured board, cut into circles, fill with large tablespoonful of potato mixture and seal.
Drop into boiling water and cook until they float. Drain thoroughly, then fry in butter.
in 1 serving of Pierogi (Polish Dumplings).
, 69% carbs, 14% protein.
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