Pierogi

• Dough
• 2 cups plain flour
• 1/2 tsp salt
• 2 egg yolks
• 2 tsp vegetable oil
• 1/2 - 3/4 cup of warm water
• Filling
• 6 large potatoes
• 1 white onion, grated or chopped very finely to almost mince like
• Quark
• Plenty of salt and pepper to season

1. Filling
2. 1. *Do this the night before* Boil the potatoes with the skin on until cooked. Remove skin, mash and store in the fridge.
3. 2. Gently caramelise the onions. Add to the potatoes.
4. 3. Mix with Quark and heavily season.
5. Dough
6. 1. Combine flour and salt. In a large bowl or kitchen bench. Make a well in the centre for the wet ingredients.
7. 2. Place egg yolks and oil in the centre. Using one hand start mixing the wet ingredients with the dry ingredients.
8. 3. With the other hand, slowly pour the water in the dough until combined.
9. 4. Knead the dough until smooth and elastic (don't over knead).
10. To assemble
11. 1. Roll dough out until it is 1-2mm thick.
12. 2. Using a large round cutter, cut into circles.
13. 3. Place 1 tsp of filling in the center of the dough.
14. 4. Fold the dough in half. Seal the filling by pressing the edges together and pushing any air bubbles out.
15. 5. Crimp the edges with your thumb or you can use a fork to press down on the edge.
16. 6. Set a side until ready to cook.
17. To cook
18. 1. Boil a large pot of water and drop the pierogi in making sure not to overcrowd.
19. 2. They are ready when they rise to the surface.
20. You can eat them like that or...
21. 3. Drain the pierogi on a paper towel. Heat a pan with a little oil and pan fry each side until golden.

dough, flour, salt, egg yolks, vegetable oil, ubd ube, filling, potatoes, white onion, salt

Taken from www.epicurious.com/recipes/member/views/pierogi-50128028 (may not work)