Pierogi are more than just a meal; they are a symbol of family comfort and Polish culture. This recipe is for 'ruskie' pierogi (with cottage cheese and potatoes), which are considered the most classic version. The right consistency of the dough is important – it must be elastic so that it can be rolled out thinly and doesn't crack when filled. The filling should be well-seasoned and full of flavor. Pierogi can be prepared in advance and frozen, making them ideal for a quick lunch or dinner. Serving them with fried onions and a little bit of sour cream takes them to a whole new level of flavor.
Sift the flour with salt into a bowl. Gradually pour in the hot water and knead until a smooth, elastic dough is formed. Let the dough rest under a towel for about 30 minutes.
Meanwhile, prepare the filling. In a bowl, mix the boiled and mashed potatoes, cottage cheese, and fried onion. Season with salt and black pepper to taste.
Divide the dough into several parts. On a floured surface, roll out a thin sheet (about 2 mm thick).
Use a glass or a round cutter to cut out circles. Place a teaspoon of filling on each circle, fold it in half, and press the edges firmly together.
Bring a large pot of salted water to a boil. Drop the pierogi into the water in small batches and cook for about 3-5 minutes until they float to the surface. Remove them with a slotted spoon.
Serve them freshly boiled with fried onions and a little melted bacon. If you want to fry them, place them on a hot pan with butter until they are crispy and golden brown.