Potato Pierogi with Jben Cheese

Instructions

1. 1

   Mix 52 g of flour with 30 ml of lukewarm water and 0.3 g of salt. Knead for 5 minutes into a smooth dough; keep the remaining 3 g of flour for rolling. Cover the dough and let it rest for 20 minutes.

2. 2

   Cut the 140 g of raw peeled potatoes into 2 cm dice. Put them in 500 ml of water, bring to a simmer and cook for 15 to 18 minutes, until tender. Drain, return to the hot pan for 1 minute to dry, then mash and let cool slightly.

3. 3

   While the potatoes cook, chop the 60 g of onion. Cook it in 4 g of butter with 15 ml of water over medium-low heat for 8 to 10 minutes. The water should evaporate and the onions turn golden. Mix half of them with the potato, the 45 g of crumbled firm jben, 0.5 g of salt and the pepper; keep the rest of the onions for serving.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.