PIEROGI RUSKIE | Just A Pinch Recipes

Ingredients

• ## DOUGH
• 1/2 cup(s) light sour cream
• 1/2 cup(s) lukewarm milk (around 105 to 110ºf)
• 1 large free-run egg, beaten
• 1 tablespoon(s) vegetable oil
• 1 teaspoon(s) ground himalayan sea salt
• 3 cup(s) unbleached all-purpose flour, plus more for work surface
• ## FILLING
• 1 tablespoon(s) coarse sea salt
• 1 1/2 pound(s) russet potatoes, peeled and cut into pieces
• 2 tablespoon(s) butter
• 1 tablespoon(s) light sour cream
• 1/2 teaspoon(s) ground himalayan sea salt, or to taste
• 1/2 teaspoon(s) freshly ground black pepper, or to taste (i always use mixed peppercorns)
• 1/4 teaspoon(s) garlic powder
• 1/4 teaspoon(s) hot paprika (substitute mild paprika)
• 4 ounce(s) farmer's cheese (substitute paneer, ricotta salata or fromage blanc)
• ## CARAMELIZED ONIONS
• 6 large strips bacon, cut into small pieces
• 4 cup(s) white onions, finely chopped
• ground himalayan sea salt, to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• ## BOILING & FRYING
• 1/2 tablespoon(s) coarse sea salt (boiling water)
• 1 tablespoon(s) butter, or as needed (frying)
• ## TOPPINGS
• light sour cream, as needed
• caramelized onions
• cooked bacon
• 2 tablespoon(s) chives, finely chopped